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.
PrintBaked 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 1x
- 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
- 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.
Equipment
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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
Katheryn
I add zucchini and yellow squash sliced and some carrots cut in strips to my baked chicken packets.
Stacie W
I love to add broccoli to pasta Alfredo
★★★★★
Kendra
i dice veggies really small and add to side dishes.
Sarah
I frequently use chopped spinach or cauliflower as an added veggie in lots of our favorite family dishes. They don’t alter the flavor profile much but up the nutrient value by a lot!
Cristina
I often add grated carrots to a warm side dish of sautéed green beans and chopped tomatoes. It cuts the acidity of the tomatoes, and adds sweetness without granulated sugar. The grated carrots melt so you don’t even see them.
Colleen M
To sneak in more veggies we try to have roasted or grilled veggies at most meals.
Alex
Adding veggies to whatever starch we’re serving helps break them up so they’re not just a pile of veg on the plate. We also serve a try raw sliced veggies that the kids can choose their favorites from.
Sue
I usually incorporate a lot in my pasta sauces and soups. Easy and hidden. 🙂
Heidi
I LOVE risotto, and I love the idea of not having to stir! I plan to make this with asparagus and a bit of added lemon zest.
Amy
I think frozen veggies are the best invention ever. I keep a few bags of staples (corn, peas, green beans, Brussels sprouts, carrots) and add a handful wherever I can–it not only bulks up the side dish, but I eat less of the heavier-calorie stuff.
★★★★★
Lisa GC
I sneak vegetables in by mixing in baby food squash into things like mac & cheese. Nobody has ever noticed. Don’t tell anyone! I also put tons of mixed vegetables into sauces like spaghetti sauce.
★★★★★
Be
I add vegetables to my spaghetti sauce. Kids think it’s cool to find a “surprise” vegetable in the sauce…
Dawn
My favorite way to get in veggies is to chop any green like broccoli or asparagus and put in with spaghetti meat sauce! ❤️ I can’t wait to try this risotto! I’ve never been brace enough to make it at home. I could totally use a Dutch oven! I’ve been wanting one. 🙂
Laura Fuentes
Congratulations Dawn! You are the winner of our Dutch Oven Giveaway!! Look for an email from [email protected] for instructions.
Sandy W
I add mine to any of our pasta dishes with cheese.
Cheryl
I mix them in pasta dishes and casseroles.
Jessika
I add peas to as much of my girls’ favorite pastas like mac n cheese and carbonara. I notice if I add butter or bacon to veggies in some form it at least gets tried! 😉
And of course the smoothie route works great too!
Question, could this risotto trick work in general? Could I add cooked shrimp and asparagus after? I stopped making a couple good risotto recipes bc of the stirring! 🙂
Great recipe, can’t wait to try it!
Laura Fuentes
Jessica, you can stir in other “add-ins” during the last couple of minutes of “stirring” as long as the other items are cooked and warm. I like to add cooked, chopped bacon, chopped cooked carne asada, sauteed mushrooms…. the possibilities are endless.
Laura Fuentes
Yes, you can add anything you want, once it comes out of the oven!
Rose
Roast them up and put them in tortillas. Everybody loves tosadas!
Kathy
I love to serve veggies grilled during the summer time! Wrap green beans in tin foil, roast corn on the cob, etc!!
Ben floyd
Do you think I can add some shredded chicken ?
Laura Fuentes
You absolutely could as long as it’s cooked since the last 3 minutes won’t cook the chicken just heat it through. Enjoy!
Emma
I love steaming cauliflower and mixing it with some flour and chia seeds to make a healthy side dish pizza crust topped with marinara sauce, basil leaves, and mozzarella cheese. Not the easiest, but fun to make and it tastes delicious (just like pizza, but healthier!)!
Laura Fuentes
a crispy crust over veggies sounds amazing!!