Ingredients:

  • 1 cup Arborio rice
  • 3 cups vegetable or chicken stock, heated
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 1 cup frozen peas
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Fresh basil or parsley for garnish (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a medium saucepan, heat olive oil over medium heat. Add onions and garlic; sauté until translucent.
  3. Stir in Arborio rice and toast for about 1-2 minutes until slightly golden.
  4. Gradually add heated stock, one ladle at a time, stirring continuously until absorbed. Repeat until rice is creamy and al dente.
  5. Stir in diced bell pepper, frozen peas, mozzarella, and half the Parmesan. Season with salt and pepper.
  6. Pour the rice mixture into an oven-safe skillet or baking dish. Smooth the top with a spatula.
  7. Sprinkle remaining Parmesan cheese evenly on top.
  8. Place the dish in the oven and bake for about 25-30 minutes or until golden brown and bubbly.
  9. Remove from oven, let cool slightly, garnish with fresh herbs, and serve hot.