RISO AL FORNO AL POMODORO: semplice e saporito!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Provolone is often less expensive and melts well.

Chop the onion and sauté in olive oil until golden for a few minutes.

Prepare the mozzarella by cutting it into slices and cubing it, then let it drain for about an hour.

Add the tomato sauce to the skillet, rinsing the jar with a bit of water and adding it to the mixture.

Add a pinch of salt and cook the sauce for at least 40 minutes.

Ensure the sauce is sufficiently liquid before adding the rice; if not, add a bit of water.

Cook the rice until nearly done, then turn off the heat 2-3 minutes before it's fully cooked.

Add 2-3 tablespoons of parmesan cheese, the drained mozzarella, a pinch of black pepper, and some torn basil leaves to the rice mixture.

Transfer the mixture to a baking dish and level the surface.

Top with mozzarella slices and sprinkle with parmesan cheese.

Bake in a preheated oven at 220°C (428°F) for 15-20 minutes, then optionally broil for a few minutes to brown the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens