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Risotto With Tomato Sauce And Pecorino




Source of Recipe


Internet


List of Ingredients




1 Tablespoon Extra Virgin Olive Oil
1 Small Onion, Minced
Sea Salt
1 Cup Arborio Rice
1-1/2 Cups Vegetable Broth, Or Chicken Broth Homemade Or Canned
1/2 Cup Tomato Sauce
1/2 Cup Romano Cheese, 3 Oz, Freshly Grated


Recipe



Preheat oven to 400 deg F.

In a 1-quart ovenproof pot, combine oil, onion and salt over moderate heat. Stir to coat onions with oil and cook until onions are soft and translucent, 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 liquid, 30-35 minutes. Rice should be moist but not soupy. Serve immediately as a vegetable side dish or main dish. Serves 4-6.