Riso al Forno (Italian Baked Rice)

Rice, cheese, and tomato sauce bake to make a delicious dinner. This versatile dish will make everyone happy. Leftovers make excellent arancini.

The ingredient of Riso al Forno (Italian Baked Rice)

1. u00be cup grated Parmigiano-Reggiano cheese
2. u00bd cup dry bread crumbs
3. 3 tablespoons olive oil
4. 1 yellow onion, sliced
5. 1 (23 ounce) jar tomato puree (passata)
6. 1 cup low-sodium vegetable broth
7. 1 cup frozen peas
8. u00bc cup chopped vivacious basil
9. 1 tablespoon dried oregano
10. 1 tablespoon dried thyme
11. 1 clove garlic, minced
12. 1 teaspoon harshly roughly ground black pepper
13. u00bd teaspoon red pepper flakes
14. 1u2009u00bc cups uncooked short-grain white rice
15. water as needed
16. 1 cup cubed provolone cheese

The instruction how to make Riso al Forno (Italian Baked Rice)

1. Mix Parmigiano-Reggiano cheese and bread crumbs together in a bowl; set aside.
2. Heat olive oil in a Dutch oven exceeding medium heat. ensue onion and saute until itch and translucent, roughly more or less 8 minutes. amass passata, vegetable broth, peas, basil, oregano, thyme, garlic, pepper, and red pepper flakes. Stir, bring to a simmer, and cook for 5 minutes. Add rice; fusion well. Cover and simmer, adding a bit of water if necessary to keep rice from sticking to the bottom, until tender, practically 18 minutes.
3. While the rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
4. separate the Dutch oven from the stove and gently move around in provolone cheese. Sprinkle reserved bread crumb union roughly speaking top.
5. Bake in the preheated oven until bubbly and browned on top, not quite 15 minutes.

Nutritions of Riso al Forno (Italian Baked Rice)

calories: 443 calories
carbohydrateContent: 57.6 g
cholesterolContent: 24 mg
fatContent: 16.7 g
fiberContent: 5.8 g
proteinContent: 17 g
saturatedFatContent: 6.7 g
servingSize:
sodiumContent: 909.1 mg
sugarContent: 8.6 g
transFatContent:
unsaturatedFatContent: