Vegetable Gratin Rice

Vegetable gratin rice is a delicious and versatile dish. Here is a basic recipe that you can adapt based on the vegetables you have available.

Ingredients

• 200 g rice
• 1 zucchini
• 1 bell pepper
• 1 carrot
• 100 g fresh or frozen peas
• 1 small onion
• 400 ml vegetable broth
• 100 g grated cheese (parmesan, pecorino or a mix)
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• Breadcrumbs to taste

Preparation

1. Preheat the oven to 200 °C.
2. In a large pan, sauté the finely chopped onion with extra virgin olive oil.
3. Add the carrot, zucchini and bell pepper, all diced, and let them cook for a few minutes until they start to soften.
4. Add the rice and let it toast for a couple of minutes.
5. Pour in the vegetable broth little by little, cooking the rice as for a risotto, until the rice is al dente.
6. Add the peas and continue cooking for another 5 minutes.
7. Adjust salt and pepper.
8. Transfer the rice and vegetables to a baking dish.
9. Sprinkle the grated cheese and breadcrumbs over everything.
10. Bake the gratin rice for about 20 minutes or until the surface is golden and crispy.

Trivia

The gratin rice can be considered an Italian twist on roasted rice, a dish from Chinese cuisine in which the rice is cooked and then roasted to obtain a crispy crust. The cheese and breadcrumbs add flavor and a gratin texture characteristic of Italian baked dishes.

You can vary the recipe by replacing or adding other vegetables to taste, such as spinach, mushrooms, diced tomatoes or whatever you prefer. Make sure to adjust the cooking times based on the added vegetables for optimal results.