Baked Risotto with Lemon, Peas & Parmesan
Ingredients
- 4 tbsp. butter
- 1 lemon
- 1 yellow onion
finely chopped
- 2 cloves garlic
finely chopped
- 1 c. arborio rice
- 3 1/2 c. chicken or vegetable broth
- 1 1/2 tsp. kosher salt
- 1/2 c. grated Parmesan
plus more for serving, 2 oz.
- 1 c. frozen peas
thawed
- 1/2 tsp. freshly ground black pepper
- Chopped fresh parsley
for garnish
Directions
- 1
Preheat oven to 375°F. Melt 2 tablespoons butter in a Dutch oven over medium-high heat.
- 2
Using a Y-peeler, remove two 1"-thick strips of zest from the lemon. Add onion and lemon zest to the butter and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in rice, broth, and 1 teaspoon salt. Bring to a simmer, cover, and transfer to the oven.
- 3
Bake until rice is tender, 20 minutes. Carefully remove the lid and stir in Parmesan, peas, pepper, remaining 2 tablespoons butter and ½ teaspoon salt, stirring until butter is melted and peas are warm. Cut the lemon in half and squeeze half of the juice into the risotto; stir to combine. Remove lemon zest and serve topped with more Parmesan and parsley.
Baked Risotto with Lemon, Peas & Parmesan
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Based on 5 ratings
Rating Breakdown
About this Recipe
Craving a truly satisfying and creamy risotto but dread the endless stirring? This Baked Risotto with Lemon, Peas & Parmesan is your culinary game-changer, delivering all the comforting flavors with none of the fuss. It's the perfect solution for anyone who loves risotto but not the constant attention it usually demands.
Why This Recipe Works
The genius of this recipe lies in its one-pot baked method. By transitioning from stovetop to oven, you eliminate the need for continuous stirring, allowing the arborio rice to gently absorb the flavorful broth and transform into a beautifully creamy consistency almost effortlessly. This hands-off approach ensures a perfectly cooked risotto every time, making it feel special without the usual stress.
Imagine a bowl of rich, velvety risotto, each grain of rice tender yet with a delightful bite. The bright, zesty notes of fresh lemon cut through the savory richness of the Parmesan, while sweet, tender peas add a welcome pop of color and freshness. A foundational blend of fragrant onion and garlic creates a warm, aromatic base, making this dish both elegant and incredibly comforting. It’s a delightful experience for your palate.
Customization & Variations
This recipe is wonderfully adaptable to your preferences. To make it entirely vegetarian, simply swap the chicken broth for vegetable broth, which is already listed as an option. You can also adjust the amount of grated Parmesan to your liking, or increase the quantity of fresh parsley for an extra vibrant garnish and herbaceous note.
Serving & Context
This baked risotto is ideal for a cozy weeknight dinner or as an impressive yet straightforward dish for entertaining. Serve it piping hot, garnished with extra grated Parmesan and a generous sprinkle of fresh, chopped parsley for a beautiful presentation.