Baked Lemon Parmesan Risotto with Peas Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Bake the Risotto: Cover the Dutch oven and transfer it to the preheated oven. Bake until the rice is tender, approximately 20 minutes.
- 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.
- 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
