Pea and Asparagus Oven Baked Brown Risotto 🍀

I don’t mind saying that I don’t have the patience to make a stove top risotto that requires stirring, that’s why I love this oven baked risotto recipe. I also love the nutty taste of brown rice.

A customer reminded me today that this particular pea and asparagus oven baked risotto recipe is a favourite with all his family, including his fussy teenagers. That really makes me happy 😃 

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.

Photo and recipe from Cookie and Kate. 

Ingredients 

  • 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 

Method

  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. 

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