Good morning! I’m feeling a little blinky after the three-day weekend, how about you? Like, today feels like Monday but it’s really Tuesday. Blink. Why is my to-do list so long? Blink. Blink. Need more coffee.
Blink. This risotto has been on my list since I figured out how to make baked brown rice risotto last fall. Risotto made with brown rice takes almost twice as long to cook (fact), but my method of baking it in a Dutch oven and stirring it for just a few minutes at the end seriously cuts down on effort. For this springtime take on risotto, I kept it simple and steamed the peas in the pot during the last ten minutes of baking. I opted to roast the asparagus while the pot is in the oven, since roasted asparagus tastes best. It all comes together painlessly and leaves plenty of time to clean up and sip some leftover white wine while the risotto bakes in the oven. Let me know how you like it!
Le Creuset 3 1/2-Quart Cast Iron French Oven Microplane Zester ▸ For more of my favorite cooking tools, shop my kitchen essentials!
If you don’t have a Dutch oven: Use a large saucepan instead, then carefully pour the boiling broth and rice mixture into a casserole dish. If the casserole dish has an oven-safe lid, use that; if not, cover it tightly with foil. Bake as directed.
