Italian Oven-Baked Rice Casserole (Riso al Forno)

1. 1

   Combine Parmigiano-Reggiano cheese and bread crumbs in a bowl; set aside.

2. 2

   Heat olive oil in a Dutch oven over medium heat. Add onion and cook, stirring, 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 stir to combine. Cover and simmer, adding a little water if needed to prevent the rice from sticking to the bottom, until tender, about 18 minutes.

3. 3

   While the rice cooks, preheat the oven to 375 degrees F (190 degrees C).

4. 4

   Take the Dutch oven off the heat and gently stir in provolone cheese. Sprinkle the reserved bread crumb mixture over the top.

5. 5

   Bake in the preheated oven until bubbly and browned on top, about 15 minutes.

• Calories 564.51 kcal High
• Protein 25.18 g Good Source
• Carbs 62.28 g Moderate
• Total Fat 24.22 g High
• Saturated Fat 12.61 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 43.31 mg Moderate
• Sodium 674.99 mg High
• Fiber 5.16 g Moderate
• Sugar 7.78 g Moderate
• Added Sugar 0.53 g Low Source
• Calcium 636.13 mg Good Source
• Iron 2.1 mg Moderate
• Potassium 552.47 mg Moderate
• Vitamin A 217.37 mcg_rae Good Source
• Vitamin C 9.41 mg Moderate
• Vitamin D 0.67 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