If you’re looking for a comforting dish that combines creamy textures with fresh spring flavors, this Baked Risotto with Asparagus, Peas, and Parmesan Recipe is about to become your new favorite. Imagine tender Arborio rice slowly cooking in the oven, soaking up savory vegetable broth while the asparagus and peas add bursts of vibrant green freshness. The Parmesan cheese melts into everything, lending a rich, cheesy depth that ties all the ingredients together beautifully. This recipe is both impressive and incredibly easy, perfect for cozy dinners or when you want to impress guests without fussing over the stove.
Ingredients You’ll Need
These ingredients are wonderfully simple, yet each one plays a crucial role in making this baked risotto truly shine. From the creamy Arborio rice that absorbs all the flavors beautifully, to the bright, tender asparagus and sweet peas, every element adds its own magic.
- 1 cup Arborio rice: This short-grain rice is essential for the creamy, luscious texture risotto is famous for.
- 5 cups low-sodium vegetable broth (divided): Using low-sodium broth lets you control the saltiness, plus it delivers all the richness and depth.
- 12 ounces asparagus (trimmed and cut into 1-inch pieces): Adds a fresh, slightly crunchy bite and beautiful green color.
- 2 cloves garlic (grated): Garlic infuses the dish with a gentle, aromatic warmth that complements the veggies perfectly.
- 1 cup Parmesan cheese (freshly grated, plus more for garnishing): Parmesan melts into the risotto adding savory, nutty flavor and creaminess.
- 1 teaspoon kosher salt: Enhances all the flavors without overpowering the dish.
- 1 cup frozen peas (thawed): Peas bring a touch of sweetness and a pop of vibrant color that balances the richness.
- Freshly ground black pepper (for finishing touches): A sprinkle at the end adds just the right amount of spice and aroma.
How to Make Baked Risotto with Asparagus, Peas, and Parmesan Recipe
Step 1: Preheat and Prepare
First things first, get your oven warmed up to 400°F (200°C). This ensures that your risotto cooks evenly and develops that lovely baked texture you’re aiming for. Have your asparagus trimmed and chopped, garlic grated, and Parmesan ready to go—it really helps the process flow smoothly.
Step 2: Combine Ingredients in an Oven-Safe Dish
In a roomy oven-safe dish, mix together the Arborio rice, the fresh asparagus pieces, grated garlic, 4 cups of the vegetable broth, and kosher salt. Stir gently so everything is evenly distributed. This is where the magic begins as the rice starts absorbing all those flavors during baking.
Step 3: First Bake – Covered
Cover your dish tightly with aluminum foil. This traps steam, allowing the rice to cook and soften while the asparagus starts to tenderize. Pop it into the oven and let it bake for 25 minutes—that’s the foundation of your perfectly creamy risotto.
Step 4: Add Peas and Top Up Broth
Carefully remove the foil and take the dish out of the oven. Stir in the thawed peas and pour the remaining 1 cup of vegetable broth over the top. This step brightens the flavor and ensures the peas don’t overcook while adding moisture back to the rice for that ideal creamy texture.
Step 5: Incorporate Parmesan Cheese
Sprinkle in that freshly grated Parmesan cheese and fold it in gently. As it melts, the cheese turns silky and indulgent, enriching the risotto with a savory, nutty depth you won’t be able to resist.
Step 6: Second Bake – Uncovered
Return the dish to the oven, this time uncovered, and bake for another 10 to 15 minutes. This finishes the risotto with a slight golden crust on top while ensuring that creamy interior remains perfectly cooked and luscious.
Step 7: Rest Before Serving
Once out of the oven, let your baked risotto sit for a few minutes. This resting time allows the flavors to meld and the texture to settle before you serve, giving you the ultimate experience of this rich, fresh dish.
How to Serve Baked Risotto with Asparagus, Peas, and Parmesan Recipe
Garnishes
Simple but impactful, garnishing your risotto with extra Parmesan cheese and a sprinkle of freshly ground black pepper brings an extra layer of flavor and a beautiful finishing touch. Some fresh herbs like thyme or parsley also add a lovely green pop and fresh aroma.
Side Dishes
This dish is hearty on its own, but if you want to create a well-rounded meal, pair it with a crisp green salad dressed with lemon vinaigrette or roasted cherry tomatoes. Both sides bring a burst of acidity and crunch that contrasts beautifully with the creamy risotto.
