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Ingredients
- 2 tbsp (30 mL) butter
- 1 onion, finely chopped
- 1 cup (250 mL) arborio or long-grain rice
- 19- oz (540- mL) can stewed tomatoes
- 2 cups (500 mL) vegetable broth
- 1 tbsp (15 mL) dried oregano leaves
- 1 tsp (5 mL) each garlic powder, salt and granulated sugar
- 140- g (4.5- oz) log goat cheese, crumbled
- 5- oz (150- g) pkg baby spinach, about 8 cups (2 L)
Forget endless stirring. Start this nutrient-rich risotto on the stove, then simply pop it in the oven and walk away.
- Preheat oven to 400F (200C). Melt butter in a large, ovenproof saucepan over medium heat. Add onion and stir often until soft, 5 min. Stir in rice until coated, then tomatoes. Stir often until liquid is almost absorbed, 4 to 5 min. Then stir in broth, seasonings and sugar. Bring to a boil, stirring often. Tightly cover pan and bake in centre of oven until all liquid is absorbed, 30 to 40 min. Stir in cheese and half the spinach. Spoon into bowls and top with remaining spinach.
- 12 g protein
- 14 g fat
- 54 g carbohydrates
- 3 g fibre
- 159 mg calcium
- 388 calories
User comments (1)
-
Can you use basmati rice for this recipe?
