Baked Risotto
Baked Risotto is risotto without the work! This restaurant-quality recipe is made with sweet peas, lemon, and parmesan for a side dish or vegetarian main course that’s perfect for weeknights and date nights.
Servings: 6
Ingredients
- 1 ¼ cups arborio rice
- 32 oz. chicken or vegetable stock warmed
- 1 shallot diced
- 2 garlic cloves minced
- 4 tbsp butter divided
- Juice from 1 lemon
- ½ cup parmesan cheese freshly grated
- 1 ½ cup frozen peas thawed
- ½ tsp salt
- Black pepper to taste
Instructions
- Preheat oven to 350°F.
- Pour the broth into a pot and heat over medium heat until warm, but not boiling; remove from heat.
- To a large, oven-safe pot (I used a shallow dutch oven), add the rice, broth, shallow, garlic, and 3 tablespoons of butter and gently stir.
- Place a lid on the pot, then place it into the oven and bake for 30 minutes.
- Once the time is up, remove from the oven, then add the lemon juice, parmesan cheese, peas, and salt and stir to combine.
- Lastly, stir in the final tablespoons of butter, along with more lemon juice and/or salt and pepper to taste. Enjoy!
Notes
*Calories are per serving and are an estimation
Nutrition
Calories: 283kcal | Carbohydrates: 40g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 390mg | Potassium: 148mg | Fiber: 3g | Sugar: 2g | Vitamin A: 576IU | Vitamin C: 15mg | Calcium: 115mg | Iron: 2mg
