Risoni Bake
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Servings
6 people
-
Calories
419 kcal
-
Course
Main Course
-
Cuisine
Italian
Risoni Bake
Description
Risoni Bake uses orzo pasta (also called risoni) cooked with sautéed onions, mushrooms, garlic, and spinach. The mixture is thickened with flour and simmered in vegetable broth and whole milk until the pasta is al dente. Parmesan cheese is folded in to elevate the flavor and add creaminess. The cooked mixture is transferred to a baking dish, topped with panko breadcrumbs and shredded mozzarella, then baked until the cheese is golden and bubbling, creating a crisp topping over the creamy interior.
The flavors combine earthiness from mushrooms and spinach with the mild but rich dairy notes of Parmesan and mozzarella. The method of toasting the panko and baking the cheese yields a crunchy contrast to the soft pasta. This casserole delivers a balanced mouthfeel and can be adapted to include proteins like shredded chicken for more substance.
The dish can be served as a main vegetarian entrée or alongside meats and salads. It reheats well and leftovers freeze nicely. Proper stirring during simmering prevents the pasta from sticking or burning and helps maintain a creamy consistency.
Frozen spinach can be used after thawing, and broth choices can be varied. Baking and optional broiling at the end gives a deeper color to the topping.
Ingredients
- 2 tablespoon olive oil
- 1 onion finely diced
- 1 box button mushroom 8 oz, 250 g, or brown mushroom, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic minced
- 2.5 cups orzo 500 g, 17 oz, 500g, aka Risoni
- 2 tablespoon flour
- 2 cups vegetable broth
- 2 cups milk whole
- 1 bag spinach 14 oz, 400 g, frozen, thawed; or half amount for less spinach flavor
- 3/4 cup Parmesan Cheese grated
- 1/2 cup panko bread crumbs
- 1 cup mozzarella cheese 7 oz, 200g, shredded
Instructions
- Preheat oven to 350 F (180C). This is to bake the risoni later!
- In a large saucepan, heat the olive oil over medium heat. Add the onion and mushroom, and saute several minutes until soft.
- Add the salt and pepper, stir, then add the garlic and cook for another minute. Add the risoni and stir, toasting for a minute.
- Sprinkle the flour on top of this mixture, and stir, then add the vegetable broth and milk.
- Bring to a boil then reduce the heat and simmer uncovered for 9-11 minutes (or according to package instructions) until the risoni has cooked al dente. Keep stirring frequently to avoid the bottom burning, and if pasta absorbs too much liquid while cooking, just add a splash of water
- Remove from heat, stir in the spinach and the Parmesan cheese.
- Transfer the whole mixture to a baking dish, and top with panko breadcrumbs and mozzarella cheese. Bake for 20 minutes until cheese is golden and bubbling, then if you want a deeper color, broil for another 1-2 minutes.
- Let the dish rest for just a couple minutes, then enjoy hot!
Notes
- Risoni is another name for orzo, interchangeable in this recipe.
- Add cooked shredded chicken to make the bake more substantial and protein-rich.
- Store cooked orzo in an airtight container in the fridge for 3-5 days.
- Freeze leftover baked risoni for 1-2 months, thaw overnight in the fridge, and reheat in the oven.
- Stir frequently while simmering to avoid burning and add water if pasta absorbs too much liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 23mg | 8% |
| Sodium | 894mg | 37% |
| Potassium | 304mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 446IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 214mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
