Baked Lemon Pea Risotto with Parmesan Recipe
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.
- 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
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
- 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.
- 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.
- Bake the Risotto: Transfer the covered Dutch oven to the preheated oven and bake until the rice is tender, approximately 20 minutes.
- 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.
- 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
