Love risotto but don’t have the patience or time to stand over the pot and stir continuously for 20 min? This easy, baked risotto recipe with grated Parmesan and peas is a hands-free version of the classic that yields a delicious weeknight meal.
It’s everything you love about the classic stovetop risotto: a creamy texture, cheesy flavors… and the only stirring involved happens when you add in grated Parmesan and greens peas!
You can serve it as the main dish with a side salad or next to your favorite entrees like pan-seared chicken or baked salmon. This baked risotto is an easy dinner idea the entire family will enjoy, and the oven does all the work.
What is Risotto
Risotto is an Italian rice dish that’s gradually cooked with broth until it becomes thick and creamy. Many recipes also include cheese, butter, and even white wine, but that’s an optional ingredient in this recipe and can be replaced with additional broth.
Is Baked Risotto Easy to Make?
This risotto is very simple to make because the oven does all the work. The rice and broth slowly cook in the oven until it reaches that al dente, creamy texture risotto is known for, almost like mac and cheese, but rice instead of pasta.
If you make risotto the traditional way, on the stove-top, it can take up to 45 minutes and lots of stirring. This is because the broth, or cooking liquid, is added in batches, just enough for the rice to soak it up before more liquid is added.
Is Risotto Healthy?
This risotto is a wholesome recipe because it’s made at home, and we have control over what goes into the rice. Compared to risotto made at a local restaurant, I can guarantee this recipe uses less butter and cheese, but that doesn’t mean it lacks any delicious flavors.
Ingredients for Parmesan & Peas Risotto
Here’s everything needed to make this Baked Parmesan & Peas Risotto:
- Arborio rice: it’s important to use Arborio in risotto. It has a high concentration of a particular starch that makes risotto thick and creamy.
- chicken broth or stock: either broth or stock will add more flavor and works with the starch to thicken the consistency.
- grated Parmesan: you can use any aged cheese but Parmesan is what I regularly have on hand.
- white wine: wine adds a delicious depth of flavor but it can be swapped for additional chicken broth.
- butter: makes everything taste better.
- salt & pepper: for good measure.
- frozen green peas: added in at the last minute and gives the dish a bright pop of color.
How to Make Simple Risotto in the Oven
This easy risotto recipe does require a small amount of stirring, but that’s at the very end. Otherwise, the oven does all the heavy lifting:
Here’s how to make creamy baked risotto:
- Get the oven hot
Preheat the oven to 350.
- Grab a Dutch-oven
Combine the rice and chicken stock inside an oven-safe pot, such as a Dutch oven. Cover with the lid and bake for 45 minutes until the liquid is absorbed and the rice is al dente.
- Once the rice is creamy
Remove the pot from the oven and place it on the stove over medium heat.
- Add the good stuff
To the rice, stir in the remaining broth, cheese, white wine (if using), butter, and seasonings. Stir continuously until the rice is thickened and ultra-creamy.
- Add the veggies
Stir in the green peas and remove from heat.
- Time to eat!
Grab a bowl, dish up some risotto, sprinkle with extra Parmesan, and enjoy!
You can also watch how this recipe is made step-by-step in the video below:
What to Serve with Parmesan & Peas Baked Risotto
This Parmesan and pea risotto can be a stand-alone meal or a delicious side to cooked meats like steak, fish, and seafood.
Here are some delicious recipes serve the risotto with:
- Roasted Chicken
- Honey Baked Chicken Drumsticks
- Honey Baked Salmon (instead of the zoodles)
- Caramelized Brussels Sprouts with Bacon
- Easy Roasted Fall Vegetables
You’ll find more simplified and delicious recipes like this easy oven risotto inside the MOMables Classic Dinner Meal Plan.
Each week features family-favorite recipes made with fresh ingredients, a done-for-you shopping list, and an organized meal-prep guide to keep the cooking simple.
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Can you Make Baked Risotto Ahead?
Baked Risotto is at it’s best when it’s made fresh, but you can cook this recipe ahead and reheat it throughout the week for a quick side dish or meal. Here’s how to make risotto ahead and reheat it with best results:
- Prepare the risotto in the oven until the liquid is absorbed and the rice is ‘al dente’.
- Remove the Dutch oven from the oven and allow the rice to cool down to room temperature before refrigerating for up to 3 days.
- When ready to eat, reheat the risotto on the stove-top using an additional ½ cup of liquid along with the broth or white wine.
- Cook until the rice is creamy.
- Stir in the butter, seasonings, cheese, and green peas.
Check out this post for more delicious, family-favorite meals that you can prep ahead and reheat for dinners and lunches throughout the week.Print
Baked Risotto with Peas and Parmesan
How to make an easy risotto with parmesan cheese and peas and how to get your picky eaters to eat it! Plus, it makes a terrific leftovers-for-lunch idea.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 4-6
- Category: Dinner
- Method: Stove-top
- Cuisine: American
- Diet: Gluten Free
- 1 ½ cups Arborio rice
- 5 cups chicken broth or stock, simmering hot
- 1 cup freshly grated Parmesan cheese, plus more for serving
- ½ cup dry white wine or additional chicken broth or stock
- 3 tablespoons unsalted butter, diced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen green peas, thawed
- Preheat the oven to 350F.
- Place Arborio rice and 4 cups of the chicken stock inside a 5-qt Dutch oven (cast iron pot). Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove pot from oven and place on cooktop.
- Add remaining chicken stock, Parmesan cheese, white wine, butter, salt, and pepper into the pot. Stir continuously to break down the start of the risotto for 2 to 3 minutes, until the rice has thickened and is creamy.
- Add the green peas and stir for about a minute or until the peas are heated through. Serve with additional Parmesan cheese, if desired.
- Serving Size: 1 ¼ cup
- Calories: 313
- Sugar: 2.1 g
- Sodium: 1434.3 mg
- Fat: 9.9 g
- Saturated Fat: 5.9 g
- Trans Fat: 0 g
- Carbohydrates: 41.1 g
- Fiber: 1.1 g
- Protein: 10.7 g
- Cholesterol: 29 mg
Jodi @ Create Kids Club
I keep it simple. Side dishes are vegetables. My favorite way to get kids eating vegetable side dishes is to roast the veggies. This brings out a different flavor in vegetable, and I have yet to find a roasted veggie that my kiddos won’t eat- and that’s saying something!
I usually roast them on a cookie sheet to accompany fish or meat!
Veggies and rice or veggies and pasta.
I make a large salad with all the fixins, I have bacon bits, cheese and croutons to add to the salad and my family loves this. I do to because they are getting lots of fresh vegetables this way
Oven-roasting with a hit of aged balsamic at the end usually does the trick!
I love baking coliflower brushed with olive oil, pepper, and garlic. It’s always a favorite side dish at dinner!
I have no tricks for sneaking in veggys at dinner.
This looks delicious. I like to blend kale or spinach with a pasta side dish – usually with a garlic butter or cheese sauce.
I love to add veggies to their scrambled eggs or omelets!!! I bake with veggies as well!
I mostly just make the vegetables themselves, but my favorite “extra” way is to sauté or roast some yummy vegetables and then purée them to make a sauce. Makes such delicious sauce, and it doesn’t seem like eating vegetables!
I love chopping veggies up real small & adding to Italian sauce dishes. creates bulk to go further, too.