Easy Baked Tomato and Spinach Risotto

Easy Baked Tomato and Spinach Risotto

Health Rating
Prep Cook Ready in Servings
5 min 30 min 35 min 3
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Ingredients


1 cup Arborio rice
1 clove(s) Garlic
1 tsp Granulated sugar
1 tbsp Italian herb seasoning, McCormick
2 tbsp Olive oil
2 tbsp Pine nuts, dried
1 tsp Salt
8 cup Spinach
1 can(s) (16 oz) Tomato sauce, canned
2 cup Vegetable stock/broth
1 large Yellow onion

Instructions


Preheat oven to 400F (200C).

In a large saucepan, heat the oil over medium-high heat and cook onion and garlic until soft, about 5 minutes.

Stir in rice until coated, then pasta sauce (or tomatoes), and cook another 5 minutes. Add broth (and seasoning, if using plain tomatoes), and bring to a boil, stirring often.

Transfer to oven-safe dish if necessary, and cover tightly. Bake in centre of oven until all liquid is absorbed, about 30 minutes.

Remove from oven and stir in spinach. Garnish with pine nuts.

Nutrition Facts

Per Portion

Calories 468  
Calories from fat 119  
Calories from saturated fat 33  
Total Fat 13.3  g
Saturated Fat 3.6  g
Trans Fat 0.0  g
Polyunsaturated Fat 6.0  g
Monounsaturated Fat 15.5  g
Cholesterol 0  mg
Sodium 2685  mg
Potassium 1224  mg
Total Carbohydrate 77  g
Dietary Fiber 8.0  g
Sugars 12.0  g
Protein 10.5  g

Dietary servings

Per Portion


Grain 1.8
Meat Alternative 0.2
Vegetables 4.6

Energy sources


Pygal 65% 457.550904311 236.059953003 26% 294.07481224 177.197623519 9% 355.527136454 110.731729282 65% 26% 9% Carbohydrates Fat Protein
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