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.