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Baked Risotto with Lemon, Peas, and Parmesan Recipe

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4 from 2 reviews

  • Author: Molly
  • Total Time: 35 minutes
  • Yield: 6 servings

Description

This baked risotto recipe offers a simple and hands-off approach to achieving creamy, flavorful risotto without the constant stirring. By baking arborio rice with warm broth, garlic, shallots, and butter in the oven, you get perfectly cooked rice with a rich taste, finished with fresh lemon juice, parmesan cheese, and sweet peas for added texture and brightness.

Ingredients

Main 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)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the risotto.
  2. Warm Broth: Pour the broth into a pot and heat it over medium heat until warm but not boiling, then remove from heat to maintain warmth.
  3. Combine Ingredients: In a large, oven-safe pot such as a shallow Dutch oven, add arborio rice, warmed broth, diced shallot, minced garlic, and 3 tablespoons of butter. Gently stir to evenly distribute the ingredients.
  4. Bake: Place a lid on the pot to keep the moisture in, then put it in the preheated oven and bake for 30 minutes, allowing the rice to absorb the liquid and cook evenly.
  5. Add Finishing Ingredients: After baking, remove the pot from the oven. Stir in fresh lemon juice, grated parmesan cheese, thawed peas, and salt to combine the flavors well.
  6. Final Touches: Stir in the remaining tablespoon of butter for added creaminess. Adjust seasoning with extra lemon juice, salt, and black pepper to taste. Serve warm and enjoy your easy, creamy baked risotto.

Notes

  • Use either chicken or vegetable stock depending on your preference or dietary requirements.
  • Ensure the broth is warm, not boiling, to help the rice cook evenly during baking.
  • This method significantly reduces active cooking time and the need for stirring compared to traditional stovetop risotto.
  • Freshly grated parmesan cheese enhances flavor and texture; pre-grated cheese may affect creaminess.
  • You can substitute peas with other frozen vegetables such as asparagus or mushrooms for variety.
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipeglimpse.com/baked-risotto-with-lemon-peas-and-parmesan-recipe/