• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Laura Fuentes
  • Healthy Eating
  • Cookbooks
  • Recipes
  • About
  • #MOMLIFE
menu icon
go to homepage
  • Recipes
  • Cookbooks
  • Eat Healthy
  • Fasting
  • Meet Laura
  • Contact
subscribe
search icon
Homepage link
  • Recipes
  • Cookbooks
  • Eat Healthy
  • Fasting
  • Meet Laura
  • Contact
×

Baked Risotto Recipe with Parmesan and Peas

Jump to Recipe·Print Recipe
Who has time to stand over the stove to make risotto? Not me. I’m sharing how I make it where it practically cooks itself, and with Libby’s Vegetable Cups I can now make it easier than ever to please my picky eaters!

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. 

large bowl of risotto with cheese and peas

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.

closeup of small white bowl filled with risotto and peas

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: 

  1. Get the oven hot
    Preheat the oven to 350. 
  2. 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. 
  3. Once the rice is creamy 
    Remove the pot from the oven and place it on the stove over medium heat. 
  4. 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. 
  5. Add the veggies
    Stir in the green peas and remove from heat. 
  6. 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.

Recipes You Can Make Weekly

Want to incorporate the very best of my recipes into a weekly plan that includes meal-prep and a done-for-you shopping list? Subscribe to my Weekly Meal Plan. 

Subscribe Now
six printed pages of recipes, a meal prep guide and a shopping list

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: 

  1. Prepare the risotto in the oven until the liquid is absorbed and the rice is ‘al dente’.
  2. Remove the Dutch oven from the oven and allow the rice to cool down to room temperature before refrigerating for up to 3 days. 
  3. 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. 
  4. Cook until the rice is creamy. 
  5. 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

Print Recipe
Pin Recipe

★★★★★

4.3 from 6 reviews

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.

  • Author: Laura Fuentes
  • 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

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350F.
  2. 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.
  3. 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.
  4. Add the green peas and stir for about a minute or until the peas are heated through. Serve with additional Parmesan cheese, if desired. 

Equipment

Dutch Oven

Buy Now →

Nutrition

  • 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

Keywords: risotto

Did you make this recipe?

Tag @MOMables on Instagram and hashtag it #momables

More Dinner

  • 25 Easter Side Dishes
  • southern mashed potatoes in a white bowl with finely chopped onion on top
    Homemade Southern Mashed Potatoes
  • blue platter of angel eggs
    How to Make Deviled Eggs without Mayo
  • creamy sauce in a pan and a wooden spoon.
    Lemon Garlic Sauce

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Jodi @ Create Kids Club

    September 01, 2017 at 8:40 am

    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!

    Reply
  2. Cara Braude

    August 31, 2017 at 3:57 pm

    I usually roast them on a cookie sheet to accompany fish or meat!

    Reply
  3. Sandra D

    August 31, 2017 at 3:14 pm

    Veggies and rice or veggies and pasta.

    ★★★

    Reply
  4. Cassie Ailstock

    August 31, 2017 at 5:55 am

    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

    Reply
  5. Heather

    August 30, 2017 at 4:05 pm

    Oven-roasting with a hit of aged balsamic at the end usually does the trick!

    Reply
  6. Casey Ketchum

    August 30, 2017 at 3:30 pm

    I love baking coliflower brushed with olive oil, pepper, and garlic. It’s always a favorite side dish at dinner!

    Reply
  7. Heather

    August 30, 2017 at 12:04 pm

    I have no tricks for sneaking in veggys at dinner.

    ★★★

    Reply
  8. Amber Smith

    August 30, 2017 at 11:21 am

    This looks delicious. I like to blend kale or spinach with a pasta side dish – usually with a garlic butter or cheese sauce.

    Reply
  9. Carla Rose

    August 30, 2017 at 11:17 am

    I love to add veggies to their scrambled eggs or omelets!!! I bake with veggies as well!

    ★★★★★

    Reply
  10. Jennifer T

    August 30, 2017 at 11:16 am

    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!

    Reply
  11. Tanya Durant

    August 30, 2017 at 11:00 am

    I love chopping veggies up real small & adding to Italian sauce dishes. creates bulk to go further, too.

    Reply
« Older Comments

Primary Sidebar

Hi! I'm Laura.
I inspire moms to live a healthy lifestyle while juggling their family and work with fresh recipes and practical advice.

More about me →

Let's Be Social!

Facebook Twitter Pinterest Instagram YouTube
Download The Busy Mom's Guide to a Healthier Life

Fresh Favorites

  • Best-Ever Bacon Deviled Eggs
  • stack of chocolate chip pancakes with bananas on a plate cut
    Fluffy Chocolate Chip Pancakes
  • low carb lunches in glass lunch containers
    20+ Low Carb Lunch Ideas
  • large baking dish of pesto chicken thighs
    Baked Pesto Chicken Thighs

Trending Now

  • two pieces of fried catfish with lemon slices
    New Orleans Fried Catfish Recipe
  • 35 Healthy Dessert Recipes
  • a collage with three smoothies and three blenders
    Best Cheap Blenders for Smoothies
  • list of real foods for intermittent fasting
    Intermittent Fasting Food List

Footer

^ back to top

Browse

  • Recipe Index
  • Weekly Meal Plan
  • Clean Eating Program

Download the Busy Mom's Guide to a Healthy Life

laura holding meal plan guide in front of prepped food

Useful Links

  • Contact
  • Permissions
  • Terms & Conditions
  • Privacy Policy

COPYRIGHT © 2023 LAURA FUENTES · DESIGN BY FUENTES MEDIA