Oven Baked Tomato Risotto

Preheat the oven to 400 F

3 Tbsp Olive Oil
1 Big Onion, Finely Chopped
3 Garlic Cloves, Grated

Heat oil in a pan, saute onion and garlic for 5 minutes in medium flame.

1 and 1/2 LBs Fresh Roma or San Marzano Tomatoes
2 Tbsp Italian Seasoning
2 Tsp Salt
1 Tsp Crushed Red Pepper Flakes
1 Tsp Black Pepper, Ground

Add tomatoes, Italian seasoning, salt, black pepper and red chili flakes and cook for 5 minutes in medium flame.

1 Lb Arborio Rice

Wash rice with water for atleast 3 times and drain and keep it in a plate.

Stir in rice and mix well and fry for 5 more minutes. mix often, otherwise it will stick to the bottom of the pan.

5 Cups Water

Add water and bring it to boil, stirring often.

Transfer to oven-safe dish and cover tightly with aluminum foil. Bake in center of oven for about 30 minutes.

6 oz TJ Spinach, Chopped
6 Tbsp Pine Nuts, Toasted

Remove from oven and mix with chopped spinach and mix well.

Garnish with pine nuts.

For added protein, i stir fried tofu and we had it with risotto.

Taste Note: Tastes Great
Yields: 12 Cups
Note: First time, i used canned tomatoes, so the risotto came out to be very colorful and second time i used fresh tomatoes and the risotto came out to be colorless.
Source: vegangela