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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

Ingredients

  • 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

Instructions

  • 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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Nutrition

Calories: 324kcal | Carbohydrates: 45g | Protein: 17g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 828mg | Fiber: 4g | Sugar: 14g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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