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Pea and Asparagus Oven Baked Brown Risotto šŸ€-Fresh Connection

Pea and Asparagus Oven Baked Brown Risotto šŸ€

This oven baked brown risotto ticks all the boxes for me āœ… It's easy to make with minimal stirring required šŸ™Œand the brown rice gives it a delicious nutty taste.Ā 

TheĀ method of cooking brown rice in this recipe can be used as the basis for all your baked brown risottos. Don't be afraid to change up your vegetables. I often use the same rice base and add oven baked pumpkin and sautĆ©ed mushrooms. Baked sprouts (cut then in half) are a great substitute for asparagus too. You could also add shredded chicken for a more substantial meal.Ā 

A customer reminded me today that this particular risotto recipe is a favourite with all his family, including his fussy teenagers. That really makes me happy šŸ˜ƒĀ 

Serves 4-6

RecipeĀ adapted fromĀ Cookie and KateĀ 

IngredientsĀ 

  • 3 tablespoons olive oil, divided
  • 1Ā large brown onion, chopped
  • 2 cloves garlic, crushedĀ 
  • 5 cups vegetable or chickenĀ stock (or 4 cups stock and 1 cup water)
  • 1Ā½ cups Chefā€™s Choice medium grain brown riceĀ (this is delicious)
  • Ā At least 500 g asparagus spears
  • Ā 1Ā½ cups fresh peas
  • 1 cup freshly grated parmesan cheese
  • Ā Ā½ cup dry white wine, optional
  • Ā 3 tablespoons butter, diced (use less if you like)
  • Ā 1 teaspoon sea salt, or to taste
  • Ā Freshly ground black pepper,Ā or to taste
  • Ā Pinch red pepper flakes, or to taste
  • Ā Zest and juice of Ā½ lemon
  • Ā Handful chopped fresh mintĀ 

Method

  1. Preheat your oven to 180 degrees celsius
  2. Prepare the asparagus by washing and snapping off the tough ends and discarding them, then cutting the spears diagonally into 4 cm long pieces. On a largeĀ baking tray lined with baking paper, toss the asparagus with 1 tablespoon olive oil and a sprinkle of salt and pepper. PutĀ the asparagus in the oven forĀ  at least 15 minutes, until tender and roasted to your liking. Alternatively, you can sautĆ© the asparagus in a fry pan with a little olive oil.
  3. In the meantime, heat 2 tablespoons olive oil in a mediumĀ saucepan over medium heat until shimmering. Add onion and a pinch of salt. CookĀ for about 5 mins and stir occasionally. Add the crushed garlic and cookĀ for a further 1-2 mins. Then add the rice and stir well.Ā 
  4. Add 4 cups broth, stir, cover, and bring to a boil over medium-high heat. Once boiling, cover theĀ saucepan and bake in a hot oven forĀ 50 minutes
  5. Remove theĀ rice from the ovenĀ after 50 minutes and transfer to your stovetop with low heat. Take off the lid from your saucepan (please use mittens šŸ™šŸ¼) and pour in the remaining hot cup of broth, wine, parmesan, butter, salt, a generous amount of pepper, a pinch of red pepper flakes, and the zest and juice of half your lemon.
  6. AddĀ your peas at this stage. StirĀ well with a big wooden spoon for 2-3 mins or until the risotto is nice and creamy. The peas should cook with the steam.
  7. Finally stir in the baked asparagusĀ and season with salt and pepper. Divide into bowls and top with a generous sprinkling of chopped fresh mint, maybe some extra parmesan and a drizzle of balsamic vinegar šŸ˜‹

This is one of my faves. Hope itā€™s yours too!Ā 


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