Baked Risotto with Asparagus and Peas (Easy, Creamy & Gluten-Free)

Baked Risotto with Asparagus and Peas: An Easy Spring Classic

This creamy, hands-off baked risotto with asparagus and peas brings bold seasonal flavor to your table without the usual effort.

When you think of risotto, you may envision 30 minutes of constant stirring at the stove. This spring-inspired Baked Risotto with Asparagus and Peas offers a fresh, easy alternative—with all the creaminess and flavor, minus the hassle. Ideal for Easter feasts, weeknight dinners, or spring entertaining, this oven-baked version is vegetarian, gluten-free, and packed with seasonal greens.

Why Baked Risotto Works

This isn’t just a shortcut—it’s a game-changer. Baking Arborio rice in the oven alongside simmered broth allows the rice to absorb flavor and develop that classic creamy texture with virtually no stirring. Garlic, sweet peas, and tender asparagus add fresh depth, while a final blend of parmesan cheese brings it all together.

Key Benefits:

• No Stirring Required: Let the oven do the heavy lifting.

• Seasonal and Fresh: Spring vegetables at their best.

• Low in Fat: Just 2.5g per serving, but still creamy.

• Diet-Friendly: Vegetarian, gluten-free, and Weight Watchers–friendly.

Ingredients at a Glance

• Arborio Rice: The star of any risotto. Its starch helps achieve that creamy finish.

• Low-Sodium Vegetable Broth: Adds richness and serves as the cooking liquid.

• Asparagus: A spring staple, lightly blanched before baking.

• Frozen Peas: Blended into a smooth sauce for color, flavor, and extra creaminess.

• Fresh Garlic: For aroma and subtle depth.

• Parmesan Cheese: Freshly grated for superior melt and flavor.

• Salt & Black Pepper: For seasoning and garnish.

Step-by-Step: How to Make Baked Risotto

1. Preheat the Oven to 350°F and set out a Dutch oven.

2. Blanch the Asparagus: Simmer in broth for 4–6 minutes until tender. Remove and set aside.

3. Bake the Rice: Add Arborio rice, garlic, salt, and 4 cups of hot broth to the Dutch oven. Cover and bake for 35 minutes.

4. Blend the Peas: Combine thawed peas and the remaining broth in a blender and puree until smooth.

5. Finish the Dish: Stir the pea mixture and parmesan into the baked rice. Fold in the asparagus. Adjust seasoning to taste.

Creative Variations

• Swap Vegetables: Try mushrooms, zucchini, or cherry tomatoes.

• Change the Cheese: Pecorino Romano makes a flavorful alternative.

• Add Citrus: A touch of lemon zest or juice brightens the dish.

• Use Fresh Herbs: Garnish with dill, parsley, basil, or chives.

• Alternate Rice: Carnaroli or Vialone Nano can also be used.

Serving Suggestions

Serve baked risotto as a light vegetarian main or a hearty spring side. It pairs beautifully with:

• Seafood: Pan-seared shrimp, air fryer salmon

• Poultry: Roast chicken, air-fried cutlets

• Meat: Lamb chops, spiral ham

Storage Tips

• Refrigerate leftovers in an airtight container for up to 5 days.

• Reheat on the stove or in the microwave with a splash of broth to revive creaminess.

Nutrition (Per Serving – 1¼ cups)

• Calories: 227

• Protein: 8.5g

• Carbohydrates: 45.5g

• Fat: 2.5g

• Fiber: 3.5g

There’s something deeply satisfying about a dish that feels luxurious yet takes minimal effort—and this baked risotto delivers just that. It captures the essence of spring in every creamy, green spoonful.

Stay tuned to The Horizons Times for more seasonal dishes, culinary inspiration, and expert-tested recipes that simplify your time in the kitchen.