easy baked risotto

Name: Easy Baked Risotto
Prep time: 5 min
Cook time: 35 min
Yield: 5
Cuisine: Italian
Ingredients: 1 tablespoon(s) butter (i use brummel and brown); 1 small onion minced; 3/4 cup(s) uncooked arborio rice; 1 can(s) 14 oz fat free low sodium chicken broth (i use homemade); 1/2 teaspoon(s) dried italian seasonings; 1/4 teaspoon(s) pepper

(1 RATING)

65 Pinches 1 Photo

Cathy LaFay

Cape Coral, FL

Updated on Aug 14, 2012

This is from a Weight Watchers Special Edition Magazine 2006

Rate

prep time 5 Min

cook time 35 Min

method Stove Top

yield 5 - 1/2 cup portions

Ingredients

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

How To Make easy baked risotto

Step 1

Preheat oven to 350

Step 2

Melt butter in a 10 inch oven proof skillet (or a pot)over medium heat. Add onions and saute until onions are tender.
Step 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.
Step 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)
Step 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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