Easy Baked Tomato Risotto


  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 1 cup arborio rice
  • 2 cups vegetable broth
  • 150g baby spinach, about 8 cups
  • Pine nuts, toasted (optional)
  • + 1 more ingredients
    • Nutritional yeast (optional)

1. Preheat oven to 400F (200C). 2. In a large saucepan, heat the oil over medium-high heat and cook onion and garlic until soft, about 5 minutes. 3. Stir in rice until coated, then pasta sauce (or tomatoes), and cook another 5 minutes. 4. Add broth (and seasonings, if using plain tomatoes), an...

View full recipe at SpringPad


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