Oven Baked Pea Risotto

Oven Baked Pea Risotto

Oven Baked Pea Risotto, sat in a bowl waiting to be devoured
The big downside, if you can call it that, to making risotto is the time that you have to spend pandering to its needs by stirring, adding stock, stirring some more, and repeating until its ready. An oven baked risotto doesn't have quite the same luxurious creamy texture, but as a "convenience food" version when you haven't got the time to dedicate to it, this is the way to go.
Be careful with trying to scale this recipe up, increased quantities will not cook in the same amount of time, so experimentation is needed to work out howlong to cook in the oven for larger amounts.
risotto, peas, rice


Serves: 1
Prep Time: 10 minutes
Cook Time: 30 minutes


  • 1 echalion (banana) shallot
  • 100g arborio risotto rice
  • 1 tbsp olive oil
  • 25g butter
  • A pinch of saffron
  • 400ml chicken stock
  • 100ml white wine
  • 40g freshly grated paremesan
  • A handful of frozen peas
  • Salt and freshly ground black pepper, to season


  1. Pre-heat the oven to 180 (fan)
  2. In an oven safe pan (which has a lid - I used an 18cm Le Creuset pot) heat the butter and olive oil
  3. Finely chop the shallot and soften for a few minutes in the butter and oil
  4. Add the rice and saffron to the pan and stir well to coat the rice with oil
  5. Add the wine and stir until absorbed
  6. Add the stock and bring to a simmer
  7. Transfer to the oven for 15 minutes
  8. Add the peas and stir gently to combine
  9. Return to the oven for a further 10 minutes
  10. Stir in the parmesan and seasoning
  11. Leave on the side, with the lid on
  12. Serve

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