Easy Baked Risotto

Cathy LaFay


This is from a Weight Watchers Special Edition Magazine 2006

★★★★★ 1 vote
5 - 1/2 cup portions
5 Min
35 Min
Stove Top


1 Tbsp
butter (i use brummel and brown)
1 small
onion minced
3/4 c
uncooked arborio rice
1 can(s)
14 oz fat free low sodium chicken broth (i use homemade)
1/2 tsp
dried italian seasonings
1/4 tsp


1Preheat oven to 350
2Melt butter in a 10 inch oven proof skillet (or a pot)over medium heat. Add onions and saute until onions are tender.
3Add rice and cook for about 3 minutes stirring constantly until rice is well coated. Stir in broth and bring to a boil. Stir in seasoning and pepper.
4Bake, covered at 350 for about 30 minutes or until liquid is absorbed and rice is creamy (sometimes you need a bit more liquid so just add a bit of water or more broth)
5The nutritonal values with this recipe are as follows: 5 servings (serving size 1/2 cup)
Cal 81
Fat 2.3g
Pro 2.3g
Carb 12.8
Fib 0.4g
Chol 6mg
Iron 0.2mg
Sod 253mg (its less if you use your own broth)
Calc 7mg

About this Recipe

Course/Dish: Pasta, Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: Italian
Other Tag: Healthy
Hashtags: #rice, #Risotto