Baked Lemon Parmesan Risotto with Peas Recipe

Introduction

This baked risotto with lemon, peas, and Parmesan is a simple yet flavorful dish that combines creamy textures with bright citrus notes. It’s perfect for home cooks looking for an easy way to enjoy classic risotto without constant stirring.

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

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Try adding cooked shrimp or chicken for extra protein.
• Substitute fresh peas when in season for a sweeter flavor.
• Use fresh lemon juice sparingly to avoid overpowering the dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or water to restore creamy texture.

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 due to its high starch content, which creates the creamy texture. Other short-grain rice types may work but could affect the final creaminess.

Do I need a Dutch oven to make this recipe?

A Dutch oven is ideal because it can go from stovetop to oven, but any oven-safe pot with a lid will work well.