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
Scale
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.
