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Ingredients

¾ cup grated Parmigiano-Reggiano cheese ½ cup dry bread crumbs 3 tablespoons olive oil 1 yellow onion, sliced 1 (23 ounce) jar tomato puree (passata) 1 cup low-sodium vegetable broth 1 cup frozen peas ¼ cup chopped fresh basil 1 tablespoon dried oregano 1 tablespoon dried thyme 1 clove garlic, minced 1 teaspoon coarsely ground black pepper ½ teaspoon red pepper flakes 1 ¼ cups uncooked short-grain white rice water as needed 1 cup cubed provolone cheese

Nutrition Info

443 calories carbohydrate: 57.6 g cholesterol: 24 mg fat: 16.7 g fiber: 5.8 g protein: 17 g saturatedFat: 6.7 g servingSize: - sodium: 909.1 mg sugar: 8.6 g transFat: : - unsaturatedFat: : -

Mix Parmigiano-Reggiano cheese and bread crumbs together in a bowl, set aside.
Heat olive oil in a Dutch oven over medium heat. Add onion and saute until tender and translucent, about 8 minutes. Add passata, vegetable broth, peas, basil, oregano, thyme, garlic, pepper, and red pepper flakes. Stir, bring to a simmer, and cook for 5 minutes. Add rice, mix well. Cover and simmer, adding a bit of water if necessary to keep rice from sticking to the bottom, until tender, about 18 minutes.
While the rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
Remove the Dutch oven from the stove and gently stir in provolone cheese. Sprinkle reserved bread crumb mixture on top.
Bake in the preheated oven until bubbly and browned on top, about 15 minutes.

6 servings

Rice, cheese, and tomato sauce bake to make a delicious dinner. This versatile dish will make everyone happy. Leftovers make excellent arancini.