Risotto bake with tomato sauce, peas and mozzarella

Risotto bake with tomato sauce, peas and mozzarella

By 16/03/2018

Risotto is a dish which you make and then you have to eat it straight away otherwise it will be gluey and not so nice anymore.

There is an exception though, a risotto bake is a risotto which you can make in advance and then you can bake in the oven just before serving it.

Therefore this is great dish you can just pop in the oven when you come back from work or for a dinner party. Rice is also gluten free so suitable for celiacs too.

My risotto bake is very simple, in fact I have only added peas and tomato sauce to it. It goes without saying that you can be creative and add all sorts of different ingredients: pieces of ham or salami, extra cheese, peppers or other vegetables. A layer of mozzarella in the middle will make it really delicious and a topping of grated cheese and olive oil will make it crunchy on top. You could also add some breadcrumbs on top for extra crunchiness.

I made a risotto pizza bake before, slightly different to this one. If you like risotto check out my pumpkin and mushrooms risotto and my cabbage risotto too.

  • Prep Time : 20 minutes
  • Cook Time : 40 minutes
  • Yield : 4



Chop the onion finely and stir fry it in a pan with 2 tbsp of olive oil.

Add the rice and toast it for a couple of minutes. Add the peas, the tomato sauce, salt and pepper and cover with the hot broth. Stir all the time (make sure the rice does not stick to the bottom of the pan) and add the broth as it dries out.

Cook the rice al dente for 15 minutes. When it is cooked switch off the heat, add 2 tbsp of parmesan, the butter and stir well.

Grease an oven proof baking tray measuring approx 27 x 18 cm or 11 x 7 inch then pour a thin layer of rice on it; level it well and place the sliced mozzarella on top with a few torn basil leaves (keep some leaves for decorating the final dish).

Risotto bake with mozzarella and peas

Cover with the remaining rice and level it well. Sprinkle with the remaining parmesan on top and a drizzle of olive oil. Bake for 20 minutes at 200 C or 390F.

Remove from the oven, let it rest for 10 minutes, decorate with the remaining basil leaves and serve.

Risotto bake with mozzarella and peas - gluten free

Risotto bake with mozzarella, tomato sauce and peas - gluten free

Pea risotto bake with tomato sauce,mozzarella and basil - gluten free

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

13 Responses to Risotto bake with tomato sauce, peas and mozzarella

  1. Angie@Angie's Recipes

    I have never made a risotto casserole and I just love how it turned out…so comforting and delicious. Have a great weekend, Alida.

    • Alida

      It is just as nice as a pasta bake.

  2. elisabetta

    Yum! I’ll have a nice wedge of this baked risotto. Yet another fabulous recipe!

    • Alida

      Thanks Elisabetta hope you are having a nice week. x

  3. Chiara

    mi piacciono molto questi piatti unici, al posto del solito risotto è veramente una buona idea !Un abbraccio

    • Alida

      Si sono comodi i piatti unici e li puoi preparare prima.

  4. La cucina di Molly

    Il riso al forno è un piatto gustoso e anche comodo da preparare in anticipo! La tua preparazione semplice lo rende più leggero e altrettanto saporito, mi piace! Baci!

    • Alida

      Grazie carissima buona serata.

  5. Carla Konsten

    Cara Alida, sei grande! Ricetta superba! Mille grazie!!

    • Alida

      Prego cara 🙂

  6. Frank

    I love this idea! Reminds me of a sartù but so much easier to make. Will give it a try real soon, perhaps tonight in fact as I have all the ingredients!

  7. Sakshi

    Wow! Can’t wait to try this. These flavours seems familiar to us as they remind us of Indian Matar Paneer (Green peas and Indian Cottage Cheese) curry in tomato!

    • Alida

      I love Indian food (so not just Italian!) and I do make it at home from time to time.

Leave a Reply

Your email address will not be published. Required fields are marked *