Baked Risotto Lasagna Style

Ingredients (serves 4-6):
To Cook in the Rice Cooker:

3 cups (rice measuring cup) short grain white rice
Water to fill to water level 3 for “WHITE RICE”
1 tsp. salt

To Prepare Separately:

1/2 cup Mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
3 Tbsp. plain or Italian style breadcrumbs
1 Tbsp. extra virgin olive oil
1 (15 oz.) jar Italian style “Four Cheese Sauce”
1 (15 oz.) jar Italian style marinara or meat sauce

This recipe was developed for Zojirushi rice cooker models listed here. Adjustments may be necessary when using other models.

1

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice until water clears, drain and place in the inner cooking pan.

2

Add water to the corresponding water level for “WHITE RICE,” and stir well with rice using the rice spatula. Cook the rice using the “WHITE RICE” setting.

3

Combine Mozzarella cheese, Parmesan cheese and breadcrumbs in a bowl.

4

Lightly coat inside of oven proof dish with small amount of olive oil. Reserve the rest for later.

5

When rice completes cooking, add Italian style “Four Cheese Sauce” to cooked rice and evenly fold into the rice using the rice spatula.

6

Preheat oven to 450°F. Place 1/3 of mixed rice evenly into the oiled dish, then evenly layer 1/3 of the marinara sauce or meat sauce over the first layer of rice. Repeat until all rice and sauce is used. The final layer should be of marinara or meat sauce.

7

Sprinkle cheese and breadcrumb mixture from step 3 and drizzle remaining olive oil evenly over the cheese mixture.

8

Place dish in heated oven and bake for 10-20 minutes.

9

When baking completes, portion into bowls and serve immediately. Enjoy!