Baked Risotto with Lemon, Peas & Parmesan Recipe

Introduction

This baked risotto with lemon, peas, and Parmesan is an easy and flavorful twist on classic risotto. It’s creamy, bright, and perfect for a comforting weeknight meal without the need for constant stirring.

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

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 thick 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 is softened, about 5 minutes.
3. Step 3: Add the chopped garlic and cook, stirring, until fragrant, about 1 minute. 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.
4. Step 4: Bake until the rice is tender, about 20 minutes. Carefully remove the lid and stir in the Parmesan, thawed peas, black pepper, the remaining 2 tablespoons of butter, and ½ teaspoon of salt. Stir until the butter is melted and the peas are warmed through.
5. Step 5: Cut the lemon in half and squeeze the juice of half the lemon into the risotto. Stir to combine, then remove the lemon zest strips.
6. Step 6: Serve the risotto topped with additional Parmesan and chopped fresh parsley.

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• To add more depth, stir in a splash of white wine before adding the broth.
• Swap peas for asparagus tips or fresh spinach for a seasonal variation.
• If you prefer a creamier texture, stir in a tablespoon of mascarpone or cream at the end.

Storage

Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, adding a splash of broth or water to loosen the texture. Risotto is best enjoyed fresh for optimal creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of rice?

Arborio rice is best for risotto because of its high starch content which creates a creamy texture. Other short-grain rice varieties may work but won’t provide the same creaminess.

Is it necessary to bake the risotto covered?

Yes, covering the pot traps steam and allows the rice to cook evenly and absorb the liquid without drying out.

Baked Risotto with Lemon, Peas & Parmesan Recipe

Print Recipe

★★★★★

4.9 from 65 reviews

This creamy baked risotto with lemon, peas, and Parmesan is an easy, hands-off recipe that delivers classic risotto flavors without the constant stirring. Tender arborio rice is baked in broth with lemon zest and onion, then finished with fresh peas, Parmesan, and a touch of butter for a bright and comforting dish perfect for any occasion.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Instructions

1. Preheat and Prepare Butter: Preheat your oven to 375°F (190°C). In a Dutch oven over medium-high heat, melt 2 tablespoons of butter to prepare for sautéing the aromatics.
2. Sauté Aromatics: Using a Y-peeler, 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 often, until the onion softens, about 5 minutes. Then add garlic and cook for another minute until fragrant.
3. Add Rice and Broth: Stir in the arborio rice, chicken or vegetable broth, and 1 teaspoon of kosher salt. Bring the mixture to a simmer on the stovetop.
4. Bake the Risotto: Once simmering, cover the Dutch oven with its lid and transfer it to the preheated oven. Bake for 20 minutes, until the rice is tender and most of the liquid is absorbed.
5. Finish the Risotto: Carefully remove the pot from the oven and take off the lid. Stir in the grated Parmesan, thawed peas, freshly ground black pepper, the remaining 2 tablespoons of butter, and 1/2 teaspoon more salt. Stir until the butter melts and the peas are warmed through.
6. Add Lemon Juice and Serve: Cut the lemon in half and squeeze the juice of half the lemon into the risotto, then stir gently to combine. Remove the lemon zest strips. Serve the risotto immediately, topped with additional Parmesan cheese and chopped fresh parsley for garnish.

Notes

• The lemon zest adds bright citrus flavor that perfectly complements the creamy risotto.
• Use chicken broth for richer flavor or vegetable broth to keep it vegetarian-friendly.
• Make sure to thaw the frozen peas beforehand to heat through evenly when added to the risotto.
• If you prefer a looser risotto texture, add a splash of warm broth before serving.
• Leftovers can be refrigerated for up to 2 days and gently reheated with a bit of broth or water to restore creaminess.

Keywords: baked risotto, lemon risotto, parmesan, peas, easy risotto, vegetarian Italian recipe, one-pot meals