Baked Lemon Parmesan Risotto with Peas Recipe

Introduction

This baked risotto combines the bright flavors of lemon and fresh peas with the creamy richness of Parmesan cheese. It’s a simple, hands-off way to enjoy a classic risotto with minimal stirring and lots of flavor.

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 your 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. Cook, stirring often, until the onion softens, about 5 minutes.
3. Step 3: Add the chopped garlic and cook for about 1 minute until fragrant, stirring frequently.
4. Step 4: Stir in the arborio rice, broth, and 1 teaspoon of kosher salt. Bring the mixture to a simmer, then cover the Dutch oven with a lid and transfer it to the preheated oven.
5. Step 5: Bake until the rice is tender, about 20 minutes. Carefully remove the lid and stir in the grated Parmesan, thawed peas, black pepper, the remaining 2 tablespoons of butter, and ½ teaspoon of salt. Stir until the butter melts and the peas are warmed through.
6. Step 6: Cut the lemon in half and squeeze half of the juice into the risotto, stirring to combine. Remove the lemon zest strips.
7. Step 7: Serve the risotto topped with extra Parmesan and chopped fresh parsley for garnish.

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Add cooked shrimp or chicken for extra protein and a heartier meal.
• Swap frozen peas for fresh peas when in season for a sweeter flavor.
• If you prefer a creamier risotto, stir in a splash of cream or additional butter just before serving.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or water to restore creaminess, stirring occasionally until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Arborio rice is best for risotto because of its high starch content, which creates that creamy texture. Using other types of rice may result in a drier or less creamy dish.

Is it necessary to bake the risotto?

Baking is a convenient method to cook risotto with less stirring, but traditional stovetop cooking works just as well if you prefer to cook it that way.

Baked Lemon Parmesan Risotto with Peas Recipe

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4.8 from 769 reviews

This Baked Risotto with Lemon, Peas & Parmesan is a creamy, comforting dish that combines the tangy brightness of lemon zest and juice with sweet peas and savory Parmesan cheese. Made using an easy baking method in a Dutch oven, it simplifies traditional risotto preparation while delivering rich flavor and creamy texture.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Main 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, divided
• 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. Preheat and Melt Butter: Preheat your oven to 375°F (190°C). In a Dutch oven, melt 2 tablespoons of butter over medium-high heat to prepare for sautéing the aromatics.
2. Sauté Onion and Lemon Zest: Use a Y-peeler to remove two 1″-thick strips of zest from the lemon. Add the finely chopped onion and lemon zest to the melted butter in the Dutch oven. Cook, stirring frequently, until the onion softens, about 5 minutes.
3. Add Garlic and Rice: Stir in the chopped garlic and cook, stirring, until fragrant for about 1 minute. Then add the arborio rice, broth, and 1 teaspoon of kosher salt. Bring the mixture to a simmer.
4. Bake the Risotto: Cover the Dutch oven and transfer it to the preheated oven. Bake until the rice is tender, approximately 20 minutes.
5. Finish and Season: Carefully remove the lid and stir in the grated Parmesan, thawed peas, black pepper, the remaining 2 tablespoons of butter, and the remaining ½ teaspoon salt. Stir until the butter melts and the peas are warmed through.
6. Add Lemon Juice and Garnish: Cut the lemon in half and squeeze the juice of half the lemon into the risotto. Stir well to combine. Remove the lemon zest strips and serve the risotto topped with additional Parmesan and chopped fresh parsley.

Notes

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Make sure to thaw the peas before adding so they heat evenly.
• If you prefer a stronger lemon flavor, add an extra lemon zest strip during cooking.
• Use freshly grated Parmesan for the best flavor and melting texture.
• Covering the Dutch oven tightly during baking helps the rice cook evenly and absorb the broth properly.

Keywords: baked risotto, lemon risotto, Parmesan risotto, easy risotto recipe, baked Italian rice dish, lemon peas risotto