- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian Regional
- Energy 371.65 (Kcal)
- Carbohydrates 69.88 (g) of which sugars 2.62 (g)
- Proteins 10.79 (g)
- Fat 5.62 (g) of which saturated 2.35 (g)of which unsaturated 0.64 (g)
- Fibers 6.36 (g)
- Sodium 844.32 (mg)
Indicative values for a portion of 300 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
Tips and Variations
Choose a risotto rice that holds up well during cooking, like Carnaroli, Arborio, or Vialone Nano.
Between the layers, be generous with the seasoning (oil and salt) and the mixture, otherwise the final result will be bland.
You can use Pecorino, Parmesan, Grana, or Canestrato Pugliese, depending on your taste.
You can add cherry tomatoes cut into pieces (about 3.5 oz) between the layers.
Adjust the cooking time according to your oven. If necessary, turn on the grill at the end of cooking.
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