With a simple oven-baked method and fresh ingredients that get stirred in at the end, this Baked Brown Rice Risotto is an easy option for family dinner.
Brown Rice Risotto
I love that potluck-style meals are the norm here in the Midwest when eating with others because it takes the pressure off of hosting and it means that we all get to share some things from our own kitchens. I love to bring easy dishes like this Baked Brown Rice Risotto since it’s simple to make and is kid-friendly.
The traditional way to make risotto involves standing by the stove and stirring warm broth into the pot with rice. I love traditional risotto, but I find it to be nearly impossible to make with toddlers and kids underfoot. Which is why baking it in the oven is such a nice option!
Ingredients You Need
To make this recipe you’ll need:
- instant brown rice
- frozen peas
- Parmesan cheese
TIP: You don’t need anything too complicated and mostly ingredients you can keep on hand.
Here’s a look at the process involved in making this brown rice risotto.
- Gather the ingredients and preheat the oven.
- Add the rice and chicken stock to a 2 or 3 quart baking dish. Cover with foil tightly and bake .
- Remove from oven. Stir in the peas, zucchini, Parmesan, butter, and salt until well combined.
- Cover tightly for 5-10 minutes before serving.
TIP: Scroll down to the bottom of this post for the full information.
Yes! You can also make it ahead of time and warm it right before dinner, so it’s a stress-free entree option. And it means that the leftovers are good to eat for a few days after if you have some extra.
Do I have to use instant rice?
I have done this recipe with regular long grain rice, though readers were having issues with it cooking through completely. So for best results, instant brown rice works best.
Tips for Making the Best Baked Risotto
- Be sure to cover the rice during cooking.
- Use vegetable broth to make this vegetarian.
- When you remove the pan from the oven at the end of cooking, there may be a little liquid left. This is okay! It will continue to absorb the liquid a bit as it sits.
- Use a broth that you like the flavor of and season to taste with salt if needed.
- You may also like my Butternut Squash Risotto.
I’d love to hear what you think of this recipe if you make it, so please share below in the comments!
Baked Brown Rice Risotto with Peas and Zucchini
- 2 cups instant brown rice
- 3 cups reduced-sodium chicken stock
- 2 cups frozen peas
- 1 medium zucchini, finely diced (about 2 cups)
- 3/4 cup grated or shredded Parmesan cheese
- 4 tablespoons unsalted butter cubed
- 1/2-1 teaspoons salt
- Preheat the oven to 375 degrees F. Add the rice and chicken stock to a 2 or 3 quart baking dish. Cover with foil tightly and bake for 30 minutes.
- Remove from oven. (There may be a little liquid in the pan and there may be a few bits of rice that aren't yet 100% super soft yet. It's okay as it will keep cooking in Step 3!)
- Stir in the peas, zucchini, Parmesan, butter, and salt until well combined. Cover with the foil and bake for 5-10 minutes or until the peas are warmed through and the zucchini is just soft.
- Serve warm.
- Store any leftovers in an airtight container in the fridge for up to 3 days. Warm to serve.
- Vegetarian: Use vegetable stock to make the dish vegetarian.
- Stir in 1 teaspoon fresh thyme leaves before serving for more flavor.
- Try diced asparagus in place of the zucchini.