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I am so excited about this recipe! First of all it is delish, and I was pretty excited to find that it is just as delicious and decadent with brown rice…BUT as a close second, I have found a way to simplify the steps- and you guys know how much I love to be able to cut back on time without sacrificing taste. Mission accomplished.

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I love a nice creamy risotto, but all that standing at the stove and stirring! Not gonna lie, it has redirected me to another dish more than once. I was reminded of my love of risotto when I was in Hawaii over the holidays. On one of our last nights there, our parents took on babysitting duty with Miss Mila (my sister’s daughter for those of you who are new to the blog!) and sent my sister and I out with our husbands for a nice dinner at an amazing restaurant called Kalapawai Market (highly recommend checking it out if you are ever in Kailua on Oahu). Anyways, I had this amazing seared Ahi over lemongrass risotto. I was seriously that annoying person saying Mmmm. Mmmmm! At every bite. Don’t judge me.

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I have partnered with Level Ground Trading to create this delicious and simple version.

I discovered Level Ground by accident when I was shopping for ingredients for these DIY Fruit Nut and Flower Laced Chocolate Bars. I wanted to find some interesting and good quality ingredients to add into them and came across their Tropical dried fruit. (Side note- you have to try it! The dried mango actually tastes like dried mango- not the sugar coated candy kind you often find). I was intrigued by their packaging reading “We shake the hands that farm the land”. Ever wonder what those Fair Trade premiums actually go towards? For Level Ground, they direct it to education, health care, agricultural training or whatever the needs are in the region they are buying from.

It truly is food you can feel good about.

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This dish combines what I consider to be the magic recipe for making eating well easier. Simplifying the recipe without sacrificing flavor.

Let me know what you think of the baked style risotto in the comments below!

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This dish is perfect with some sautéed prawns or scallops (see my easy method for the perfect scallops here). And keep your eyes peeled in the next couple of weeks… I am going to be sharing another perfect (and easy!) protein recipe to round this dish out and impress your next dinner guests!

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Easy Baked Brown Rice Lemongrass Risotto with Roasted Kale in a white round bowl. Ingredients include risotto, kale, shallot, garlic, short grain rice, lemongrass tea, Parmesan cheese.

Easy Baked Brown Rice Lemongrass Risotto with Roasted Kale

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  • Author: Lindsay Pleskot
  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 1 hour 5 minutes
  • Yield: 3-4 1x
  • Category: Main Dishes
  • Method: Baked
  • Cuisine: Italian
Print Recipe

Description

For a quick version of your favorite creamy risotto, try this baked method! Vegetarian.

Ingredients

Scale
  • 3 tbsp Level Ground Coconut Oil, divided
  • 1 shallot, minced
  • 3 cloves garlic, pressed or minced and divided
  • 4 cups of strong (I used 2 tsp tea per 250 ml water) prepared Level Ground Trading Lemongrass Tea, divided
  • 1 cup stock (I used chicken stock, could use vegetable as well)
  • 1½ cups short grain, Level Ground Trading Aromatic Rice
  • ½  cup Parmesan cheese, freshly grated
  • ½ cup dry white wine or stock
  • 1–2 tbsp unsalted butter
  • 1 tsp coarse salt
  • Freshly-cracked pepper, to taste
  • 1 large bunch of Dino kale, stems removed and cut into bit sized-pieces

Instructions

  1. Preheat the oven to 375°F with your oven rack in the middle position.
  2. Steep 4 cups of your strong tea and set aside.
  3. In a medium-sized Dutch oven (if you don’t have one you can do the stove top portion in a heavy-bottomed pan and then transfer to a lined baking dish for the cooking portion), heat 2 Tbsp of your coconut oil over medium high heat. Once heated, add shallot and cook until translucent, approx. 4-5 minutes. Add 2 cloves of your garlic. Cook another 2-3 minutes until the garlic becomes fragrant.
  4. Add the rice and allow it to brown a bit, building flavor. Cook for 3-4 minutes, stirring constantly to ensure it doesn’t burn.
  5. Add 3 cups of your tea and 1 cup of your stock. Cover and bring to a boil. Once it’s boiling, remove from heat, and place in the oven with the lid on. Bake until tender, approx. 50 minutes.
  6. Meanwhile, line a baking sheet with parchment paper. In a medium-sized bowl, toss kale with remaining oil (melt for a few seconds in the microwave so it coats the leaves evenly) add garlic and a pinch of salt and pepper. Toss to coat evenly and lay out on the baking sheet.
  7. During the last 20 minutes of cooking, add the kale to the oven.
  8. Once rice is cooked and kale is tender with a bit of brown crispy edges, remove both from the oven.
  9. Pour the remaining cup of tea, Parmesan, wine or stock, butter, salt, and a generous amount of pepper into the risotto mixture. Stir to combine well and let some of the liquids soak up, leaving you with a nice creamy mixture. 
  10. Top with Kale and enjoy as a side dish or serve with fish, chicken or poached eggs to complete the meal!

Enjoy!

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