Oven Baked Risotto
Oven Baked Risotto from Eating Well Through Cancer
No time consuming stirring to whip up this scrumptious risotto recipe as it bakes in the oven.This diabetic, gluten-free version is easy and absolutely fabulous! Arborio rice is the type of rice used to make risotto. From Day of Chemo chapter
Makes 10 (1/2-cup) side servings
Prep Time: 5 minutes
Cook Time: 35 minutes
2 tablespoons butter, melted
2 1/2 cups low-sodium fat-free chicken broth
1 cup Arborio rice
1 cup chopped onion
Salt and pepper to taste
- Preheat oven 400 F°
- In 13x9x2-inch baking dish, mix together butter, broth, rice, onion and season to taste. Bake, covered, 35 minutes. Remove from oven and fluff rice with fork.
Nutritional info per serving:Calories 93, Calories from Fat 24%, Fat 2g, Saturated Fat 1g, Cholesterol 6mg, Sodium 56mg, Carbohydrates 16g, Dietary Fiber 1g, Total Sugars 1g, Protein 2g, Dietary Exchanges: 1 starch
Terrific Tip: If feeling up to it, a heartier delicious option, after risotto is cooked add fresh mozzarella, tomatoes, fresh basil and even chicken. Turn into a main dish.
Nutrition Nugget: Arborio rice is often used to make risotto as it undergoes less milling, keeping more of its starch content, making it creamy in texture.
You can find many such great recipes in Holly Clegg’s book Eating Well Through Cancer: Easy Recipes & Tips to Guide you Through Treatment and Cancer Prevention 3rd Edition