Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    extra virgin olive oil
   1      small         onion -- minced
                        sea salt
   1      cup           arborio rice
   1 1/2  cups          vegetable broth -- or chicken broth
                        homemade or canned
     1/2  cup           tomato sauce
     1/2  cup           Romano cheese -- 3 oz, freshly
                        -- grated

Preparation:

*Original recipe used 3/4 C cheese...I lowered it to lower the fat count. Preheat oven to 400F. In a 1-quart ovenproof pot, combine oil, onion and salt over moderate heat. Stir to coat onions with oil and cook until onions are soft and translucent, 3-4 minutes. Add rice, stirring to coat with oil, and cook 1 minute. Add broth and tomato sauce and bring just to a simmer over moderate heat. Stir in half the cheese. Smooth top with back of a spoon. Sprinkle with remaining cheese. Cover baking dish. Place dish in center of oven. Bake until rice is cooked through and has absorbed most of liquid, 30-35 minutes. Rice should be moist but not soupy. Serve immediately as a vegetable side dish or main dish. Serves 4-6. Published 1/31/96 in the San Jose Mercury News. Copied with permission.