Baked rice with zucchini and fontina is an irresistible first course that combines the stronger flavor of the cheese with the delicacy of zucchini, creating a blend of enveloping flavors. Perfect for a family dinner or a convivial lunch, this dish is simple to prepare but surprisingly rich in taste. The baking gives the rice a gratinated texture, with a golden crust that captivates at the first bite. A delightful idea to bring to the table an inviting alternative to the classic risotto! If you like baked rice recipes, try the creamy baked rice or the forest-style baked rice. Also delicious is the parmigiana baked rice or the baked rice and potatoes.
Let’s get to work and prepare baked rice with zucchini and fontina.
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OTHER RICE RECIPES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for preparing baked rice with zucchini and fontina
- 1.5 cups rice
- 2 zucchini
- 1 carrot
- Half onion
- 4.25 cups vegetable broth
- to taste salt and pepper
- 3 tbsps extra virgin olive oil
- 4 tbsps breadcrumbs
- 1 tbsp stracchino cheese
- 3.5 oz fontina cheese
- to taste chives
Tools
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- Pan
- Baking Dish
- Grater
Steps for preparing baked rice with zucchini and fontina
First, grate half an onion. You can also finely chop it. Sauté it in a pan with a drizzle of oil. Grate the zucchini and carrot with a coarse grater after cleaning them.
Add the zucchini and carrot to the onion, salt, and let them wilt for a few minutes. Add and toast the rice. Gradually add the hot vegetable broth. Cook for 7-8 minutes, stirring often. Leave the rice rather soupy.
Remove the rice from the heat. Add the stracchino, diced fontina, chopped chives, adjust salt and pepper, and mix. Brush a baking dish with oil. Sprinkle with breadcrumbs. Pour in the rice. For a crunchy crust, sprinkle with breadcrumbs, a drizzle of oil, and bake at 392°F, fan setting, for about 20 minutes. You can enjoy the baked rice hot with melted cheese or warm.
Storage
You can store the baked rice in the fridge, once cooled, for a couple of days.
