Ingredients

• 0.75 cups grated Parmigiano-Reggiano cheese
• 0.5 cups dry bread crumbs
• 3 tablespoons olive oil
• 1 yellow onion , sliced
• 1 , 23 ounce
• 1 cup low-sodium vegetable broth
• 1 cup frozen peas
• 0.25 cups chopped fresh basil
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 clove garlic , minced
• 1 teaspoon coarsely ground black pepper
• 0.5 teaspoons red pepper flakes , Optional
• 1.25 cups uncooked short-grain white rice
• water as needed
• 1 cup cubed provolone cheese

Instructions

1. 1 Mix Parmigiano-Reggiano cheese and bread crumbs together in a bowl; set aside.
2. 2 Heat olive oil in a Dutch oven over medium heat. Add onion and sauté until tender and translucent, about 8 minutes. Add tomato purée, vegetable broth, peas, basil, oregano, thyme, garlic, pepper, and red pepper flakes. Stir, bring to a simmer, and cook for 5 minutes. Add rice and 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.
3. 3 While the rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
4. 4 Remove the Dutch oven from the stove and gently stir in provolone cheese. Sprinkle reserved bread crumb mixture on top.
5. 5 Bake in the preheated oven until bubbly and browned on top, about 15 minutes.

Nutrition per serving