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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


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


  • 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
  • 12 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


  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!
  • Prep Time: 15
  • Cook Time: 50
  • Category: Main Dishes
  • Method: Baked
  • Cuisine: Italian

Keywords: Comfort Food, Kitchen Hacks, Easy

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