Baked Lemon Pea Risotto with Parmesan Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
