Prep Time5 minsCook Time30 minsTotal Time35 mins
How good is a risotto that you don’t have to stand and stir?! AWESOME, I hear you say. This is a little different to a regular risotto as we have swapped aborio for brown rice and the best part is you won’t even notice the difference! Serve this as a side dish for roast chicken or roast beef or it’s equally good with fish.
2 tbsp extra virgin olive oil
1 brown onion or leek (sliced)
2 tbsp fresh lemon thyme leaves (or regular thyme leaves are ok too)
sea salt and cracked black pepper
1 ½ cups brown rice
4 ½ cups (1.25 litres) vegetable or chicken stock
100 g baby spinach leaves
4 cups shredded kale leaves (stems removed) (120g)
1 lemon, rind finely grated and juice
¼ cup basil leaves, chopped
½ cup finely grated parmesan
2Heat a large, deep ovenproof frying pan or flameproof roasting pan over medium heat. Add the oil, onion, thyme leaves, salt and pepper and cook for 5 minutes. Or if using leek, cook until leek is golden and soft.
3Add the rice and stock and stir to combine. Cover with a tight-fitting lid or sheets of aluminium foil and bake in the oven for 20 minutes. Allow to stand covered for five minutes.
4Remove the lid and stir the spinach, kale, lemon rind and juice into the risotto. Continue stirring until risotto is creamy and the greens are tender. Stir through the basil and Parmesan and serve.
GF, LF, V.
Ingredients
How good is a risotto that you don’t have to stand and stir?! AWESOME, I hear you say. This is a little different to a regular risotto as we have swapped aborio for brown rice and the best part is you won’t even notice the difference! Serve this as a side dish for roast chicken or roast beef or it’s equally good with fish.
2 tbsp extra virgin olive oil
1 brown onion or leek (sliced)
2 tbsp fresh lemon thyme leaves (or regular thyme leaves are ok too)
sea salt and cracked black pepper
1 ½ cups brown rice
4 ½ cups (1.25 litres) vegetable or chicken stock
100 g baby spinach leaves
4 cups shredded kale leaves (stems removed) (120g)
1 lemon, rind finely grated and juice
¼ cup basil leaves, chopped
½ cup finely grated parmesan
Directions
2Heat a large, deep ovenproof frying pan or flameproof roasting pan over medium heat. Add the oil, onion, thyme leaves, salt and pepper and cook for 5 minutes. Or if using leek, cook until leek is golden and soft.
3Add the rice and stock and stir to combine. Cover with a tight-fitting lid or sheets of aluminium foil and bake in the oven for 20 minutes. Allow to stand covered for five minutes.
4Remove the lid and stir the spinach, kale, lemon rind and juice into the risotto. Continue stirring until risotto is creamy and the greens are tender. Stir through the basil and Parmesan and serve.
GF, LF, V.
