"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Baked Tomato Risotto Recipe

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This recipe for Baked Tomato Risotto, by , is from Good Food from Good Folks: Choate Family Reunion 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
T. J. & Angela Choate
Added: Sunday, June 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 medium zucchini
1 can (14 oz.) chicken broth
1 c. rice
2 c. shredded mozzarella cheese
1 jar (28 oz.) spaghetti sauce
1 can (4 oz.) sliced mushrooms
1 yellow bell pepper (optional)

Directions:
Directions:
Preheat oven to 350. Spray a 3 quart oval casserole with non-stick spray. Cut zucchini in half lenghtwise then into 1/4 " slices. Combine spaghetti sauce, broth, zucchini, mushrooms and rice in prepared dish. Bake covered for 30 mins. Remove from oven and stir. Cover and bake for 15 - 20 more minutes or until rice is tender. Remove from oven and sprinkle evenly with cheese. Bake uncovered until cheese is melted. Garnish with yellow pepper if desired.

Number Of Servings:
Number Of Servings:
6

 

 

 

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