Risotto al Forno -- Baked Rice Recipe

Name: Risotto al Forno -- Baked Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 1 sm. onion, chopped; 1 cup Italian sausage, skinned and chopped; 1 cup peas, fresh; frozen; 1/4 cup chopped mushrooms; 2 cups beef stock; boullion; 2 cups rice; 4-1/2 cup water; 3/4 cup parmesan cheese, grated

Servings: persons

1/2 cup butter
1 sm. onion, chopped
1 cup Italian sausage, skinned and chopped
1 cup peas, fresh
frozen
1/4 cup chopped mushrooms
2 cups beef stock
boullion
2 cups rice
4-1/2 cup water
3/4 cup parmesan cheese, grated

1
Melt butter in a large oven proof casserole, add the onion and saute until translucent and golden, about 5 minutes.
2
Add the peas, mushrooms and beef stock, salt and pepper.
3
Simmer gently, covered for about 15-20 minutes.
4
Cook the rice, in another pan, in the 4 1/2 cups of water for only 5-7 minutes.
5
Drain.
6
Add to the sausage, vegetable mixture, along with the parmesan cheese and the remaining butter.
7
Bake in a hot preheated oven at 400F, uncovered, for about 20-30 or until a light brown crust forms on the rice.
8
Serve hot.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup butter, 1 sm. onion, chopped, 1 cup Italian sausage, skinned and chopped, 1 cup peas, fresh, and more.

Yes, Risotto al Forno -- Baked Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto al Forno -- Baked Rice

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