Name: Baked Risotto with Lemon, Peas, and Parmesan Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 ¼ cups arborio rice; 32 oz. chicken or vegetable stock (warmed); 1 shallot (diced); 2 garlic cloves (minced); 4 tbsp butter (divided); Juice from 1 lemon; ½ cup parmesan cheese (freshly grated); 1 ½ cup frozen peas (thawed); ½ tsp salt; Black pepper (to taste)

Jump to Recipe·4 from 2 reviews

There is nothing quite like the comforting hug of a creamy risotto, and this Baked Risotto with Lemon, Peas, and Parmesan Recipe takes that joy to a whole new level. By baking the risotto, you get a beautifully tender texture without the constant stirring that traditional risotto demands. Bright lemon juice lifts the dish with a fresh zing, peas add a lovely pop of sweet green, and Parmesan cheese melts into every grain, creating a dish that’s both simple and bursting with flavor. Whether you’re looking for an impressive dinner or cozy comfort food, this effortless baked risotto will quickly become a go-to favorite.

Ingredients You’ll Need

The image shows various ingredients arranged neatly on a white marbled surface. In the center, there is a beige bowl filled with white rice. Surrounding it, clockwise from the top left, are small white bowls containing diced white onions, chunks of pale yellow butter on a white plate, a beige rolling pin, two small dark brown shakers, a glass measuring cup with amber-colored liquid, a bright yellow lemon, and a wooden lemon squeezer. There is also a small white bowl filled with bright green peas and another small white bowl with minced garlic. The colors are soft and natural, giving a fresh and clean look to the ingredients. photo taken with an iphone --ar 4:5 --v 7

Keep it simple and fresh for this recipe because every ingredient plays a starring role in shaping the flavor, creaminess, and delightful color of the risotto. From the nutty Parmesan to the bright lemon juice, each one is essential and easy to find.

1 ¼ cups arborio rice: The key to creamy risotto, this short-grain rice absorbs flavors beautifully while releasing starch for that luscious texture.
32 oz. chicken or vegetable stock (warmed): Warm broth slowly cooks the rice and infuses richness, acting as the flavor backbone.
1 shallot (diced): Adds gentle sweetness and subtle depth without overpowering the dish.
2 garlic cloves (minced): Infuses a mild punch of savory aroma that complements the fresh ingredients.
4 tbsp butter (divided): Creates buttery silkiness and finishes the dish with a silky smooth mouthfeel.
Juice from 1 lemon: This fresh citrus element brightens the risotto, balancing richness with a zesty twist.
½ cup Parmesan cheese (freshly grated): Adds a salty, nutty depth that melts wonderfully into the creamy rice.
1 ½ cup frozen peas (thawed): They bring pops of natural sweetness and vibrant green color.
½ tsp salt: Enhances all the natural flavors without being overpowering.
Black pepper (to taste): Adds a gentle heat and seasoning to finish the dish perfectly.

How to Make Baked Risotto with Lemon, Peas, and Parmesan Recipe

Step 1: Preheat and Prepare the Broth

Start by heating your oven to 350°F and gently warming the broth in a pot on medium heat until it’s hot but not boiling. This warming step allows the rice to absorb the liquid evenly during baking, which means a more consistent creamy texture. Once warmed, remove it from the heat and set aside.

Step 2: Combine Rice and Aromatics

In a large, oven-safe pot or shallow Dutch oven, add the arborio rice along with the diced shallot, minced garlic, and three tablespoons of butter. Pour the warm broth over and gently stir everything to combine, ensuring the rice and aromatics are well mixed and ready for the magic of the oven.

Step 3: Bake the Risotto

Cover the pot with a lid, then place it carefully into the preheated oven. Let the risotto bake undisturbed for 30 minutes. This hands-off cooking process allows the rice to soak up the broth gradually, releasing starch for a creamy finish without the fuss of stirring constantly.

