Easy Baked Tomato and Spinach Risotto

11 35 432
Ingredients Minutes Calories
Prep Cook Servings
5 min 30 min 3
Easy Baked Tomato and Spinach Risotto
Health Highlights


1 cup Arborio rice
1 clove(s) Garlic
1 tsp Granulated sugar
1 tbsp Italian herb seasoning, McCormick
2 tbsp Olive Oil, Extra Virgin
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 432
Calories from fat 120
Calories from saturated fat 18.8
Total Fat 13.4 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.6 g
Monounsaturated Fat 14.7 g
Cholesterol 0
Sodium 2414 mg
Potassium 1232 mg
Total Carbohydrate 71 g
Dietary Fiber 5.8 g
Sugars 12.6 g
Protein 10 g

Dietary servings

Per Portion

Grain 1.7
Meat Alternative 0.2
Vegetables 4.4

Energy sources