Baked Lemon Pea Risotto with Parmesan Recipe

Introduction

Baked Risotto with Lemon, Peas & Parmesan is a comforting and flavorful twist on a classic Italian dish. This easy oven-baked version simplifies the traditional stirring method, resulting in creamy risotto with bright citrus notes and fresh peas. It’s perfect for a cozy weeknight meal or an impressive side dish.

Ingredients

• 4 tablespoons 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 teaspoons kosher salt
• 1/2 cup grated Parmesan (2 oz.), plus more for serving
• 1 cup frozen peas, thawed
• 1/2 teaspoon freshly ground black pepper
• Chopped fresh parsley, for garnish

Instructions

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

Tips & Variations

• Use vegetable broth to make this dish vegetarian-friendly.
• Add cooked chicken or shrimp for added protein.
• Swap peas for asparagus or green beans for a seasonal twist.
• For extra creaminess, stir in a splash of heavy cream before serving.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or water to restore creaminess, stirring occasionally. Avoid microwave reheating which can dry it out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of arborio rice?

Arborio rice is preferred for risotto because of its high starch content, which creates the creamy texture. Using regular rice will not yield the same creamy result.

Is it necessary to use a Dutch oven for this recipe?

A Dutch oven is ideal because it can go from stovetop to oven and distributes heat evenly. If you don’t have one, use an oven-safe pot with a tight-fitting lid.

Baked Lemon Pea Risotto with Parmesan Recipe

Print Recipe

★★★★★

4.7 from 77 reviews

This Baked Risotto with Lemon, Peas & Parmesan is a delightful and creamy one-pot dish featuring tender arborio rice baked to perfection with fragrant lemon zest, sweet peas, and savory Parmesan cheese. It simplifies traditional risotto by leveraging the oven for even cooking and minimal stirring, resulting in a rich and comforting meal perfect for any occasion.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Risotto Base

• 4 tbsp butter, divided
• 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, divided

Finishing Ingredients

• 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

Instructions

1. Preheat oven and melt butter: Preheat your oven to 375°F. In a Dutch oven over medium-high heat, melt 2 tablespoons of butter to prepare the base for your risotto.
2. Sauté aromatics and add rice: Use a Y-peeler to remove two 1-inch thick strips of zest from the lemon. Add the finely chopped onion and lemon zest to the melted butter and cook, stirring frequently, until the onion softens, about 5 minutes. Next, add the garlic and cook until fragrant, approximately 1 minute. Stir in the arborio rice, broth, and 1 teaspoon of kosher salt. Bring the mixture to a simmer, cover the Dutch oven with a lid, and transfer it to the preheated oven.
3. Bake until tender: Bake the risotto in the oven until the rice is tender and most of the liquid is absorbed, about 20 minutes. Carefully remove the lid to avoid steam burns.
4. Finish risotto with cheese, peas, and seasoning: Stir in the Parmesan cheese, thawed peas, black pepper, the remaining 2 tablespoons of butter, and 1/2 teaspoon of salt. Stir continuously until the butter has melted and the peas are warmed through. Cut the lemon in half and squeeze the juice of one half into the risotto, stirring well to combine.
5. Serve: Remove the lemon zest strips from the risotto. Serve immediately, topped with extra Parmesan cheese and freshly chopped parsley for garnish.

Notes

• Use either chicken or vegetable broth based on your preference or dietary needs.
• Keep an eye on the risotto towards the end of baking to prevent it from drying out; add a splash more broth if needed.
• For a vegetarian version, use vegetable broth and ensure Parmesan cheese is vegetarian-friendly.
• Fresh peas can be used in place of frozen if in season.
• For extra creaminess, consider stirring in a splash of cream or an additional pat of butter before serving.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a little broth or water to loosen the consistency.

Keywords: baked risotto, lemon risotto, peas, parmesan, one-pot meals, Italian cuisine, easy risotto, oven-baked risotto