Step 4: Finish with Lemon, Peas, and Parmesan

Remove the pot from the oven and add the fresh lemon juice, Parmesan cheese, thawed peas, and salt. Stir gently to combine, letting the cheese melt and the flavors come together beautifully. The lemon adds a sunny brightness, peas contribute sweet bursts of freshness, and Parmesan folds everything into one luscious dish.

Step 5: Add Final Touches and Season

Finally, stir in the remaining tablespoon of butter along with additional lemon juice, salt, and black pepper as needed to adjust the flavors. This last step brings an extra silkiness and balance to your baked risotto. Serve it warm and enjoy each creamy, flavorful bite!

How to Serve Baked Risotto with Lemon, Peas, and Parmesan Recipe

A large white pot with dark green handles filled with creamy risotto mixed with bright green peas evenly spread throughout. On the right side inside the pot are two small lemon wedges resting on top of the rice. A wooden spoon is scooping some of the risotto near the lemon wedges. In the background on the left side, there is a small white plate holding additional lemon wedges on a white marbled surface. The rice has a soft, slightly shiny texture, and the peas add a pop of green color that contrasts with the creamy white base. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your baked risotto plate, consider garnishing with fresh herb sprigs like parsley or basil for a splash of green and herbal brightness. A light drizzle of good-quality extra virgin olive oil or a sprinkle of additional grated Parmesan right before serving can add some extra depth and shine.

Side Dishes

This risotto pairs beautifully with a range of dishes. A simple green salad with a vinaigrette can refresh the palate, while roasted vegetables complement the creamy texture perfectly. For a heartier meal, grilled chicken or pan-seared fish can turn this vegetarian risotto into a complete dinner.

Creative Ways to Present

For a fun party presentation, serve the risotto in individual ramekins or hollowed-out lemon halves for that wow factor. You can also press the risotto into a baking dish and cool it to slice into elegant squares—pan-fried quickly for crispy edges—to impress guests with a textural twist.

Make Ahead and Storage

Storing Leftovers

You can easily store leftover baked risotto in an airtight container in the refrigerator for up to 3 days. Because of its creamy texture, it’s best enjoyed reheated gently rather than left out.

Freezing

While risotto is best fresh, if you want to freeze it, let it cool completely, then transfer to a freezer-safe container. It can be frozen for up to 1 month. Keep in mind the texture might change slightly, becoming a bit drier upon thawing.

Reheating

To reheat leftover baked risotto, place it in a saucepan over low heat with a splash of stock or water to loosen the creaminess. Stir frequently until warmed through. Alternatively, microwave it in short intervals, stirring in between, until piping hot and creamy again.

FAQs

Can I use vegetable stock instead of chicken stock?

Absolutely! Vegetable stock is a perfect substitute and works just as well to infuse the risotto with rich flavor, making this dish great for vegetarians.

Do I need to stir the risotto while it bakes?

One of the best things about this baked risotto recipe is that it requires no stirring while baking. The gentle oven heat allows the rice to cook evenly, freeing you up for other tasks.

Can I substitute frozen peas with fresh peas?

Yes, fresh peas would be lovely and add a nice pop of texture. Just blanch them briefly before adding to ensure they stay tender and vibrant.

Is this recipe gluten-free?

This baked risotto recipe is naturally gluten-free as it uses arborio rice and fresh ingredients. Just double-check your stock to be sure it doesn’t contain any gluten additives.

How do I make this recipe vegan?

To make it vegan, swap the butter for a plant-based alternative and choose a vegan Parmesan substitute or nutritional yeast for that cheesy depth. Use vegetable stock to keep the flavors vibrant and rich.

Final Thoughts

If you’re craving a comforting, flavorful meal that’s easy to make and impressively delicious, give this Baked Risotto with Lemon, Peas, and Parmesan Recipe a try. It strikes the perfect balance of creamy, tangy, and fresh, all without the fuss of traditional risotto cooking. Trust me, once you taste this, it will quickly become a new favorite to make again and again.

Baked Risotto with Lemon, Peas, and Parmesan Recipe

Ingredients You’ll Need