Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Timballo di riso e piselli

Baked Rice and Pea Casserole (Timballo di Riso e Piselli)

Name: Baked Rice and Pea Casserole (Timballo di Riso e Piselli)
Total time: 5400 s
Yield: Serves 6 servings
Ingredients: 1 1/2 cups rice (about 300 grams); Vegetable broth (4 cups water (1 liter), 2 carrots, 2 zucchini, 1 onion, salt); 3 1/2 tablespoons butter or extra virgin olive oil (about 50 grams); 2 tablespoons flour; 2 cups hot vegetable broth (about 1/2 liter, prepared earlier); 1 1/3 cups fresh shelled peas (about 200 grams); 3 1/2 ounces cooked ham (about 100 grams); 7 ounces cheese of your choice (about 200 grams, use any leftover cheese you have)

MammaVanna @vannacon

Rice is a great base for a tasty baked casserole, especially as the seasons change. In spring, fresh peas are a must, and with leftover cheese and cooked ham, you get a cheerful and flavorful dish.

MammaVanna @vannacon

Rice is a great base for a tasty baked casserole, especially as the seasons change. In spring, fresh peas are a must, and with leftover cheese and cooked ham, you get a cheerful and flavorful dish.

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Ingredients

1 hour 30 minutes

Serves 6 servings

1 1/2 cupsrice (about 300 grams)
Vegetable broth (4 cups water (1 liter), 2 carrots, 2 zucchini, 1 onion, salt)
For the dairy-free béchamel sauce
3 1/2 tablespoonsbutter or extra virgin olive oil (about 50 grams)
2 tablespoonsflour
2 cupshot vegetable broth (about 1/2 liter, prepared earlier)
For the filling
1 1/3 cupsfresh shelled peas (about 200 grams)
3 1/2 ouncescooked ham (about 100 grams)
7 ouncescheese of your choice (about 200 grams, use any leftover cheese you have)

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Steps

1 hour 30 minutes

1

First, prepare the vegetable broth by boiling the vegetables in lightly salted water. Set aside.
2

In a small saucepan, melt the butter (or use olive oil) and add the flour, stirring well. Gradually add 2 cups (1/2 liter) of hot broth and cook until thickened. Set aside.
3

Make the risotto by placing the dry rice in a large pan. After a few minutes, add the hot broth a little at a time. After 5 minutes, add the peas and continue cooking, stirring, until done (about 10 more minutes).
4

Mix the risotto with the béchamel sauce, ham, and cheese. Grease a 9-inch (24 cm) ring mold with butter (or oil) and sprinkle with breadcrumbs. Fill with the rice mixture.
5

Bake in a conventional oven at 350°F (180°C) for 20 minutes. Let cool slightly before unmolding onto a serving plate.

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Cooksnaps

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MammaVanna @vannacon

Published in the US on May 06, 2026 13:46

Sono una nonna con la curiosità di una bambina, la voglia di sperimentare, di esplorare, di condividere le bellezze della vita con le persone che trovo sul mio cammino che sono il carburante per affrontare le difficoltà della vita stessa

Keywords

Rice Casserole Onion Vege Pea Zucchini Butter Carrot Cheese Dairy Ham

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