The baked rice with peas and speck is a simple but truly delicious first course, a tasty, melty rice casserole made without eggs. I had some peas already cooked and used them to make this delight, inspired by my beloved baked Sicilian rice. The rice is not boiled but cooked in the broth with a defined amount of liquid, that way it won’t overcook and will remain more flavorful — you won’t even need to stir! Baked rice with peas and speck with saffron and scamorza is perfect for Sunday lunch or as a first course for Easter. You can also prepare it in advance the day before and then just bake it. I love it, and I think I’ll make it again for that occasion!
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 4 servings
- Cooking methods: Oven, Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 3/4 cups broth or water
- 1 3/4 cups rice (for risottos)
- 1 cup peas
- 5 oz oz scamorza cheese
- 3 1/2 oz oz speck
- 1 cup Parmesan
- 1 sachet saffron
- to taste black pepper
- to taste breadcrumbs and Parmesan
- to taste extra virgin olive oil
Steps
Baked rice with peas and speck is very simple and quick to prepare. I used peas I had already cooked the day before; if yours aren’t ready, pour a couple tablespoons (about 2 tbsp) of oil into a pan and sauté a chopped small onion (or a clove of garlic, if you prefer). Add the peas, season with salt and let them brown for a few seconds, then add a little water — just enough to cover them — and cook, covered, for about ten minutes.
Bring the broth or water to a boil (I used vegetable broth, but meat broth is fine too; if you use water, add salt). Add the saffron and the risotto rice (Carnaroli is ideal, but Arborio or Roma will work), give a quick stir and, without touching it again, let it cook for 12–15 minutes. The rice will absorb all the liquid and won’t stick to the pot (in fact, it will stick if you keep touching it — don’t put the lid on and, preferably, use a nonstick pot).
As soon as the rice is ready, remove it from the heat and season with grated Parmesan and black pepper. Then add the peas, the speck cut into small dice, and the scamorza cut into small pieces.
Transfer the rice to a baking dish lightly greased with oil and sprinkled with breadcrumbs, leveling it well. Sprinkle more breadcrumbs and grated Parmesan on top, add a drizzle of oil, and bake in a preheated oven at 392°F for 20 minutes, until golden. Let it cool slightly, slice and serve.
Tips:
Baked rice with peas and speck can be kept at room temperature for a few hours or in the refrigerator for a couple of days. You can also prepare it in advance the day before, keep it refrigerated and bake it the next day. If you don’t have saffron, you can simply omit it. I used a 10×12 in baking dish. For a completely gluten-free version, use gluten-free breadcrumbs or cornmeal (prepared as polenta).
More baked rice recipes HERE
