- Recipes Home
- Interest Groups
Baked Tomato Risotto Recipe
|Spaghetti sauce||28 Ounce (1 Jar)|
|Canned chicken broth||14 Ounce (1 Can)|
|Canned sliced mushrooms||4 Ounce (1 Can)|
|Arborio rice||1 Cup (16 tbs)|
|Shredded mozzarella cheese||8 Ounce (2 Cups)|
|Yellow bell pepper slices||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1924 Calories from Fat 732
% Daily Value*
Total Fat 83 g127.6%
Saturated Fat 30.7 g153.4%
Trans Fat 0 g
Cholesterol 179.2 mg
Sodium 4549.9 mg189.6%
Total Carbohydrates 221 g73.6%
Dietary Fiber 23.8 g95.1%
Sugars 46.2 g
Protein 82 g164.9%
Vitamin A 144% Vitamin C 293.4%
Calcium 135% Iron 54.4%
*Based on a 2000 Calorie diet
Spray 3-quart oval casserole with nonstick cooking spray.
CUT zucchini lengthwise in half.
Cut crosswise into 1/4-inch-thick slices.
Combine spaghetti sauce, broth, zucchini, mushrooms and rice in prepared dish.
BAKE, covered, 30 minutes.
Remove from oven and stir casserole.
Cover and bake 15 to 20 minutes or until rice is tender.
Remove from oven; sprinkle evenly with cheese.
Bake, uncovered, 5 minutes or until cheese is melted.
Garnish with yellow pepper, if desired.