Baked Risotto with Lemon, Peas & Parmesan
Certain dishes instantly evoke images of romantic dinners in Italy – lamb ragù, veal marsala, and the ever-popular creamy risotto. The great news is, you don't need to travel or dine out to enjoy it. With this baked risotto featuring lemon, peas, and Parmesan, you can savor the flavors right at home.If you've been hesitant to make risotto because of the constant stirring it requires, fear not, as this recipe is tailored for you. It encapsulates all the delightful flavors of a traditionally slow-stirred version but demands only a fraction of the hands-on time. The secret lies in baking the risotto instead of preparing it on the stovetop. And the best part? It all comes together in one pot, making it the ultimate hands-off dinner option.
Ingredients
- 4 tbsp. butter
- 1 lemon
- 1 yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 c. arborio rice
- 3 1/2 c. chicken or vegetable broth
- 1 1/2 tsp. kosher salt
- 1/2 c. grated Parmesan (2 oz.), plus more for serving
- 1 c. frozen peas, thawed
- 1/2 tsp. freshly ground black pepper
- Chopped fresh parsley, for garnish
Instructions
- Preheat oven to 375°F. Melt 2 tablespoons butter in a Dutch oven over medium-high heat.
- Using a Y-peeler, remove two 1"-thick strips of zest from the lemon. Add onion and lemon zest to the butter and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in rice, broth, and 1 teaspoon salt. Bring to a simmer, cover, and transfer to the oven.
- Bake until rice is tender, 20 minutes. Carefully remove the lid and stir in Parmesan, peas, pepper, remaining 2 tablespoons butter and ½ teaspoon salt, stirring until butter is melted and peas are warm. Cut the lemon in half and squeeze half of the juice into the risotto; stir to combine. Remove lemon zest and serve topped with more Parmesan and parsley.
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