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Riso al Forno (Italian Baked Rice) Recipe

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Riso al Forno (Italian Baked Rice) Recipe

Directions

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Ingredients :

  • ¾ cup grated Parmigiano-Reggiano cheese
  • ½ cup dry bread crumbs
  • 3 tablespoons olive oil
  • 1 yellow onion, sliced
  • 1 (23 ounce) jar tomato puree (passata)
  • 1 cup low-sodium vegetable broth
  • 1 cup frozen peas
  • ¼ cup chopped fresh basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 clove garlic, minced
  • 1 teaspoon coarsely ground black pepper
  • ½ teaspoon red pepper flakes (Optional)
  • 1 ¼ cups uncooked short-grain white rice
  • water as needed
  • 1 cup cubed provolone cheese
  • Methods :

  • Step 1

    Mix Parmigiano-Reggiano cheese and bread crumbs together in a bowl; set aside.

  • Step 2

    Heat olive oil in a Dutch oven over medium heat. Add onion and saute until tender and translucent, about 8 minutes. Add 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; mix well. Cover and simmer, adding a bit of water if necessary to keep rice from sticking to the bottom, until tender, about 18 minutes.

  • Step 3

    While the rice is cooking, preheat the oven to 375 degrees F (190 degrees C).

  • Step 4

    Remove the Dutch oven from the stove and gently stir in provolone cheese. Sprinkle reserved bread crumb mixture on top.

  • Step 5

    Bake in the preheated oven until bubbly and browned on top, about 15 minutes.

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