Creative Ways to Present
For a more elegant presentation, serve the risotto in individual ramekins or shallow bowls, topped with a light drizzle of good quality olive oil. You can also lay the asparagus tips artfully on top for a restaurant-worthy look that will impress everyone at your table.
Make Ahead and Storage
Storing Leftovers
Store any leftover baked risotto in an airtight container in the refrigerator for up to 3 days. The flavors become even more concentrated, making for delicious next-day meals or quick lunchtime treats.
Freezing
While risotto is best enjoyed fresh, you can freeze leftovers if needed. Portion it into freezer-safe containers and keep it frozen for up to 1 month. Thaw overnight in the fridge before reheating for the best texture.
Reheating
Reheat your stored risotto gently on the stovetop or in the microwave. Add a splash of vegetable broth or water to loosen the texture and stir frequently until warmed through, keeping that creamy, inviting consistency intact.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth will add a different richness and depth to your risotto, making it slightly heartier. Just make sure to use a low-sodium version so you can control the salt level.
Is it necessary to thaw the frozen peas before adding them?
Thawing the peas beforehand ensures they cook evenly and don’t release excess water that could make the risotto watery. If you’re in a pinch, you can add them frozen, but keep an eye on the final texture.
Can I substitute Parmesan cheese with another cheese?
Parmesan is ideal for its sharp, nutty flavor and great melting properties, but you can experiment with Pecorino Romano for a saltier kick or a mild gruyere if you want a creamier twist.
Is it possible to make this recipe vegan?
Yes! Replace the Parmesan with a vegan cheese alternative or nutritional yeast and use vegetable broth to keep it plant-based. The texture might differ slightly, but the flavors will still be delightful.
How can I add protein to this dish?
Consider mixing in cooked chicken, shrimp, or crispy pancetta before the final bake. Adding nuts like toasted pine nuts on top can also give an extra crunch and some protein boost without overshadowing the fresh vegetables.
Final Thoughts
This Baked Risotto with Asparagus, Peas, and Parmesan Recipe is one of those dishes that feels like a warm hug on a plate. It’s elegant without being complicated, fresh yet indulgent, and sure to become a staple once you try it. Whether you’re cooking for yourself, family, or friends, this risotto is a brilliant way to enjoy seasonal vegetables with creamy, cheesy comfort. Don’t hesitate to dive in and make it your own!
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Baked Risotto with Asparagus, Peas, and Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Baked Risotto recipe offers a hassle-free way to enjoy creamy, comforting risotto with tender asparagus and sweet peas. Baked in the oven rather than stirred on the stovetop, it simplifies traditional risotto making while still delivering rich Parmesan flavor and perfectly cooked Arborio rice.
Ingredients
Main Ingredients
- 1 cup arborio rice
- 5 cups low-sodium vegetable broth (divided)
- 12 ounces asparagus (trimmed and cut into 1-inch pieces)
- 2 cloves garlic (grated)
- 1 teaspoon kosher salt
- 1 cup frozen peas (thawed)
- Freshly ground black pepper (for finishing touches)
Cheese
- 1 cup Parmesan cheese (freshly grated, plus more for garnishing)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure even cooking for the risotto.
- Prepare Ingredients: Gather all ingredients, trim the asparagus into 1-inch pieces, and grate the garlic and Parmesan cheese for the best flavor and texture.
- Combine Initial Ingredients: In an oven-safe dish, mix the arborio rice, asparagus, grated garlic, 4 cups of vegetable broth, and kosher salt thoroughly.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to allow the rice to absorb the broth and cook.
- Add Peas and Broth: Carefully remove the dish from the oven, stir in the thawed peas and the remaining 1 cup of vegetable broth to continue the cooking process.
- Incorporate Parmesan: Stir in the freshly grated Parmesan cheese until it melts smoothly into the risotto, enriching the texture and flavor.
- Bake Uncovered: Return the dish to the oven uncovered and bake for an additional 10 to 15 minutes, allowing the mixture to thicken and develop a slightly golden top.
- Rest and Serve: Let the risotto rest for a few minutes before serving warm. Garnish with extra Parmesan cheese and freshly ground black pepper for a perfect finish.
Notes
- Use fresh, high-quality Parmesan cheese for the best flavor.
- Adjust vegetable broth quantity slightly if you prefer a creamier or firmer risotto texture.
- Ensure the oven-safe dish is tightly covered with foil to prevent moisture loss during baking.
- The resting time helps the risotto thicken and enhances flavor melding.
- Feel free to substitute asparagus or peas with other seasonal vegetables as desired.
