baked-risotto-with-lemon-peas-parmesan

Daily Food

Baked Risotto with Lemon, Peas & Parmesan

If you’ve never made risotto because you didn’t want to stand there stirring forever, then this recipe is for you. It packs all the satisfying flavor of a slow-stirred version into a fraction of the hands-on time!

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

Directions

  1. Step 1Preheat oven to 375°F. Melt 2 tablespoons butter in a Dutch oven over medium-high heat. 
  2. Step 2Using 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. 
  3. Step 3Bake 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.