I am excited to share this very easy Baked Pea Risotto recipe with you. It is inspired by a Donna Hay recipe from a collection of her 100 easy recipes. Now I know most of you are thinking, ‘risotto, easy?’ I agree with Donna and have always thought of a risotto recipe as being one of the most versatile as well as easy recipes to have on hand. You can add about everything to a basic risotto recipe. It makes a lovely main dish meal.
This particular recipe was the easiest risotto recipe I have made, and it was baked in the oven. Put some risotto rice and stock in the oven and bake for about 40 minutes. Then stir in some cheese, your flavorings, and some butter. Serve with a simple salad, a warm baguette and a glass of wine and you have a lovely dinner. I definitely have a new fall back on favorite recipe at Chez Us.
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- 1 1/2 cups arborio rice
- 3 cups vegetable stock
- 2 tablespoons olive oil
- 1/4 cup shallot, finely minced
- 1 clove garlic, finely minced
- 1 1/2 cups fresh or frozen peas - if using frozen defrost for 20 minutes in a colander before using. I rinse with cold water as soon as I place into the colander to speed up the defrosting.
- 1 cup grated parmesan cheese
- 2 tablespoons butter
- salt, to taste
- black pepper, to taste
Preheat oven to 350.
In a large frying pan heat 1 tablespoon olive oil and add the arborio rice. Stir to evenly distribute the olive oil.
If you are using an ovenproof frying pan you can continue using. If not transfer the rice to a ceramic baking dish. Add the stock. Either cover with a lid that fits the frying pan tightly or cover the ceramic baking dish tightly with foil. Place in the oven and bake for 30 minutes.
In a frying pan over medium heat add 1 tablespoon of olive oil along with the shallot. Stir and cook for 2 minutes. Add the garlic along with the peas. Stir and cook for another 2 minutes. Season to taste with salt and pepper.
Remove from the pan or dish from the oven. Add the pea mixture and stir. Cook for another 10 minutes or until the liquid is absorbed.
Remove from the oven. Stir in the cheese and the butter. Season to taste with salt and pepper.