Baked rice with vegetables and stringy filling: really tasty!

Let's stock up on seasonal vegetables at the market and use them to prepare an excellent dish of baked rice with vegetables!

Baked rice with vegetables, a nice gratin and a filling of mozzarella or scamorza, will be your next favorite main dish . Its simple taste will win you over, and among other things this dish can also be taken for a cheerful outdoor picnic. We bet it will win you over: here's the recipe!

Preparation of baked rice with vegetables

1. First, boil the fresh peas, the carrot cut into small pieces and the green beans with their ends removed, in water.
2. Cut the two courgettes into cubes and cook them in a pan in which you have browned a fresh leek cut into thin slices or a well-chopped white and red onion.
3. Salt and pepper the courgettes, and then season the vegetables that you previously boiled in water in this pan.
4. Turn off the heat and add the copper tomatoes , without their skin. Separately, cook the rice very al dente (remove it five minutes before the time indicated on the package). Mix the vegetables with the rice, then add the grated scamorza and some grated parmesan.
5. Grease the bottom of a baking dish with extra virgin olive oil, sprinkle with grated bread, pour the rice with the vegetables and the scamorza and then, on the surface , add a little breadcrumbs, parmesan and plenty of extra virgin olive oil.
6. Bake in the oven for about 40 minutes at 180°C .
7. Serve your baked rice with spring vegetables hot or warm: it will be even better the next day.

Finally, try many other recipes with leftover risotto !

storage

We recommend storing the dish for a maximum of 1-2 days in the fridge , in a special container with an airtight lid.

Riproduzione riservata © - WT