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baked brown rice risotto with asparagus

Baked Brown Rice Risotto with Asparagus

A healthy brown rice risotto that does not require any stirring! Flavored with shallots, garlic, parmesan, thyme, and asparagus.
Course Main Course, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 as a side
Calories 511kcal


  • 3 tablespoon olive oil divided
  • 2 shallots peeled, trimmed, and diced
  • 3 cloves garlic minced or pressed
  • 4 cups vegetable broth
  • 1.5 cups short grain brown rice dry
  • 1 bunch asparagus trimmed and sliced into 1" pieces
  • 1 cup parmesan freshly grated
  • 1 tablespoon fresh thyme
  • Lemon juice or zest to taste


  • Preheat the oven to 375 degrees F. Grease a casserole dish (with a lid) or 9x13 baking dish and set aside.
  • In a saucepan, heat 2 tablespoon of the olive oil over medium heat. Add the shallots and garlic and cook for a few minutes, or until the shallots are slightly tender. Add the veggie broth, increase the heat, and bring to a boil.
  • Fill the casserole dish with the dry rice and shake the dish with your hands to spread it out evenly. Carefully remove the saucepan from the stove and pour the broth mixture over the rice. Cover the casserole dish with its lid, or use aluminum foil to cover it tightly if you do not have a lid. Bake in the oven for 60 minutes.
  • Fifteen minutes before the dish is finished baking, heat the last tablespoon of olive oil in a skillet over medium heat. Trim and slice the asparagus into 1" pieces and add them to the skillet. Cook for a few minutes or until the asparagus gets slightly tender (it will cook more once you add it to the hot risotto). Grate the cheese and prepare the thyme.
  • Remove the casserole dish from the oven when it's ready and uncover it. The liquid should be almost entirely absorbed and the rice should be tender. Add the asparagus, grated cheese, and thyme. Stir vigorously for a few minutes or until the cheese is completely incorporated and the dish is creamy. If the dish looks dry, you can feel free to add a splash of broth, water, or white wine.
  • Serve warm with a squeeze of lemon juice or some fresh lemon zest. Enjoy!


Store in a glass container in the fridge for up to five days. Reheat on high in the microwave for 1-2 minutes or in a saucepan on low-medium heat for a few minutes.
Please note: this will likely NOT work with longer grain brown rice. Short grain brown rice is a necessary ingredient.


Serving: 1serving | Calories: 511kcal | Carbohydrates: 69g | Protein: 18g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 738mg | Potassium: 513mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1629IU | Vitamin C: 11mg | Calcium: 364mg | Iron: 4mg