Baked Tomato Risotto

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup Arborio Rice
• 2 cups Marinara Sauce
• ½ cups Water
• 3 Tablespoons Unsalted Butter
• ¼ cups All-purpose Flour
• 1-¼ cup Whole Milk
• ⅛ teaspoons Grated Nutmeg
• ½ cups Parmesan Cheese, Plus 1/3 Cup, Divided
• 1 cup Frozen Peas
• 4 whole Eggs, Beaten
• ½ teaspoons Salt
• ¼ teaspoons Black Pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 375°F (190°C). Grease a 2-quart baking dish. In a saucepan, bring the marinara sauce and water to a gentle simmer and keep it warm over low heat.

2. In a separate ovenproof pot, melt the butter over medium heat. Stir in the rice and toast for 2 minutes until the grains look slightly translucent at the edges.

3. Whisk the flour into the rice and butter, then slowly add the milk while stirring. Cook 5 minutes until thickened, then stir in the nutmeg, salt, black pepper, and 1/3 cup of the Parmesan.

4. Stir the hot marinara mixture into the rice a ladle at a time. Pour the rice into the greased baking dish and stir in the frozen peas.

5. Ladle a little hot rice mixture into the beaten eggs while whisking, then stir the eggs back into the dish. Cover tightly with foil and bake 35 minutes, until the rice is tender and the eggs reach 160°F (71°C).

6. Remove the foil, sprinkle the remaining Parmesan over the top, and bake uncovered 10 minutes until golden. Let stand 5 minutes before serving.