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

  1. Preheat oven 400 F°
  2. 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


(19 Articles)

Holly Clegg has used the motto ”Real food, real easy… for real people” to guide her through the creation of her trim&TERRIFIC® cookbook series, which has sold over one million books. For over 20 years, Holly has championed satisfying, everyday recipes that are easy-to-prepare, healthy and family favorites. Her busy lifestyle, yet her desire to feed her own family health-conscious, homemade meals has continuously served as her inspiration through the years.

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