Baked Risotto Recipe
This simple oven-baked risotto featuring asparagus and peas is a breeze to prepare—no need to hover over the stovetop! It’s a delightful dish that’s wonderfully creamy and bursting with fresh spring flavors.
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Ingredients
- 1 ½ cups arborio rice
- 5 cups low-sodium vegetable broth
- ½ plus ⅛ teaspoon kosher salt
- ¾ cup frozen peas
- Freshly ground black pepper
- 12 ounces asparagus
- 2 cloves garlic
- ½ cup parmesan cheese
Equipment Needed
- Dutch Oven
Instructions
- 1
Begin by heating your oven to 350°F (175°C). Place the rice into a Dutch oven and set it aside for now.
- 2
In a separate saucepan, pour in the broth and heat it until it reaches a gentle simmer. Once it's simmering, briefly submerge the asparagus in the broth for about 4 to 6 minutes, or until it becomes tender. Use a slotted spoon to transfer the asparagus to a plate and keep it aside.
- 3
Pour 4 cups of the simmering broth into the Dutch oven with the rice, then sprinkle in some salt. Remove the remaining broth from the heat and set it aside. Introduce the garlic to the Dutch oven, stirring well to combine everything evenly. Cover the pot and place it in the oven. Bake for 35 minutes, or until the rice is soft and most of the liquid has been absorbed.
- 4
While the risotto is baking, take the reserved vegetable broth and peas and place them in a blender. Blend on high speed until the mixture is completely smooth. Set this aside for later.
- 5
Once the baking time is up, carefully take the Dutch oven out of the oven and remove the lid. Stir in the pea mixture along with the parmesan cheese, mixing for about 2 minutes until the risotto becomes creamy. Gently fold in the asparagus and mix to combine. Adjust the seasoning with salt as needed.
- 6
For serving, scoop the risotto into shallow bowls and, if you like, sprinkle with additional parmesan and a dash of black pepper on top.