This easy Baked Risotto with asparagus and peas cooks right in the oven, no standing at the stove required! Delicious, perfectly creamy and full of spring flavor.
Baked Asparagus Risotto
This spring-inspired baked risotto is as easy as it is elegant. Baked in the oven—yes, really!—this version skips the constant stirring and lets your Dutch oven do the work. With tender asparagus, sweet peas, and creamy Arborio rice, it’s the perfect Easter side dish or any night you want something cozy and fresh
without the fuss. It tastes like spring in a bowl. I also have a spring Asparagus Risotto cooked on the stove for a more traditional version, and this Instant Pot Risotto if you want to try a different cooking method.
Why This Baked Risotto Works
I love risotto, but it can be a labor of love. Enter this baked version–no standing over the stove stirring the whole time! A fuss-free side dish and it turned out so good! Here’s why it works:
- Holiday-Worthy: Creamy risotto is one of those dishes that’s sure to impress. It’s delicious and pretty, making it perfect for Easter or any spring gathering.
- Easy: Baking risotto in the oven simplifies the cooking process. Just mix the broth and rice together and bake!
- Low Fat: This dish comes out so creamy with no butter or olive oil needed!
- Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten-free
If you make this easy baked risotto recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook. And be sure to join the Skinnytaste Community to see what everyone’s cooking!
What You’ll Need
Here are the ingredients for this oven-baked vegetarian risotto. See the recipe card below for the exact measurements.
- Arborio Rice, a starchy rice, is essential for success. It’s one of the most common types of rice used for risotto because it holds its shape during cooking and remains al dente (tender yet firm to the bite) when ready. Plus, it can be found in most supermarkets.
- Low-Sodium Vegetable Broth: The rice cooks in broth, improving its flavor.
- Asparagus: Wash the spears, snap off the tough ends, and cut them into 1-inch pieces.
- Garlic becomes mellow and aromatic as it cooks.
- Parmesan Cheese: Manually grating your cheese, rather than buying store-bought grated parm, will melt more smoothly. Use a box grater, or if you’re short on time, throw small hunks into a blender and blend until it’s fully grated.
- Salt and Pepper for seasoning
- Frozen Peas are a simple way to add protein and fiber. Blending them (thaw them first!) with the broth creates a thick, green sauce.
How to Make Baked Risotto
Oven-baked risotto is much less time-intensive since you don’t have to slowly add liquid and frequently stir. See the recipe card at the bottom for printable directions.
- Blanch the Asparagus: Bring the broth to a simmer in a saucepan. Add the asparagus and cook for about 5 minutes. Remove them with a slotted spoon and set aside.
- Add the Rice and Broth: Pour 4 cups of simmering broth into a Dutch oven with the rice. Sprinkle with salt, stir in the garlic, and cover with the lid.
- Bake the risotto for 35 minutes at 350°F until the rice is tender and most of the liquid is absorbed.
- Make the Sauce: Transfer the remaining broth and all the peas to a blender and blend on high until smooth.
- Add the Vegetables: Stir in the pea mixture and parmesan cheese with a wooden spoon. Then, add the asparagus and season with salt to taste.
Variations
- Rice: Arborio is traditionally used, but any short grain rice like Carnaroli and Vialone Nano rice are other options.
- Vegetables: Swap asparagus for sauteed mushrooms, onions, zucchini, or cherry tomatoes.
- Cheese: Swap Parmesan cheese with Pecorino Romano.
- Broth: Substitute vegetable stock, chicken broth or chicken stock.
- Citrus: Add a little lemon zest or lemon juice to brighten it up.
- Fresh Herbs: Garnish with dill, basil, parsley, or chives.
Serving Suggestions
Enjoy this easy baked risotto as a vegetarian entree or spring side dish. Below are some proteins to pair with it if you’re serving it as a side:
Storage
- Refrigerate leftovers in an airtight container for up to 5 days.
- Reheat it in the microwave or on the stove. If the rice has dried out, stir in a splash of broth or water.
More Risotto Recipes You’ll Love
For more side dish and dinner ideas, check out these five delicious risotto recipes to inspire your next meal!
Yield: 6 servings
Serving Size: 1 ¼ cups
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Preheat the oven to 350F. Add the rice to a dutch oven and set aside.
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Add the broth to a saucepan and bring to a simmer. Once simmering, blanch the asparagus in the broth for 4 to 6 minutes, until tender. Remove to a plate using a slotted spoon and set aside.
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Add 4 cups of the simmering broth and salt to the dutch oven with the rice. Remove the remaining broth from heat and reserve. Add the garlic to the dutch oven and stir together until evenly combined. Cover and transfer to the oven. Bake for 35 minutes, until the rice is tender and most of the liquid has been absorbed.
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While the risotto cooks, transfer the reserved vegetable broth and peas to a blender. Blend on high until smooth. Set aside.
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Remove the dutch oven from the oven and uncover. Add the pea mixture and parmesan, stir for 2 minutes, until the rice is creamy. Add in the asparagus and stir to combine. Season with salt to taste.
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To serve, spoon into shallow dishes and top with extra parmesan and black pepper if desired.
Last Step:
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Serving: 1 ¼ cups, Calories: 227 kcal, Carbohydrates: 45.5 g, Protein: 8.5 g, Fat: 2.5 g, Saturated Fat: 1 g, Cholesterol: 5.5 mg, Sodium: 351.5 mg, Fiber: 3.5 g, Sugar: 3 g
