Melted butter (for greasing)
1 tablespoon of olive oil
1 tablespoon of butter
1 cup of chopped onion (150g)
1 cup of tomato, peeled and seeded, cut into cubes (180g)
1 cup of uncooked rice (200g)
1 tablet of chicken broth dissolved in 2 cups of hot water (480ml)
1/2 teaspoon of salt
1/2 teaspoon of oregano
1/2 teaspoon of chopped basil
1 cup of creamy ricotta cheese (250g)
1 tablespoon of grated lemon zest
1/2 cup of grated Parmesan cheese (55g)
Melted butter (for greasing)
1 tablespoon of olive oil
1 tablespoon of butter
1 cup of chopped onion (150g)
1 cup of tomato, peeled and seeded, cut into cubes (180g)
1 cup of uncooked rice (200g)
1 tablet of chicken broth dissolved in 2 cups of hot water (480ml)
1/2 teaspoon of salt
1/2 teaspoon of oregano
1/2 teaspoon of chopped basil
1 cup of creamy ricotta cheese (250g)
1 tablespoon of grated lemon zest
1/2 cup of grated Parmesan cheese (55g)
Preheat the oven to 250°C (very hot)
Grease a 17cm x 26cm baking dish with butter
In a medium saucepan, heat the olive oil and butter over high heat
Add the onion and cook, stirring occasionally with a wooden spoon, until softened (4 minutes)
Add the tomato and cook for 1 minute
Add the rice and cook, stirring occasionally, until well coated (4 minutes)
Pour in the chicken broth, add salt, mix well, and bring to a boil
Reduce heat to low, cover the saucepan, and cook until the rice is tender (about 15 minutes)
Remove from heat and stir in oregano and basil
Place the rice mixture into the prepared baking dish, then spread the ricotta cheese on top
Gently mix with a fork to allow the ricotta to drizzle down
In a small bowl, mix together the lemon zest and Parmesan cheese
Sprinkle this mixture over the rice
Bake in the preheated oven until golden brown (about 10 minutes)
Serve immediately from the same baking dish
496 calories per serving
