Baked Brown Rice Risotto with Peas and Zucchini
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.
Updated in Sept 2020 to use instant brown rice to ensure the rice cooks through.
Calories 288 kcal
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.
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.
Calories: 288 kcal | Carbohydrates: 33 g | Protein: 12 g | Fat: 12 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 29 mg | Sodium: 438 mg | Potassium: 326 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 766 IU | Vitamin C: 25 mg | Calcium: 179 mg | Iron: 3 mg