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:
- Seafood: Pan Seared Shrimp, Air Fryer Salmon, Baked Tilapia
- Poultry and Meat: Frenched Rack of Lamb, Honey-Baked Spiral Ham, Air Fryer Chicken
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!
- Risotto Primavera
- Mushroom Risotto
- Scallops over Wilted Spinach Parmesan Risotto
- Lobster Risotto
- Butternut Squash Risotto
Baked Risotto Recipe
Equipment
Ingredients
- 1 ½ cups arborio rice
- 5 cups low-sodium vegetable broth, or chicken broth, divided
- 12 ounces asparagus, thick-stem if possible, tough ends trimmed off and spears cut into 1- inch pieces
- 2 cloves garlic, grated
- ½ cup parmesan cheese, freshly grated, plus more for garnish (check labels for vegetarian)
- ½ plus ⅛ teaspoon kosher salt
- ¾ cup frozen peas, thawed
- Freshly ground black pepper, for garnish
Instructions
- Preheat the oven to 350F. Add the rice to a dutch oven and set aside.
- 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.
- 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.
- While the risotto cooks, transfer the reserved vegetable broth and peas to a blender. Blend on high until smooth. Set aside.
- 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.
- To serve, spoon into shallow dishes and top with extra parmesan and black pepper if desired.
halved the recipe and it was done in 27 minutes. The pea/broth mixture, like some others have said, was thin and I thought I’d have to bake it longer but it absorbed nicely. Easy and delicious. Thanks Gina, another keeper. I may try adding lemon zest and snap peas along with the asparagus next time for a fresh, spring flavor profile.
Delicious and very easy recipe. I halved the recipe and it still turned out very well. Will definitely be making again!
Good flavor but seemed like too much liquid! I added 5 minutes to the rice in the oven and that helped, but then the pea/broth mixture seemed so runny and like the rice would be swimming if I added all of it! Ended up adding half and it seemed fine.
We were on vacation and did not have a dutch oven, but we did have an instant pot. I used this recipe but followed an instant pot risotto recipe for the right balance of liquid to add. So easy and so delicous
This was fantastic and so much easier than traditional risotto. 10 stars!!
I love risotto! I was thrilled to see this recipe as it’s so much easier and fits into my points with added veggies, as well as still being super tasty! Thanks, Gina, for making a guilty pleasure a little more guilt free!! 100% in the rotation for weekly menus!
My pleasure!!
If I wanted to add spinach to the recipe, when would I add it?
I really like this method of making risotto by baking.It is easy! We loved it, husband thought best one yet. I did roast my asparagus at same time was making something else in the oven, rather then blanching it–then put aside and cut up to add to the risotto. The puree of broth and peas was just right, I was thinking it might make it too ” wet” but it was perfect. I left the cheese out just to save a bit of calories for me-and husband just added it on top. A favorite. Thanks!
Perfect!
If I omit the peas, do I need to add more liquid?
Yes, it’s what makes this creamy. Perhaps another veggie?
Made this, however, made some slight changes. Fried onions, garlic in butter, added the rice, white wine, let this evaporate, stirring, then added the stock. Also added more whole pea with the asperges and butter! It was good!
I made this for Easter and everyone liked it. Mine was greener than the picture and cooked easily in the oven. I didn’t cut the asparagus small enough though mine was about 2 inches. It’s easier to eat if cut to less than an inch. Thanks for a good recipe!
Easy & delicious!
Absolutely loved this!! So much easier than making it on the stove and just as delicious!! This will be in the rotation from now on!!
I made this for Easter dinner– it was delicious! Served as a side with Pesto Salmon. It made a lot!!
I made this for a side dish for Easter dinner. I used medium grain rice instead of Arborio rice since I had it in the house. It was wonderful. Froze the leftover and can’t wait to have it again. Will definitely put it in my meal rotation.
I made this for my family and we absolutely loved it. I loved the idea of baking it, instead of stirring and stirring. The flavor was great, and it’s visually stunning.
This is delicious! Made yesterday for Easter. We needed to double the recipe though. I was hesitant to double it in one pan because it’s a balance of liquid to the rice, so we used 2 dutch ovens. Came out beautifully. The only change I made was to saute the asparagus with some mushrooms (and a little broth) while the risotto was baking. Definitely making this again!
Thanks for your review!
Looks fantastic! Making for Easter. What can I use instead of a Dutch oven
And if buy one was size do you recommend.
Can the recipe be halved ?
I making this as a side for Easter. Looks amazing! Are there any make ahead tips?
I made it the day before and just reheated it before serving. It worked great!
I do not have a Dutch oven,is it necessary for the success of the recipe?
Hi Gina, I’m not a fan of “peas”. Is there another vegetable I could use for the sauce that would complement the asparagus?
I was going to make the Risotto Primavera for Easter but just saw this recipe today and love the idea of it cooking in the oven. Would the Risotto Primavera work in the oven also? I noticed it uses a lot more liquid than this recipe.
You would have to use this ratio
I would love to add a protein to this. What do you suggest?
Shrimp would be lovely, add cooked at the end.
I want to double this recipe. Do I change anything?
I havent tested this, so not sure.
So delicious! I happened to receive asparagus as part of a meal delivery kit this week, and I had everything else on hand — so I jumped on this recipe last night. I loved being able to put the risotto in the oven while I worked on the rest of the meal. My only adjustment was adding a salt-free herb blend instead of salt because we’re working on reducing our sodium intake. Can’t wait to try it with other veggies too!
Could you make this with riced cauliflower instead of Arborio rice?
No