Baked Risotto With Lemon, Peas & Parmesan

If you’re craving a dish that feels both comforting and fresh, this Baked Risotto With Lemon, Peas & Parmesan is an absolute winner. It’s creamy, bursting with bright citrus notes, loaded with tender peas, and topped with nutty Parmesan cheese. The best part? It bakes in the oven so you get all the creaminess of traditional risotto without the constant stirring. This recipe is perfect for a cozy dinner or impressing friends with minimal effort and maximum flavor.

Why You’ll Love This Recipe

• Effortless Creaminess: Baked in the oven for hands-off cooking with perfectly creamy results.
• Bright and Fresh Flavors: The lemon adds a lively zing that balances the richness beautifully.
• Quick and Convenient: Uses pantry staples and a simple technique for a speedy meal.
• Vegetarian-Friendly: Loaded with peas and cheese, it’s hearty and satisfying without meat.
• Great for Any Season: Light citrus for spring or comforting creaminess for winter, this dish fits year-round.

Ingredients You’ll Need

The beauty of this Baked Risotto With Lemon, Peas & Parmesan lies in its simplicity. Each ingredient plays a special role, lending vibrant flavor, creamy texture, or fresh color that makes the dish shine on the plate.

• Arborio Rice: This starchy short-grain rice is essential for that classic velvety risotto texture.
• Vegetable Broth: Provides the savory liquid base, enriching the rice as it bakes.
• Fresh Lemon: Both zest and juice brighten the dish with a refreshing citrus note.
• Frozen Peas: They add a pop of sweetness and vibrant green throughout.
• Parmesan Cheese: Grated Parmesan melts into the risotto for a nutty, creamy finish.
• Onion and Garlic: Build a flavorful foundation that infuses the risotto with savory depth.
• Butter and Olive Oil: A perfect fat combo to sauté the aromatics and enrich the rice.
• White Wine (optional): Adds subtle acidity and complexity but can be replaced with broth if preferred.
• Salt and Pepper: Essential for seasoning and balancing all the flavors.

Variations for Baked Risotto With Lemon, Peas & Parmesan

This recipe is wonderfully flexible, allowing you to tailor it to your taste or dietary needs with just a few simple swaps or additions. Feel free to experiment as you get comfortable with the base recipe.

• Protein Boost: Stir in cooked chicken, shrimp, or crispy bacon for added heartiness.
• Dairy-Free Version: Use vegan Parmesan cheese alternatives and plant-based butter to make it dairy-free.
• Vegetable Medley: Add roasted asparagus, zucchini, or mushrooms for more texture and nutrition.
• Herb Twist: Fresh basil, thyme, or parsley sprinkled on top can add fragrant herbal notes.
• Spicy Kick: A pinch of red pepper flakes mixes in nicely if you crave a little heat.

How to Make Baked Risotto With Lemon, Peas & Parmesan

Step 1: Prepare the Aromatics

Start by heating a mix of butter and olive oil in a large oven-ready skillet or Dutch oven. Add finely chopped onion and minced garlic, sautéing gently until softened and fragrant, creating a rich flavor base for your risotto.

Step 2: Toast the Rice

Add the Arborio rice to the pan and stir to coat every grain in the buttery mixture. Toast the rice for a couple of minutes until it becomes slightly translucent at the edges, which helps unlock that creamy texture.

Step 3: Deglaze and Add Liquids

Pour in the optional white wine and let it reduce slightly, stirring constantly. Then, add the vegetable broth, fresh lemon zest, and a pinch of salt and pepper. Stir to combine before covering the skillet with a lid or foil.

Step 4: Bake the Risotto

Place the covered pan in a preheated oven at 375°F (190°C) and bake for about 30 minutes, until the rice is tender and has absorbed most of the liquid. About halfway through, give it a gentle stir to distribute heat evenly.

Step 5: Add Peas and Cheese

Remove the pan from the oven and gently fold in the frozen peas, lemon juice, and grated Parmesan cheese. The residual heat will warm the peas and melt the cheese, creating a luscious creamy risotto with fresh bursts of flavor.

Step 6: Final Seasoning and Serve

Taste and adjust seasoning with extra salt, pepper, or lemon juice if desired. Serve hot with extra Parmesan sprinkled on top for that perfect finishing touch.

Pro Tips for Making Baked Risotto With Lemon, Peas & Parmesan

• Use Quality Broth: A flavorful vegetable broth elevates the dish drastically, so choose a good-quality or homemade option.
• Don’t Skip the Toasting: Slightly toasting the rice before baking releases starches that make the risotto irresistibly creamy.
• Keep it Covered: Baking the risotto covered traps steam, allowing the rice to cook evenly and absorb flavors fully.
• Freeze Extra Cheese: Parmesan freezes beautifully if you want to stock up for future batches or garnishes.
• Stir Gently: Avoid vigorous stirring after baking to keep the creamy texture intact without breaking up the rice grains.

How to Serve Baked Risotto With Lemon, Peas & Parmesan

Garnishes

Add freshly grated Parmesan cheese or even a few lemon zest curls on top just before serving. A sprinkle of finely chopped fresh herbs like parsley or basil brightens the presentation and flavor.

Side Dishes

This baked risotto pairs beautifully with a crisp green salad or roasted vegetables to add some crunch and freshness. For a heartier meal, garlic bread or grilled chicken complements it perfectly.

Creative Ways to Present

Serve the risotto in individual ramekins baked straight in the oven for an elegant presentation or garnish with edible flowers for a springtime touch. Layer it in shallow bowls with microgreens for a bistro-style finish.

Make Ahead and Storage

Storing Leftovers

Store any extra baked risotto in an airtight container in the refrigerator for up to three days. Make sure to cool it fully before sealing to maintain texture and flavor.

Freezing

Although risotto is best fresh, you can freeze leftovers in portion-sized containers for up to one month. Thaw overnight in the fridge for easier reheating.

Reheating

Reheat gently on the stovetop over low heat with a splash of broth or water to restore creaminess. Avoid microwaving on high power to prevent drying out the dish.

FAQs

Can I use regular rice instead of Arborio for this baked risotto?

Arborio rice’s high starch content is key to creamy risotto, so while you can experiment with other short-grain rices, results may not be as creamy or authentic.

Is it possible to make this recipe vegan?

Absolutely! Substitute the Parmesan with vegan cheese alternatives and use plant-based butter or oil to keep it dairy-free and delicious.

Can I prepare the baked risotto without using the oven?

Yes, you can finish cooking the risotto traditionally on the stovetop by slowly adding broth and stirring until creamy, though the baked method is more hands-off.

How can I add more protein to this dish?

Stir in cooked chicken, tofu, shrimp, or crispy pancetta to add protein without compromising the creamy texture and bright flavors.

What’s the best time to add peas?

The frozen peas are best folded in after baking while the risotto is still hot, so they cook gently without becoming mushy.

Final Thoughts

There’s something so satisfying about a Baked Risotto With Lemon, Peas & Parmesan that combines ease and elegance effortlessly. Whether you’re feeding family or entertaining friends, this recipe delivers creamy, fresh, and comforting flavors every time. Give it a try, and you just might find your new favorite way to enjoy risotto!

Related Posts

• French Onion Pot Roast
• Creamy Sun-Dried Tomato Garlic Chicken
• Sheet Pan Honey Dijon Chicken with Veggies

Print