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A baked riso al forno rice casserole in a white rectangular dish, topped with melted cheese and sprinkled with herbs.
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5 from 5 votes

Riso al Forno

Whether it's a bit chilly outside or you just crave a robust and cozy dinner, this hearty riso al forno recipe never disappoints.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Italian
Keyword: casserole, rice
Servings: 12

Equipment

Ingredients

Instructions

  • Add the ground beef to a Dutch oven or heavy-bottomed pot and cook over a medium-high heat until browned, about 5 to 7 minutes. Remove, drain and set aside.
  • Reduce the heat to medium, add the oil to the pan, and then add the onions. Cook for about 5 minutes until translucent, then add the garlic, red pepper flakes, and Italian seasoning and cook for 2 minutes.
  • Add the tomato paste into the onion mixture and mix. Add the drained beef and cook for 2 minutes, stirring often.
  • Next, add the crushed tomatoes, salt and pepper and reduce to a simmer. Cook for 15 to 20 minutes, stirring occasionally. Once finished, remove 3 cups of the sauce and set it aside.
  • Preheat the oven to 375 degrees F. While the sauce is cooking, partially cook the rice.
  • Bring 3 cups of water to a boil in a medium saucepan. Add 1½ cups of arborio rice and reduce the heat to low to keep the rice simmering. Stirring occasionally, allow to par-cook for 5 to 7 minutes. Strain and then add the cooked rice to the remaining sauce.
  • Next, add the thawed peas, the chopped basil, half the shredded mozzarella and half of the parmesan cheese into the sauce/rice mixture. Combine thoroughly.
  • In a 9 x 13-inch baking dish, spread 1½ cups of the reserved sauce on the bottom.
  • Add the rice mixture, then top the casserole with the remaining 1½ cups of sauce and the rest of the cheese.
  • Bake uncovered for 3 to 40 minutes. Note: If you want to brown the top, change the oven temperature to low broil and finish for 2 minutes.
  • Let the riso al forno rest for about 10 minutes before serving garnished with fresh chopped parsley or basil and grated parmesan cheese.

Notes

Drain the ground beef: Although you can skip this step if using extra-lean beef, I recommend draining the excess grease off anything else.
Shred your own cheese: Cheese that's freshly shredded from a block isn't coated in cellulose (like pre-shredded cheese) which means it melts better. Shred your own if you have time.
Don't overcook the rice: The rice shouldn't be tender when it goes into the casserole. It finishes cooking in the oven, so only give it about 6 minutes on the stove.
Let it rest: I like to let the dish rest for 10 minutes before serving, both because it's piping hot and also because this helps it set, so when you serve a slice it holds its shape better.

Nutrition

Calories: 425kcal | Carbohydrates: 28g | Protein: 23g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 547mg | Potassium: 547mg | Fiber: 3g | Sugar: 4g | Vitamin A: 580IU | Vitamin C: 11mg | Calcium: 243mg | Iron: 4mg

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