Riso al Forno

Riso al Forno is a comforting Italian baked rice dish that combines the rich flavors of seasonal vegetables with creamy cheese and aromatic herbs. This delightful vegetarian meal is perfect for cozy gatherings and showcases the beauty of Italian home cooking.

Ingredients

• Arborio rice - 200 grams
• Vegetable broth - 500 ml
• Zucchini - 100 grams, diced
• Red bell pepper - 100 grams, diced
• Mushrooms - 100 grams, sliced
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Parmesan cheese - 50 grams, grated
• Mozzarella cheese - 100 grams, cubed
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 180°C (350°F).
2. In a medium saucepan, heat the olive oil over medium heat and sauté the onion and garlic until translucent.
3. Add the diced zucchini, red bell pepper, and mushrooms to the saucepan, cooking for about 5-7 minutes until softened.
4. Stir in the Arborio rice and toast for 2 minutes, ensuring it is well coated with the oil.
5. Pour in the vegetable broth, and season with salt and black pepper. Bring to a boil, then reduce heat to low and cover, simmering for 15 minutes until the rice is al dente.
6. Remove from heat and stir in the grated Parmesan cheese and fresh basil, mixing well.
7. Transfer the rice mixture into a baking dish, spreading it evenly, and top with the cubed mozzarella cheese.
8. Bake in the preheated oven for 20 minutes, or until the cheese is melted and golden.
9. Remove from the oven, let it cool for a few minutes, and serve warm.

Nutrition

• Calories: 550
• Protein: 18 g
• Carbs: 70 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 30 mg
• Total Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from vegetables, promoting digestive health.
• Provides a good source of protein from cheese and rice, supporting muscle health.

Tags