Pea and Asparagus Oven Baked Brown Risotto 🍀

I don't mind eating white risotto when l am dining out, but l always use brown rice for my risotto at home. It takes a little longer to cook and may not be as authentic, but l love the nutty taste and the idea that l am feeding my family meals with a bit more nutrition. 

A customer reminded me today that his particular pea and aspargarus oven baked risotto recipe is a favourite with all his family, including his fussy teenagers.

The method of cooking brown rice in this recipe can be used as the basis for all your brown rice baked risottos. Don't be afraid to change up your ingredients, as  Cookie and Kate and l do.

Tonight l am actually sautéing portobello and porcini mushrooms, and then tossing in some oven baked kale pieces. 🍃🍄Sometimes l add baked pumpkin, but we had pumpkin soup last night, so that would be too much, too soon.

Photo and recipe from Cookie and Kate. 


  • 3 tablespoons olive oil, divided
  • 1 small chopped brown onion
  • 2 cloves garlic, pressed or minced
  • 5 cups vegetable or chicken broth
  • 1½ cups Chef’s Choice Brown rice
  •  At least 500 g asparagus spears
  •  1½ cups fresh peas
  • 1 cup freshly grated Parmesan cheese
  •  ½ cup dry white wine, optional
  •  3 tablespoons butter, diced (use less if you like)
  •  1 teaspoon sea salt, more to taste
  •  Freshly ground black pepper, to taste
  •  Pinch red pepper flakes, to taste
  •  Zest and juice of ½ lemon
  •  Handful chopped fresh parsley, for garnish 


  1. Preheat oven to 190 degrees celsius
  2. Heat 2 tablespoons olive oil in a medium Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
  3.  Add 4 cups broth (or 3 cups broth and 1 cup water), cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake in hot oven for approx 50 minutes
  4. Meanwhile, prepare the asparagus by snapping off the tough ends and discarding them, then slicing the spears diagonally into 4 cm long pieces. On a large, rimmed baking sheet, toss the asparagus with 1 tablespoon olive oil and a sprinkle of salt and pepper. Set aside for now.
  5. Once the risotto has been in the oven for 50 minutes, transfer the asparagus to the lower rack of the oven. Carefully remove the pot from the oven and take off the lid. Quickly dump the peas inside, cover the pot again and return it to the oven for another 10 minutes. (This will give the peas time to steam.)
  6.  Remove the pot from the oven, but leave the asparagus in for another 5 to 10 minutes, until tender and roasted to your liking. Remove the lid and pour in the remaining cup of broth, the Parmesan, wine, butter, salt, a generous amount of pepper, a pinch of red pepper flakes and the zest and juice of half your lemon.
  7.  Using a big spoon, stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the roasted asparagus. Season to taste with salt and pepper, divide into bowls and top with a generous sprinkling of chopped fresh parsley. 

Previous article Michael’s Eggplant Parmigiana 🍆
Next article Debbie's BBQ Prawns

Leave a comment

Comments must be approved before appearing

* Required fields