Baked rice timbale with peas and sausage, tasty and cheesy… a main dish full of flavor, perfect for Sunday lunch. The recipe is very simple; you need to prepare a classic risotto with a sausage ragout, peas, and tomato, and then bake it with slices of scamorza cheese and grated grana. In just a few minutes you’ll serve a rustic and flavorful dish that everyone will love! If you want to try it, below you will find all the instructions and step-by-step photos.
If you love rice, take a look at these suggestions:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Seasonality: All seasons
- Energy 467.95 (Kcal)
- Carbohydrates 55.38 (g) of which sugars 2.71 (g)
- Proteins 19.63 (g)
- Fat 18.23 (g) of which saturated 0.36 (g)of which unsaturated 0.41 (g)
- Fibers 3.04 (g)
- Sodium 512.59 (mg)
Indicative values for a portion of 11 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups rice
- 2 sausages
- 5 1/4 oz peas (fresh or frozen)
- 4 tbsps tomato sauce
- Half onion
- 5 1/4 oz scamorza cheese
- Grana Padano DOP
- vegetable broth
- extra virgin olive oil
- salt
- pepper
Tools
- Baking Dish
- Saucepan
- Frying Pan
- Small Pot
Preparation
Peel and chop the onion, sauté it in a pan with a little oil. Add the sausages, peeled and crumbled, and brown them. Add the peas, adjust the salt and cook for a few minutes (1), until they are tender, adding a splash of broth.
Toast the rice in a non-stick pan, without adding oil. Pour in the hot broth, the tomato sauce, and cook it like a regular risotto, stirring frequently (2).
When it is 3/4 cooked, add the sausage and peas. Finish cooking, leaving the rice slightly al dente, without drying it out too much.
Grease a baking dish with oil or butter and place about half of the risotto in it.
Add 70-80 g of scamorza, cut into thin slices (3). Cover with the remaining risotto and the remaining scamorza.
Finally, sprinkle with grated grana and a pinch of pepper (4). If necessary, drizzle with a bit of oil.
Place the dish in a ventilated oven at 355-375°F and bake for about 20 minutes, until the cheese is melted.
Baked rice timbale with peas and sausage is ready, serve it hot and cheesy… enjoy your meal!
Tips and Notes
You can use smoked scamorza, provola, or another stringy cheese like caciocavallo or provolone.
I recommend using vialone nano or carnaroli rice.
You can increase or decrease the amount of tomato to your liking.
FAQ (Frequently Asked Questions)
Can I omit the sausage?
Of course, if you want a vegetarian dish you can omit it. Alternatively, you can replace it with bacon, cooked ham, or mixed ground meat.
Can I prepare the dish in advance?
You can cook the risotto in advance and then bake it when needed.
