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RECIPE
5 INGREDIENTS10 STEPS27MIN

Easy Leftover Risotto Bake

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Mi Terruno Food
Venezuelan food at it's best.
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Delicious creamy risotto base layered with a rich Italian tomato sauce and topped with perfectly melted cheese, I mean what more can you want for a recipe ready in less than 30 minutes?

27MIN

Total Time
Mi Terruno Food
Venezuelan food at it's best.
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Ingredients
US / METRIC
Servings:
4
Serves 4
5 cups
Risotto , leftover
1 1/4 cups
Tomato Sauce
to taste
Fresh Parsley , chopped
to taste
Fresh Chives , chopped
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Nutrition Per Serving
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CALORIES
628
FAT
24.9 g
PROTEIN
22.0 g
CARBS
79.9 g

Directions

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Step 1
Slice the Mozzarella Cheese (7 slice)
Step 2
Wash and finely chop the Fresh Parsley (to taste)
Step 3
Wash and finely chop the Fresh Chives (to taste)
Step 4
In a bowl mix the Risotto (1 kilogram) with whatever extra filling you're using. In this case I had leftover grilled vegetables.
Step 5
Add the fresh parsley and fresh chives and mix again.
Step 6
Place the risotto in a well buttered baking tray and with your hands press the risotto down until is smooth and compacted.
Step 7
Add a layer of Tomato Sauce (300 milliliter) enough to cover all the risotto surface.
Step 8
Add the sliced mozzarella cheese to cover all the tomato sauce.
Step 9
Bake in a preheated oven at 220 degrees C for 20 minutes.
Step 10
Serve and enjoy!

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Nutrition Per Serving
Calories
628
% Daily Value*
Fat
24.9 g
32%
Saturated Fat
10.4 g
52%
Trans Fat
0.0 g
--
Cholesterol
48.4 mg
16%
Carbohydrates
79.9 g
29%
Fiber
5.0 g
18%
Sugars
4.8 g
--
Protein
22.0 g
44%
Sodium
1251.7 mg
54%
Vitamin D
0.2 µg
1%
Calcium
320.9 mg
25%
Iron
2.4 mg
13%
Potassium
291.3 mg
6%
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