Baked Risotto With Tomato Sauce And Pecorino (Romano) Recipe

• 1 Tbsp. Extra Virgin Extra virgin olive oil
• 1 sm Onion Chopped Sea Salt
• 1 c. Arborio Rice
• 1 1/2 c. Vegetable Broth Or possibly Chicken Broth Homemade Or possibly Canned
• 1/2 c. Tomato Sauce
• 1/2 c. Romano Cheese 3 Ounce, Freshly Grated

1. *Original recipe used 3/4 C cheese...I lowered it to lower the fat count.
2. Preheat oven to 400 deg F.
3. In a 1-qt ovenproof pot, combine oil, onion and salt over moderate heat.
4. Stir to coat onions with oil and cook till onions are soft and translucent/soft, 3-4 min.
5. Add in rice, stirring to coat with oil, and cook 1 minute.
6. Add in broth and tomato sauce and bring just to a simmer over moderate heat.
7. Stir in half the cheese.
8. Smooth top with back of a spoon.
9. Sprinkle with remaining cheese.
10. Cover baking dish.
11. Place dish in center of oven.
12. Bake till rice is cooked through and has absorbed most of liquid, 30-35 min.
13. Rice should be moist but not soupy.
14. Serve immediately as a vegetable side dish or possibly main dish.
15. Serves4-6.

olive oil, onion, arborio rice, vegetable broth, tomato sauce, romano cheese

Taken from cookeatshare.com/recipes/baked-risotto-with-tomato-sauce-and-pecorino-romano-75530 (may not work)