How to Make Easy Parmesan Risotto

Classic risotto is delicious but it's also notoriously time-consuming. The traditional method requires constant stirring, careful ladling, and loads of attention to get that signature creamy texture. But this easy baked version delivers all the comfort and flavor of a restaurant-style risotto, without the need to hover over the stove.

Made with just a few pantry staples, including Arborio rice, Parmesan cheese, white wine, and frozen peas, this recipe is ideal for weeknight dinners, casual entertaining, or anytime you’re craving something warm and satisfying.

Ingredients You’ll Need

• 1½ cups Arborio rice – A short-grain rice that releases starch for creaminess.

• 5 cups chicken stock – Homemade is best, but low-sodium store-bought works too.

• 1 cup Parmesan cheese – Freshly grated for the best melt and flavor.

• ½ cup dry white wine – Optional but adds a touch of acidity and depth.

• 3 tablespoons unsalted butter – Adds richness and body.

• 2 teaspoons kosher salt – Enhances all the flavors.

• 1 teaspoon black pepper – For a touch of spice.

• 1 cup frozen peas – Adds color, texture, and a little sweetness.

Step-by-Step Instructions

1. Preheat your oven to 350°F.
You’ll need a Dutch oven or another oven-safe pot with a tight-fitting lid.

2. Combine the rice and stock.
Pour 1½ cups Arborio rice and 4 cups of the simmering chicken stock into the Dutch oven. Cover it securely.

3. Bake the risotto.
Place in the oven and bake for 45 minutes. The rice should be al dente, and most of the liquid will be absorbed.

4. Finish on the stove.
Remove from the oven and immediately add the remaining 1 cup of stock, 1 cup Parmesan, ½ cup wine, 3 tablespoons butter, 2 teaspoons salt, and 1 teaspoon pepper. Stir vigorously for 2–3 minutes until the risotto becomes thick and creamy.

5. Add the peas.
Fold in 1 cup of frozen peas and stir until they’re heated through. Serve immediately while hot and creamy.

Serving Tips and Variations

• Make it a meal: Top with sautéed mushrooms, roasted shrimp, or a poached egg.

• Add herbs: Stir in chopped fresh parsley, basil, or thyme just before serving.

• Make it vegetarian: Use vegetable broth instead of chicken stock.

• For a dairy-free version: Use nutritional yeast in place of Parmesan and olive oil instead of butter.

Nutrition Highlights

Risotto gets a bad rap for being rich, but it can be a balanced dish when portioned mindfully:

• Arborio rice provides complex carbohydrates and energy.

• Peas add fiber, plant protein, and vitamin C.

• Parmesan cheese brings calcium and a savory, umami flavor—so a little goes a long way.

• Butter and wine offer richness, but the amounts used here are modest compared to traditional versions.

If you’re watching sodium or fat intake, you can always reduce the cheese, use low-sodium broth, or cut the butter slightly. It’ll still be delicious.

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