Riso al Forno (Italian Baked Rice) Recipe

Directions

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.