easy baked risotto

★★★★★ 1 Review
CathyCat67 avatar
By Cathy LaFay
from Cape Coral, FL

This is from a Weight Watchers Special Edition Magazine 2006

★★★★★ 1 Review
serves 5 - 1/2 cup portions
prep time 5 Min
cook time 35 Min
method Stove Top

Ingredients For easy baked risotto

  • 1 Tbsp
    butter (i use brummel and brown)
  • 1 sm
    onion minced
  • 3/4 c
    uncooked arborio rice
  • 1 can
    14 oz fat free low sodium chicken broth (i use homemade)
  • 1/2 tsp
    dried italian seasonings
  • 1/4 tsp
    pepper
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How To Make easy baked risotto

  • 1
    Preheat oven to 350
  • 2
    Melt butter in a 10 inch oven proof skillet (or a pot)over medium heat. Add onions and saute until onions are tender.
  • 3
    Add 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.
  • 4
    Bake, 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)
  • 5
    The 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
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