This easy baked risotto with asparagus and peas is prepared entirely in the oven—no standing at the stove required. It comes out perfectly creamy, full of fresh spring flavor, and makes an elegant vegetarian main or a show-stopping side dish for holiday meals.
Baked Asparagus Risotto
This spring-inspired baked risotto is simple, elegant, and remarkably hands-off. Baked in a covered Dutch oven, the method eliminates the need for constant stirring while still delivering a rich, creamy texture. Tender asparagus, sweet peas, garlic, and starchy Arborio rice come together with simmering broth to create a dish that tastes like spring in a bowl. Serve it as a vegetarian entrée or pair it with mains for an Easter or spring gathering. If you prefer, you can also make risotto the traditional way on the stovetop or try an Instant Pot version.
Why This Baked Risotto Works
I love risotto, but traditional stovetop risotto requires a lot of hands-on attention. This baked rendition keeps the flavor and creaminess while simplifying the process. You mix the rice with simmering broth, cover, and bake—then finish the dish with a vibrant pea purée and parmesan. It’s a reliable, low-fuss recipe that still looks and tastes impressive.
- Holiday-Worthy: Creamy risotto makes a beautiful centerpiece for Easter, spring dinners, or any special occasion.
- Easy Preparation: Baking cuts down active cooking time—no constant stirring required.
- Lower Fat: The recipe achieves a creamy texture without added butter or oil.
- Diet-Friendly: This version is vegetarian and naturally gluten-free.
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What You’ll Need
Below are the main ingredients for this oven-baked vegetarian risotto. Exact measurements and the printable recipe are in the recipe card further down.
- Arborio rice: A short-grain, starchy rice that releases starch while keeping its shape, essential for a creamy risotto.
- Low-sodium vegetable or chicken broth: The rice cooks in broth for depth of flavor.
- Asparagus: Trim the tough ends and cut spears into 1-inch pieces.
- Garlic: Grated garlic melts into the rice for aromatic flavor.
- Parmesan cheese: Freshly grated parmesan melts smoothly and boosts richness.
- Salt and black pepper: For seasoning.
- Frozen peas: Thaw and blend with broth to make a bright green pea purée that enriches the risotto and adds fiber and color.
How to Make Baked Risotto
Baking risotto reduces hands-on time because you don’t have to slowly add liquid and stir constantly. Follow the step-by-step instructions below and consult the recipe card at the bottom for exact amounts and a printable version.
- Blanch the asparagus: Bring the broth to a simmer in a saucepan. Add the asparagus and cook 4–6 minutes until just tender. Remove with a slotted spoon and set aside.
- Combine rice and broth: Place the rice in a Dutch oven, add 4 cups of the simmering broth, sprinkle with salt, stir in the grated garlic, and cover.
- Bake: Bake covered at 350°F (175°C) for about 35 minutes, until the rice is tender and most of the liquid has been absorbed.
- Make the pea purée: While the rice bakes, blend the reserved warm broth with the thawed peas until smooth to form a vivid green sauce.
- Finish the risotto: Remove the Dutch oven from the oven and uncover. Stir in the pea purée and grated parmesan until the rice becomes creamy, about 1–2 minutes. Fold in the asparagus and taste for salt. Add freshly ground black pepper and extra parmesan to serve.
Variations
- Rice: Arborio is ideal, but other short-grain rices such as Carnaroli or Vialone Nano can be substituted.
- Vegetables: Swap asparagus for sautéed mushrooms, zucchini, cherry tomatoes, or caramelized onions for a different flavor profile.
- Cheese: Try Pecorino Romano in place of parmesan for a sharper finish.
- Broth: Vegetable or chicken stock both work well depending on your preference.
- Citrus: A touch of lemon zest or a squeeze of lemon juice brightens the dish.
- Herbs: Garnish with dill, basil, parsley, or chives for fresh herbal notes.
Serving Suggestions
This baked risotto is delicious as a vegetarian main or as a side. If serving it alongside protein, try roasted seafood or poultry and meats. Here are a few ideas:
- Seafood: Pan-seared shrimp, salmon, or baked white fish complement the creaminess.
- Poultry and meat: Roasted chicken, a Frenched rack of lamb, or glazed ham pair nicely for a celebratory meal.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 5 days.
- Reheat: Warm in the microwave or on the stovetop. If the risotto has dried, stir in a splash of broth or water to revive its creaminess.
More Risotto Recipes You’ll Love
If you enjoy risotto, try other classic and seasonal variations such as Risotto Primavera, Mushroom Risotto, Scallops with Parmesan Risotto, Lobster Risotto, or Butternut Squash Risotto for inspiration.
- Risotto Primavera
- Mushroom Risotto
- Scallops over Wilted Spinach Parmesan Risotto
- Lobster Risotto
- Butternut Squash Risotto
Baked Risotto Recipe
Equipment
- Dutch oven or ovenproof covered pot
Ingredients
- 1 ½ cups arborio rice
- 5 cups low-sodium vegetable broth, or chicken broth, divided
- 12 ounces asparagus, trimmed and cut into 1-inch pieces
- 2 cloves garlic, grated
- ½ cup parmesan cheese, freshly grated, plus more for garnish
- ½ + ⅛ tsp kosher salt, divided
- ¾ cup frozen peas, thawed
- Freshly ground black pepper, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Add the rice to a Dutch oven and set aside.
- Bring the broth to a simmer in a saucepan. Add the asparagus and blanch for 4–6 minutes until tender. Remove the asparagus with a slotted spoon and set aside.
- Add 4 cups of the simmering broth and ½ teaspoon kosher salt to the Dutch oven with the rice. Reserve the remaining broth. Add the grated garlic and stir to combine. Cover and bake for 35 minutes, until the rice is tender and most of the liquid is absorbed.
- While the rice bakes, transfer the reserved warm broth and thawed peas to a blender and blend until smooth. Set aside.
- Remove the Dutch oven from the oven and uncover. Stir in the pea purée and parmesan until the rice becomes creamy, about 1–2 minutes. Add the blanched asparagus and gently combine. Taste and season with additional salt if needed.
- Serve in shallow bowls and top with extra parmesan and freshly ground black pepper, if desired.
Nutrition
Serving: 1 ¼ cups — Calories: 227 kcal — Carbs: 45.5 g — Protein: 8.5 g — Fat: 2.5 g — Fiber: 3.5 g
Did You Make This Recipe?
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