Baked Risotto with Green Peas

Baked Risotto with Green Peas

Simplify dinner and enjoy a delicious and hearty dinner of Baked Risotto with Green Peas. Very little stirring required thanks to the magic of the oven!
Print Pin
Course: Main Course, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 323kcal
Author: Katie's Cucina

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium white onion diced
  • 2 cloves garlic minced
  • 1 cup Arborio Rice
  • 1/2 cup white wine
  • 2 cups hot water
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup frozen green peas
  • 1/2 cup grated pecorino romano cheese
  • 1 tablespoon fresh parsley minced

Instructions

  • Preheat oven to 425 degrees Fahrenheit.
  • In a Dutch oven, pour the olive oil in the pot over medium-high heat. Add the onion and garlic cook until translucent about 3-4 minutes. Add the arborio rice and cook coating rice with the oil and toasting about 1 minute. While rice cooks heat water in the microwave until hot and set to the side.
  • Stir in the white wine and cook until it has completely evaporated (about 2 minutes). Stir in the hot water, chicken broth, salt, and pepper. Bring to a boil, stir, and cover with a lid. Then, transfer to the oven and bake until most of the liquid has been absorbed by the rice about 25 minutes.
  • Remove the pot from the oven. Stir the risotto then add in the frozen green peas, cheese, and parsley. Place lid on top of dutch oven and let rest for 5 minutes. Stir one more time and serve immediately.

Nutrition

Calories: 323kcal | Carbohydrates: 48g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 667mg | Potassium: 226mg | Fiber: 3g | Sugar: 3g | Vitamin A: 413IU | Vitamin C: 21mg | Calcium: 158mg | Iron: 3mg
Tried this recipe?Mention @KatieJasiewicz or tag #katiescucina!