Baked Tomato Risotto

Combine rice, marinara sauce and water in a saucepan and bring to a boil over medium high heat. Reduce the heat and simmer for 6 minutes, stirring occasionally. Remove from heat and set aside to cool.

For the bechamel sauce:
Melt the butter in a small saucepan over medium heat. Add the flour and whisk until smooth, about 1–2 minutes. Whisk in the milk and nutmeg, stirring constantly to prevent lumps. Continue whisking until the sauce is thick and smooth, about 5–6 minutes. Remove from heat.

To assemble:
Place a rack in the center of the oven and preheat to 350ºF. Grease a deep 9″ pie plate and set aside.

In a large bowl, combine the rice mixture, Bechamel sauce, peas, and 1/2 cup Parmesan. Slowly mix in the eggs (make sure the mixture has cooled completely so the eggs don’t scramble), salt and pepper. Pour into the greased pie plate and cover with foil. Place the pie plate in a shallow roasting pan and fill the pan halfway with water. Bake for 1 hour.

Remove the risotto and preheat the broiler. Remove foil and sprinkle with remaining 1/3 cup Parmesan cheese. Broil for about 2 minutes, or until the cheese has browned on top. Take the pie plate from the roasting pan and allow to cool for 15 minutes. Cut into slices and serve.