Description

Baked Risotto With Lemon, Peas & Parmesan is a creamy, comforting dish that perfectly balances zesty lemon, sweet peas, and rich Parmesan cheese. This easy baked risotto offers a hands-off cooking method that results in a luxuriously creamy texture with a golden top, ideal for cozy dinners or elegant gatherings.

Ingredients

Scale

Rice and Broth

1 ½ cups Arborio rice
4 cups warm vegetable broth

Aromatics and Flavorings

1 medium onion, finely chopped
2 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon
1 cup frozen or fresh peas

Dairy and Fats

3 tablespoons butter
1 cup freshly grated Parmesan cheese

Seasoning

Salt, to taste
Freshly ground black pepper, to taste

Instructions

Prepare the Aromatics: Finely chop the onion and garlic, then sauté them in butter over medium heat until translucent and fragrant, forming the flavor base for the risotto.
Toast the Rice: Add Arborio rice to the pan with the aromatics and toast lightly, stirring until the edges become slightly translucent to help release starch and develop nutty undertones.
Combine with Broth and Peas: Transfer the toasted rice and aromatics to a baking dish. Stir in the warm vegetable broth, peas, lemon zest, and lemon juice until well combined.
Bake Until Creamy: Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes, or until the rice is tender and has absorbed most of the liquid.
Finish with Parmesan and Butter: Remove from the oven and stir in freshly grated Parmesan cheese and a pat of butter. Season with salt and pepper to taste, and stir until creamy and well combined.

Notes

Use warm broth to ensure even cooking and creamy texture.
Monitor baking time to avoid drying out the risotto while ensuring tenderness.
Grate Parmesan fresh for best melting and flavor.
Add lemon juice gradually to balance brightness without overpowering the dish.
Let the risotto rest a few minutes after baking to thicken and meld flavors.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 600mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 11g
Cholesterol: 25mg

Keywords: baked risotto, lemon risotto, peas, parmesan, creamy risotto, vegetarian risotto