Easy Baked Tomato and Spinach Risotto

11 35 438
Ingredients Minutes Calories
Prep Cook Servings
5 min 30 min 3
Easy Baked Tomato and Spinach Risotto
Health Rating


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


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 438
Calories from fat 119
Calories from saturated fat 32
Total Fat 13.2 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.8 g
Monounsaturated Fat 15.1 g
Cholesterol 0
Sodium 2645 mg
Potassium 1195 mg
Total Carbohydrate 73 g
Dietary Fiber 7.8 g
Sugars 11.9 g
Protein 10.1 g

Dietary servings

Per Portion

Grain 1.7
Meat Alternative 0.2
Vegetables 4.4

Energy sources