Oven baked risotto
This tomato risotto recipe is super easy because not only is it oven-baked (so no stirring required!) - you can toss all the ingredients into the pot at the beginning and let the oven take care of the rest! Just add a handful of grated parmesan cheese before serving. Simple. Source: kidspot
- Suitable from
- Finger foods (BLW)
- Total time
- 50min
- Makes
- 4servings
- Iron
- 0.3mg
Easy/Medium to prepare
undefined min prep
adjustable below
per serving
Common allergens
Milk, WheatIntroduce one at a time.
Ingredients
- Arborio (risotto rice)1 1/2 cups
- Green summer squash (zucchini)1/2 cup , diced
- Pumpkin1/2 cup, diced
- Cheese3/4 cup, grated
- Mozzarella cheese1/2 cup, grated
- Parmasan cheese1/4 cup
- Pepperpinch
- Eggplant200g, diced
- Carrots150g, diced
- Vegetable broth3 cups
- Spaghetti sauce / marinara1 cup
Steps
Preheat oven to 200°C.
Add all ingredients into an ovenproof dish. Cover with foil and bake for 40 minutes.
Take foil off, give the dish a stir, and then put it back in the oven without foil for a further 5 minutes. Serve!
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 115kcal
- Protein
- 4.0g
- Fat
- 3.0g
- Carbs
- 19.1g
- Carbs64%
- Protein13%
- Fat22%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 4 servings per recipe
Amount per serving
Calories
115
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.