Baked Risotto
This Baked Risotto is SO SIMPLE! Enjoy creamy arborio rice with asparagus and peas, all baked to perfection with a cheesy finish.
Servings: 4 servings
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 cup Parmesan cheese freshly grated, plus more for garnishing
- 1 teaspoon kosher salt
- 1 cup frozen peas thawed
- Freshly ground black pepper for finishing touches
Instructions
- Start by preheating your oven to 400°F (200°C) to ensure even cooking.
- Gather all your ingredients. Trim the asparagus and grate the garlic and Parmesan cheese.
- In your oven-safe dish, combine the arborio rice, asparagus, grated garlic, 4 cups of vegetable broth, and kosher salt. Stir everything together.
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the dish from the oven. Stir in the thawed peas and the remaining 1 cup of broth.
- Add in the freshly grated Parmesan cheese until it melts into the risotto.
- Return the dish to the oven uncovered and bake for an additional 10-15 minutes.
- Let the risotto sit for a few minutes before serving warm, garnished with extra Parmesan cheese and black pepper.
Equipment
- Oven-safe dish
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Grater
- Aluminum Foil
Notes
- Feel free to use other seasonal vegetables like zucchini or mushrooms.
- Try different types of cheese such as Gruyère or a dairy-free alternative.
- Add cooked chicken, shrimp, or chickpeas for a heartier meal.