Authentic home cooking from Italy, with US measurements. 
Baked Rice and Pea Casserole (Timballo di Riso e Piselli)
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.
Baked Rice and Pea Casserole (Timballo di Riso e Piselli)
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.
Open in Cookpad AppSteps
- 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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