EASY BAKED RISOTTO
This is from a Weight Watchers Special Edition Magazine 2006
Provided by Cathy LaFay
Categories Other Main Dishes
Time 40m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350
- 2. Melt butter in a 10 inch oven proof skillet (or a pot)over medium heat. Add onions and saute until onions are tender.
- 3. Add rice and cook for about 3 minutes stirring constantly until rice is well coated. Stir in broth and bring to a boil. Stir in seasoning and pepper.
- 4. Bake, covered at 350 for about 30 minutes or until liquid is absorbed and rice is creamy (sometimes you need a bit more liquid so just add a bit of water or more broth)
- 5. The nutritonal values with this recipe are as follows: 5 servings (serving size 1/2 cup) Cal 81 Fat 2.3g Pro 2.3g Carb 12.8 Fib 0.4g Chol 6mg Iron 0.2mg Sod 253mg (its less if you use your own broth) Calc 7mg
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