5.0 from 15 votes
Risoni Bake
This easy and delicious risoni bake is made with spinach and mushrooms and topped with cheese and panko breadcrumbs. So good!
Prep Time
5 mins
Cook Time
5 mins
Servings: 6 people
Calories: 419 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 tablespoon olive oil
- 1 onion, finely diced
- 1 box button or brown mushrooms, sliced 8 oz, 250 g
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 2.5 cups Risoni (Orzo) 500 g, 17 oz, 500g
- 2 tablespoon flour
- 2 cups vegetable broth
- 2 cups whole milk
- 1 bag frozen spinach, thawed (or half that amount if you want it less spinach-y) 14 oz, 400 g
- 3/4 cup Parmesan cheese, grated
- 1/2 cup Panko bread crumbs
- 1 cup shredded Mozzarella cheese 7 oz, 200g
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!
Cup of Yum
Notes
- Risoni is the same thing as orzo.
- You can mix in some shredded cooked chicken to the risoni mix to make this heartier.
- Storing Leftovers: Cooked orzo lasts for 3-5 days tightly covered in the fridge.
- Leftover baked risoni will last 1-2 months tightly covered in the freezer. Thaw the casserole overnight in the fridge, then heat up in the oven.
Nutrition Information
Calories
419kcal
(21%)
Carbohydrates
59g
(20%)
Protein
16g
(32%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
23mg
(8%)
Sodium
894mg
(37%)
Potassium
304mg
(9%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
446IU
(9%)
Vitamin C
1mg
(1%)
Calcium
214mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 419
% 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.