Riso al Forno is a baked rice dish rich in tomato sauce and plenty of cheesy goodness, easy to prepare and a gluten-free alternative to pasta: Article content Article content

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Riso al Forno (Baked Risotto)

500 g (17.6 oz) Italian Carnaroli rice

1 x 28 oz (1 3/4 lb) whole Italian tomatoes

3 cups (750 mL) vegetable broth

1/2 onion

8 tbsp (120 mL) olive oil

2 tbsp (30 mL) butter

Salt

1 lb (454 g) fresh mozzarella cheese

3/4 cup (180 mL) Parmigiano-Reggiano grated

12 fresh basil leaves

1/2 cup (125 mL) breadcrumbs

Preheat oven 400 F.

Heat a large saucepan to medium high heat with olive oil, add the onions and cook until translucent. Crush the whole Italian tomatoes in a blender, add to the saucepan, add salt and simmer on medium heat for 10

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