Riso al Forno (Italian Baked Rice) Recipe

Recipesfull introduces to you: Rice Side Dish Recipes. (Riso al Forno (Italian Baked Rice) Recipe). Rice, cheese, and tomato sauce bake to make a delicious dinner. This versatile dish will make everyone happy. Leftovers make excellent arancini.

Brief

Prep 15 mins

Cook: 55 mins

Total: 1hr10 mins

Servings: 6

Yield: 6 servings

Riso al Forno (Italian Baked Rice) Recipe

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

1 ¼ cups uncooked short-grain white rice

water as needed

1 cup cubed provolone cheese

Mexican White Rice

Side Dish

Directions

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.

Nutritional Information

Riso al Forno (Italian Baked Rice) Recipe

Servings Per Recipe:6

Calories: 443

% Daily Value *

Protein: 17g 34%

Carbohydrates: 57.6g 19%

Dietary Fiber: 5.8g 23%

Sugars: 8.6g

Fat: 16.7g 26%

Saturated Fat: 6.7g 34%

Cholesterol: 24mg 8%

Vitamin A Iu: 1587.3IU 32%

Niacin Equivalents: 7.7mg 59%

Vitamin B6: 0.3mg 20%

Vitamin C: 18.9mg 32%

Folate: 143.4mcg 36%

Calcium: 355.7mg 36%

Iron: 6.2mg 34%

Magnesium: 62.5mg 22%

Potassium: 668.6mg 19%

Sodium: 909.1mg 36%

Thiamin: 0.5mg 47%

Calories From Fat: 150.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.