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Baked Tomato Risotto

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Baked Tomato Risotto

4 from 1 vote
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Course: Lunch
Cuisine: American
Keyword: Baked Tomato Risotto
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 1.5 cup
Calories: 324kcal


  • 1 none cooking spray
  • 2 medium zucchini
  • 3 cup spaghetti or marinara sauce
  • 2 cup chicken broth, low-sodium
  • 1 cup diced mushrooms, portabella
  • 1 cup arborio rice
  • 8 ounce mozzarella cheese
  • 4 medium clementine


  • Preheat oven to 350. Spray 3-quart casserole with nonstick cooking spray.  Chop zucchini.
  • Combine spaghetti sauce (28 ounce),  broth, zucchini, mushrooms and rice in prepared dish.
  • Bake, covered, for 30 minutes. Remove from oven and stir casserole. Cover and bake 20-40 minutes more or until rice is tender.  This may take awhile~keep checking it until the rice is fully cooked and ALL the liquid is absorbed.
  • Remove from oven, and sprinkle evenly with shredded cheese.
  • Bake, uncovered, 5 minutes or until cheese is melted.
  • Serve with clementines on the side.
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Calories: 324kcal | Carbohydrates: 45g | Protein: 17g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 828mg | Fiber: 4g | Sugar: 14g

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