Baked Risotto with Lemon, Peas & Parmesan Recipe

Introduction

This baked risotto with lemon, peas, and Parmesan is a comforting twist on a classic Italian favorite. It’s creamy, flavorful, and easy to prepare in one pot, making it perfect for a weeknight dinner or a special occasion.

Ingredients

• 4 tbsp. butter
• 1 lemon
• 1 yellow onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 c. arborio rice
• 3 1/2 c. chicken or vegetable broth
• 1 1/2 tsp. kosher salt
• 1/2 c. grated Parmesan (2 oz.), plus more for serving
• 1 c. frozen peas, thawed
• 1/2 tsp. freshly ground black pepper
• Chopped fresh parsley, for garnish

Instructions

1. Step 1: Preheat your oven to 375°F. In a Dutch oven over medium-high heat, melt 2 tablespoons of butter.
2. Step 2: Using a Y-peeler, remove two 1-inch thick strips of zest from the lemon. Add the chopped onion and lemon zest to the melted butter and cook, stirring often, until the onion softens, about 5 minutes.
3. Step 3: Add the chopped garlic and cook, stirring, until fragrant, about 1 minute.
4. Step 4: Stir in the arborio rice, broth, and 1 teaspoon of salt. Bring the mixture to a simmer, then cover and transfer the Dutch oven to the preheated oven.
5. Step 5: Bake until the rice is tender, about 20 minutes. Carefully remove the lid.
6. Step 6: Stir in the grated Parmesan, thawed peas, black pepper, the remaining 2 tablespoons of butter, and ½ teaspoon salt. Stir until the butter melts and the peas are warmed through.
7. Step 7: Cut the lemon in half and squeeze half of the juice into the risotto. Stir to combine, then remove the lemon zest strips.
8. Step 8: Serve hot, topped with extra Parmesan and chopped fresh parsley for garnish.

Tips & Variations

• For a creamier risotto, stir in a splash of heavy cream or extra Parmesan before serving.
• Swap peas for asparagus tips or spinach for a seasonal twist.
• Use vegetable broth to keep the dish vegetarian.
• If you don’t have a Dutch oven, use an oven-safe pot with a tight-fitting lid.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to restore creaminess. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this risotto without a Dutch oven?

Yes, you can use any oven-safe pot with a lid to bake the risotto, as long as it can go from stovetop to oven safely.

Can I prepare this dish vegan?

To make it vegan, substitute the butter with a plant-based alternative, use vegetable broth, and replace Parmesan with a vegan cheese or nutritional yeast.

Baked Risotto with Lemon, Peas & Parmesan Recipe

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★★★★★

4.7 from 73 reviews

• Author: Mariam
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This creamy Baked Risotto with Lemon, Peas, and Parmesan is an easy, hands-off twist on classic stovetop risotto. The arborio rice is cooked in broth along with aromatic lemon zest, onion, and garlic, then baked to tender perfection before being mixed with Parmesan cheese, sweet peas, and butter for a rich and comforting meal garnished with fresh parsley.

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Ingredients

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Main Ingredients

• 4 tbsp. butter
• 1 lemon
• 1 yellow onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 cup arborio rice
• 3 1/2 cups chicken or vegetable broth
• 1 1/2 tsp. kosher salt
• 1/2 cup grated Parmesan (2 oz.), plus more for serving
• 1 cup frozen peas, thawed
• 1/2 tsp. freshly ground black pepper
• Chopped fresh parsley, for garnish

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Instructions

1. Preheat and Prepare Butter: Preheat your oven to 375°F (190°C). Melt 2 tablespoons of butter in a Dutch oven over medium-high heat to start building the base flavors.
2. Sauté Aromatics: Using a Y-peeler, peel two 1-inch-thick strips of lemon zest. Add the finely chopped onion and lemon zest to the melted butter and cook, stirring often, until the onion softens, about 5 minutes. Add the garlic and stir for about 1 minute until fragrant.
3. Add Rice and Broth: Stir in the arborio rice to coat it in the aromatic butter mixture. Pour in the chicken or vegetable broth and add 1 teaspoon kosher salt. Bring the mixture to a simmer on the stovetop, then cover with the Dutch oven lid.
4. Bake Risotto: Transfer the covered Dutch oven to the preheated oven and bake for 20 minutes, or until the rice is tender and has absorbed most of the liquid.
5. Finish and Season: Carefully remove the lid and stir in the grated Parmesan, thawed peas, freshly ground black pepper, the remaining 2 tablespoons of butter, and the remaining ½ teaspoon of salt. Stir until the butter melts and peas are heated through. Squeeze the juice of half the lemon into the risotto and mix well. Remove the lemon zest strips.
6. Serve: Spoon the risotto onto plates or into bowls. Garnish with additional Parmesan cheese and chopped fresh parsley before serving for a fresh, vibrant finish.

Notes

• Use a heavy oven-safe pot like a Dutch oven to easily transfer from stovetop to oven.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• Make sure to thaw peas before adding them to ensure even warming.
• If you want a more lemony flavor, add extra lemon juice or zest to taste.
• Stir gently when finishing the dish to keep the peas whole and risotto creamy.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Keywords: Baked risotto, lemon risotto, pea risotto, easy risotto recipe, Parmesan risotto, baked Italian rice dish