Pea and Parmesan Risotto in the Oven

Name: Pea and Parmesan Risotto in the Oven
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 1 1/2 cups Arborio rice; 5 cups chicken broth or stock (simmering hot); 1 cup freshly grated Parmesan cheese (plus more for serving); 1/2 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)

By Laura Fuentes Updated Dec 18, 2024

5 from 57 votes

Recipe

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How to make an easy pea and parmesan risotto in the oven and how to get your picky eaters to eat it! Plus, it makes a terrific leftovers-for-lunch idea.

Love risotto but don’t have the patience or time to stand over the pot and stir continuously for 20 min? This easy recipe for pea and Parmesan risotto in the oven is a hands-free version of the classic that yields a delicious weeknight meal.

a big bowl of risotto with parmesan and peas

Creamy Baked Risotto with Peas

This Risotto in the Oven Recipe is 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!

I love baked dinners when the oven does all the work. If you make risotto the traditional way, on the stovetop, 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.

In this easy Pea and Parmesan Risotto Recipe, 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.

closeup of a big bowl of risotto with parmesan and peas

Ingredients

You’ll find the ingredient amount in the printable recipe card, but first, check out these notes about everything you need to make this risotto in the oven:

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: 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 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:

Bake
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 in a preheated oven 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 risotto is made in the oven step-by-step in the video below:

What to Serve with Baked Risotto

This risotto in the oven can be a stand-alone meal or you can serve it next to your favorite entrees like pan-seared chicken, baked salmon, or chicken leg quarters. It also goes great with veggie sides like caramelized Brussels sprouts or these tasty roasted fall vegetables.

Reheating Leftover Risotto

Pea and Parmesan risotto is at it’s best when it’s enjoyed fresh, but if you have leftovers, you can store it in the fridge (once they cooled down at room temperature) for up to 3 days and reheat them throughout the week for a quick side dish or meal.

When ready to eat, reheat the risotto on the stovetop at medium-low heat, adding ½ cup of liquid (water or broth). Stir to keep it from sticking until heated through.