Riso gratinato alle verdure

Vegetable Gratinated Rice is a delicious and versatile dish. Here is a basic recipe that you can adapt based on the vegetables you have at hand.

Ingredients

• 200 g of rice
• 1 zucchini
• 1 bell pepper
• 1 carrot
• 100 g of fresh or frozen peas
• 1 small onion
• 400 ml of vegetable broth
• 100 g of grated cheese (Parmesan, Pecorino, or a mix)
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Breadcrumbs as needed

Preparation

1. Preheat the oven to 200 °C.
2. In a large pan, sauté the finely chopped onion with extra virgin olive oil.
3. Add the carrot, zucchini, and bell pepper, all diced, and let them cook for a few minutes until they start to soften.
4. Add the rice and let it toast for a couple of minutes.
5. Gradually pour in the vegetable broth, cooking the rice like risotto, until the rice is al dente.
6. Add the peas and continue cooking for another 5 minutes.
7. Adjust with salt and pepper.
8. Transfer the rice and vegetables into an ovenproof dish.
9. Sprinkle the grated cheese and breadcrumbs over everything.
10. Bake the gratinated rice for about 20 minutes or until the surface is golden and crunchy.

Did you know?

The gratinated rice can be considered an Italian twist on the Chinese dish called baked rice, where the rice is cooked and then roasted to achieve a crispy crust. The cheese and breadcrumbs add flavor and a characteristic gratinated texture typical of Italian baked dishes.

You can vary the recipe by replacing or adding other vegetables as you like, such as spinach, mushrooms, diced tomatoes, or whatever you prefer. Make sure to adjust cooking times based on the added vegetables for an optimal result.