Simple springtime risotto featuring English peas, asparagus, lemon and parsley! This risotto is baked in the oven and requires minimal stirring. The recipe is designed for brown arborio/short grain brown rice so any grain substitutions will affect baking time. (White arborio rice will only need to be baked for 40 to 45 minutes.) Look for brown arborio/short-grain brown rice at well-stocked grocery stores or health food stores. Skip the wine if you don’t drink, but it adds a lovely depth of flavor. Recipe yields 4 to 6 servings.
Recipe adapted from my mushroom risotto and cauliflower risotto.
MAKE IT VEGAN: The starch in the short-grain rice is responsible for most of the risotto’s creaminess, so you can skip the Parmesan and add a vegan butter substitute or some extra olive oil, to taste, in place of the butter. You might want to add nutritional yeast, to taste, for some cheesy flavor.
STORAGE SUGGESTIONS: This risotto keeps well in the refrigerator, covered, for a few days.
CHANGE IT UP: Feel free to skip either the peas or the asparagus for a more simple (but still plenty green) risotto.
IF YOU MUST USE WHITE ARBORIO RICE: Bake it for 40 to 45 minutes, until tender to the bite, and proceed as directed.
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.