Print
baked brown rice risotto bowls

Baked Brown Rice Risotto with Peas and Zucchini

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: Serves 6-8 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Italian

Description

We like this as a vegetarian main dish or as a side for a meat main. You can also double it and use a larger pan to feed a crowd.  Adapted from Ina Garten


Ingredients

  • 1 1/2 cups long grain brown rice
  • 1 quart 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 butter, cubed
  • 1/21 teaspoons salt

Instructions

  1. 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.
  2. Remove foil and bake for an additional 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!)
  3. Stir in the peas, zucchini, Parmesan, butter, and salt until well combined. Cover tightly for 5-10 minutes before serving.

Notes

Variations:
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.

yummy family food
Send this to a friend