Baked Tomato Risotto
One 28 ounce jar
of spaghetti sauce
One 14 ounce can of chicken broth
2 cups of halved sliced zucchini
2 tablespoons of minced fresh basil
One 8 ounce package of sliced mushrooms
1 cup of arborio rice
One 6 ounce package of shredded Italian cheese blend
Preheat your oven to 350ºF. Spray a 3 quart casserole with nonstick cooking
Combine the spaghetti sauce, broth, zucchini, mushrooms and
rice in prepared dish.
Bake, covered, for 30 minutes. Remove from oven and stir
Cover and bake for 15 to 20 minutes more or until the rice is
tender. Remove from oven, sprinkle evenly with cheese.
Bake, uncovered, for 5 minutes or until cheese is melted.
Makes 6 servings