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

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

Printable Recipe Card

About Easy Baked Risotto

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

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