Riso al Forno con Verdure: A Delicious Italian Baked Rice Recipe

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Riso al Forno con Verdure

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large oven-safe skillet or baking dish
• Large pot for boiling rice
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons

Ingredients

  

• Ingredients
• For the Rice and Vegetables:
• 1 cup Arborio rice or any short-grain rice
• 2 cups vegetable broth or chicken broth for non-vegetarian option
• 1 medium zucchini diced
• 1 bell pepper any color, diced
• 1 carrot diced
• 1 cup frozen peas or fresh if available
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• For the Topping:
• 1 cup grated Parmesan cheese or a dairy-free substitute for vegan option
• 1 cup breadcrumbs use gluten-free breadcrumbs for gluten-free option
• Fresh parsley chopped (for garnish)

Instructions

 

• Method
• Step 1: Prepare the Rice
• In a large pot, bring the vegetable broth to a boil.
• Add the Arborio rice to the boiling broth. Reduce the heat to low and cover the pot. Cook for about 15-18 minutes until the rice is al dente. Stir occasionally to prevent sticking.
• Once cooked, remove from heat and let it cool slightly.
• Step 2: Sauté the Vegetables
• In a large oven-safe skillet, heat the olive oil over medium heat.
• Add the chopped onion and minced garlic, sautéing until fragrant (about 2-3 minutes).
• Add the diced zucchini, bell pepper, and carrot. Sauté for another 5-7 minutes until the vegetables are tender.
• Stir in the frozen peas, oregano, basil, salt, and pepper. Cook for an additional 2 minutes.
• Step 3: Combine Rice and Vegetables
• Add the cooked rice to the sautéed vegetables. Stir well to combine and ensure all ingredients are evenly mixed.
• Step 4: Prepare for Baking
• Preheat your oven to 375°F (190°C).
• Transfer the rice and vegetable mixture to an oven-safe baking dish if not using the skillet.
• In a bowl, mix the grated Parmesan cheese and breadcrumbs. Sprinkle this mixture evenly over the top of the rice and vegetables.
• Step 5: Bake
• Place the baking dish in the preheated oven and bake for about 20 minutes or until the top is golden and crispy.
• Remove from the oven and let it stand for about 10 minutes before serving.
• Variations
• Add Protein: Incorporate cooked chicken, sausage, or beans for added protein.
• Different Vegetables: Feel free to substitute or add other vegetables like spinach, mushrooms, or broccoli based on your preferences.
• Herbs and Spices: Experiment with different herbs such as thyme or rosemary for varied flavors.
  

Keyword Riso, Riso al Forno, Riso al Forno con Verdure

Italian cuisine is all about flavors and heartwarming dishes, and Riso al Forno con Verdure is no exception. This baked rice dish is not only comforting but also a fantastic way to incorporate a variety of vegetables into your meal. Perfect for a family dinner or a gathering with friends, it’s sure to impress everyone at the table. From my own personal experience, this dish is versatile, allowing you to mix and match the veggies based on what you have on hand. Let me show you how I make this delightful dish.

Notes on What to Expect

When you make Riso al Forno con Verdure, expect a warm, cheesy, and comforting dish with a crispy top and a flavorful mix of vegetables. The beauty of this recipe lies in its adaptability, making it a staple for any occasion.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour
• Ease of Cooking: Easy
• Servings: 4
• Calories per Serving: Approximately 350
• Cost of Ingredients: $10 – $15 (depending on ingredients and location)
• Cuisine: Italian
• Course: Main Course
• Equipment Needed:
  • Large oven-safe skillet or baking dish
  • Large pot for boiling rice
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons
  • > Go here to buy the must-have equipment and ingredients for making a Savory  #Riso al Forno con Verdure  now.

Ingredients

For the Rice and Vegetables:

• 1 cup Arborio rice (or any short-grain rice)
• 2 cups vegetable broth (or chicken broth for non-vegetarian option)
• 1 medium zucchini, diced
• 1 bell pepper (any color), diced
• 1 carrot, diced
• 1 cup frozen peas (or fresh if available)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil

For the Topping:

• 1 cup grated Parmesan cheese (or a dairy-free substitute for vegan option)
• 1 cup breadcrumbs (use gluten-free breadcrumbs for gluten-free option)
• Fresh parsley, chopped (for garnish)
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Riso al Forno con Verdure  now.

Method

Step 1: Prepare the Rice

1. In a large pot, bring the vegetable broth to a boil.
2. Add the Arborio rice to the boiling broth. Reduce the heat to low and cover the pot. Cook for about 15-18 minutes until the rice is al dente. Stir occasionally to prevent sticking.
3. Once cooked, remove from heat and let it cool slightly.

Step 2: Sauté the Vegetables

1. In a large oven-safe skillet, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, sautéing until fragrant (about 2-3 minutes).
3. Add the diced zucchini, bell pepper, and carrot. Sauté for another 5-7 minutes until the vegetables are tender.
4. Stir in the frozen peas, oregano, basil, salt, and pepper. Cook for an additional 2 minutes.

Step 3: Combine Rice and Vegetables

1. Add the cooked rice to the sautéed vegetables. Stir well to combine and ensure all ingredients are evenly mixed.

Step 4: Prepare for Baking

1. Preheat your oven to 375°F (190°C).
2. Transfer the rice and vegetable mixture to an oven-safe baking dish if not using the skillet.
3. In a bowl, mix the grated Parmesan cheese and breadcrumbs. Sprinkle this mixture evenly over the top of the rice and vegetables.

Step 5: Bake

1. Place the baking dish in the preheated oven and bake for about 20 minutes or until the top is golden and crispy.
2. Remove from the oven and let it stand for about 10 minutes before serving.

Variations

• Add Protein: Incorporate cooked chicken, sausage, or beans for added protein.
• Different Vegetables: Feel free to substitute or add other vegetables like spinach, mushrooms, or broccoli based on your preferences.
• Herbs and Spices: Experiment with different herbs such as thyme or rosemary for varied flavors.
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Riso al Forno con Verdure  now.

Tips and Substitutions

• Rice Options: If Arborio rice isn’t available, you can use any short-grain rice.
• Cheese Alternatives: Use nutritional yeast instead of Parmesan for a vegan option.
• Gluten-Free: Ensure the breadcrumbs are gluten-free if necessary.

Nutritional Information Per Serving

• Calories: Approximately 350
• Protein: 12g
• Carbohydrates: 45g
• Fat: 15g
• Fiber: 4g

I hope this guide has made making Riso al Forno con Verdure seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I love to hear feedback from a real person like you, so please leave your honest comment! Enjoy your cooking!