Riso al Forno (Italian Baked Rice)
Description
Bake this delicious Italian rice casserole and enjoy a heavenly combination of rice, herbs, spices, and Italian cheese in every single bite.
Ingredients
•
3/4 cup grated Parmigiano-Reggiano cheese
•
1/2 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
•
1/4 cup chopped fresh basil
•
1 tablespoon dried oregano
•
1 tablespoon dried thyme
•
1 clove garlic, minced
•
1 teaspoon coarsely ground black pepper
•
1/2 teaspoon red pepper flakes
•
1 1/4 cups uncooked short-grain white rice
•
water as needed
•
1 cup cubed provolone cheese
Directions
1
Mix Parmigiano-Reggiano cheese and bread crumbs together in a bowl; set aside.
2
Heat olive oil in a Dutch oven over medium heat. Add onion and sauté until tender and translucent, about 8 minutes. Add tomato purée, vegetable broth, peas, basil, oregano, thyme, garlic, pepper, and red pepper flakes. Stir, bring to a simmer, and cook for 5 minutes. Add rice and 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.
3
While the rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
4
Remove the Dutch oven from the stove and gently stir in provolone cheese. Sprinkle reserved bread crumb mixture on top.
5
Bake in the preheated oven until bubbly and browned on top, about 15 minutes.