Timballo di Riso con Piselli e Prosciutto (Baked Rice Timballo with Peas and Ham)
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Ingredients
- 300 g risotto rice
- 150 g cooked ham slices
- 150 g frozen peas
- 2 eggs
- 60 g parmesan, grated
- 100 g mozzarella, grated
- 40 g fine dried breadcrumbs
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 572 kcal
- Protein
- 30 g
- Carbohydrate
- 70.2 g
- of which sugars
- 2.2 g
- Fat
- 18.2 g
- of which saturates
- 8.3 g
- Fibre
- 3.4 g
- Salt
- 2.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Cook the rice in boiling salted water for 12 minutes until just tender, then drain and cool slightly.
- 2
Cook the peas in boiling water for 3 minutes, drain, then chop the ham.
- 3
Mix the rice with the peas, ham, eggs and parmesan.
- 4
Oil a round baking dish and dust with the breadcrumbs. Pack in half the rice mixture, scatter over the mozzarella, then cover with the remaining rice, pressing down firmly.
- 5
Bake for 30-35 minutes until golden and set. Rest for 10 minutes, then turn out to serve.
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