Risotto Rosso

By junerodgers

Baked risotto with tomato sauce and pecorino romano

Ingredients

• 1 T extra virgin olive oil
• 1 sm onion, minced
• Sea salt
• 1 c Arborio rice
• 1-1/2 chicken or vegetable broth
• 1/2 cup spaghetti sauce
• 3/4 c Romano cheese, freshly grated

Preparation

Step 1

Preheat oven to 400. In a 1-qt ovenproof pot, combine oil, onion and salt over moderate heat. Stir to coat onions with oil and cook until onions are soft and translucent, about 3-4 minutes.

Add rice, stirring to coat with oil and cook 1 minute. Add broth and tomato sauce and bring just to a simmer over moderate heat. Stir in half the cheese. Smooth top with back of a spoon, Sprinkle with remaining cheese. Cover baking dish.

Place dish in center of oven. Bake until rice is cooked through and has absorbed most of the liquid, 30-35 minutes. Rice should be moist but not soupy.

Serve immediately as a side dish or main dish.