Baked Brown Rice Risotto

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  • 1 1/2 cups brown rice
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2¬†1/2 cups chicken or vegetable stock
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup chopped parsley
  • 1/4 cup chopped basil
  • zest and juice of 1 lemon


Preheat the oven to 180 C
Put rice into a large rectangular baking dish (lasagne size).
Heat the oil in a frying pan, add onion and sauté until soft, add salt (omit salt if stock has salt added), stock and bring to the boil, then pour over rice. Cover with double layer of tin-foil and bake for 1 hour 10 minutes or so until the rice is tender.
Remove from the oven, uncover and fluff the rice with a fork, stir in the parmesan, parsley, basil, lemon juice, lemon zest and pepper. Cover the dish and stand for 5 minutes. Uncover and let the rice stand for 5 minutes longer before serving.

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