Ever since I discovered risotto can be baked (like this mushroom risotto), I see no reason to babysit it over the stove for 45 minutes.It’s not secret I have been loving brown rice recently, and after watching a food program making green pea risotto, I decided to adapt it my way, using brown rice and baking it instead.
The major change from using white short grain rice is that brown rice takes longer to cook, and hence needs a little more liquid as well.
What made it into the characteristic sticky consistency was the addition of cream and cheese towards the end. Next time inshAllah, for purely aesthetic reasons, I will be adding the peas in the last 15 minutes to preserve their bright green color.
1 1/2 cups frozen peas
2 cloves garlic
1/4 cup (50g) butter
1 cup brown rice
3 1/2 cups stock
1/2 tsp salt
ground fresh pepper
1/3 cup Parmesan cheese, grated
1/3 cup cream
Preheat oven to 350F.
Saute the garlic and the peas in the melted butter until cooked through and reduced.
Add the rice, saute, then add one cup of the stock, the salt, and the pepper.
Stir until the stock has been absorbed.
Transfer the rice to an oven-safe dish, and flatten the surface.
Pour the remaining two and a half cups of stock over the rice, and seal tightly with foil.
Bake for 30 minutes.
Remove from oven, uncover, and stir in the parmesan and cream.
Seal and bake again for 10-15 minutes.
To serve, you can sprinkle with some chopped parsley and more parmesan.