Baked Lemon Pea Risotto with Parmesan Recipe

Introduction

This baked risotto with lemon, peas, and Parmesan is a comforting and flavorful twist on classic risotto. It’s easy to prepare in one pot and comes out creamy with bright citrus notes and fresh peas for a perfect spring or summer meal.

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. In a Dutch oven, melt 2 tablespoons of butter over medium-high heat.
2. Step 2: Using a Y-peeler, remove two 1-inch thick strips of zest from the lemon. Add the chopped onion and lemon zest to the melted butter and cook, stirring often, until softened, about 5 minutes.
3. Step 3: Add the garlic and cook, stirring, until fragrant, about 1 minute.
4. Step 4: Stir in the arborio rice, broth, and 1 teaspoon of kosher salt. Bring the mixture to a simmer, cover with a lid, then transfer the pot to the oven.
5. Step 5: Bake until the rice is tender, about 20 minutes.
6. Step 6: Carefully remove the lid and stir in the Parmesan, thawed peas, black pepper, remaining 2 tablespoons butter, and ½ teaspoon salt. Stir until the butter melts and the peas are warmed through.
7. Step 7: Cut the lemon in half and squeeze half of the lemon juice into the risotto. Stir to combine, then remove the lemon zest strips.
8. Step 8: Serve the risotto topped with additional Parmesan and chopped fresh parsley.

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Add a handful of fresh herbs like basil or thyme for extra flavor.
• If you prefer a richer risotto, stir in a splash of cream when adding the peas and Parmesan.
• Use fresh peas instead of frozen when in season for a sweeter taste.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to loosen the texture, stirring frequently until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this risotto without a Dutch oven?

Yes, any oven-safe pot with a tight-fitting lid will work for baking the risotto.

What if I don’t have arborio rice?

Arborio rice gives risotto its creamy texture, but you can substitute with other short-grain rice varieties like Carnaroli or Vialone Nano if available.

Baked Lemon Pea Risotto with Parmesan Recipe

Print Recipe

★★★★★

4.4 from 130 reviews

This creamy and comforting baked risotto features tender arborio rice infused with bright lemon zest, sweet peas, and savory Parmesan cheese. Made effortlessly in the oven, this recipe combines rich butter, aromatic onion and garlic, and flavorful broth for a perfectly balanced, elegant side or main dish.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Risotto Base

• 4 tbsp. butter, divided
• 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, divided
• 1/2 tsp. freshly ground black pepper

Add-ins and Garnish

• 1/2 cup grated Parmesan (2 oz.), plus extra for serving
• 1 cup frozen peas, thawed
• Chopped fresh parsley, for garnish

Instructions

1. Preheat Oven and Prepare Butter: Preheat your oven to 375°F. Melt 2 tablespoons of butter in a Dutch oven over medium-high heat to create a flavorful base for the risotto.
2. Sauté Aromatics and Add Rice: Using a Y-peeler, remove two 1-inch-thick strips of lemon zest. Add the finely chopped onion and lemon zest to the melted butter and cook, stirring often, until the onion softens, about 5 minutes. Add the chopped garlic and cook for about 1 minute until fragrant. Stir in the arborio rice, broth, and 1 teaspoon of salt. Bring the mixture to a simmer, then cover the Dutch oven.
3. Bake the Risotto: Transfer the covered Dutch oven to the preheated oven and bake until the rice is tender, approximately 20 minutes.
4. Finish Risotto: Carefully remove the lid and stir in the grated Parmesan, thawed peas, freshly ground black pepper, the remaining 2 tablespoons of butter, and 1/2 teaspoon salt. Stir well until the butter is melted and the peas are warmed through.
5. Add Lemon Juice and Serve: Cut the lemon in half and squeeze half of the juice into the risotto, stirring to combine. Remove the lemon zest strips. Serve warm, topped with extra Parmesan cheese and chopped fresh parsley for garnish.

Notes

• You can substitute vegetable broth for a vegetarian version.
• For added texture and flavor, consider topping with toasted pine nuts or breadcrumbs.
• This risotto can be made gluten-free by ensuring your broth is gluten-free.
• Leftovers can be refrigerated for up to 3 days and gently reheated with a splash of broth.
• Adjust salt to taste depending on your broth’s saltiness.

Keywords: baked risotto, lemon risotto, pea risotto, Parmesan rice, easy risotto recipe, oven-baked risotto