Spring Pea Oven Risotto

Spring Pea Oven Risotto

Serving Size 1 cup risotto

Spring Pea Oven Risotto

20 minPrep Time

25 minCook Time

45 minTotal Time

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  • 5 cups vegetable stock
  • 1 Tbsp. olive oil
  • 1 large onion, chopped
  • 2 cups Arborio or Carnaroli rice
  • 1/2 cup dry white wine (optional)
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1 cup boiling water
  • 2 cups fresh or frozen peas
  • 2 Tbsp. olive oil (optional)


  • Preheat oven to 425°F.
  • Place stock in a saucepan and heat just to boiling.
  • In an ovenproof Dutch oven, heat oil over medium heat.
  • Add onion and cook until just tender but not browned, about 3 minutes.
  • Increase heat to medium-high.
  • Add rice and cook, stirring constantly, about 1 minute.
  • Stir in wine and cook until completely evaporated, about 1 minute.
  • Stir in broth mixture, salt, and pepper.
  • Bring to a boil.
  • Cover and bake 20 to 25 minutes or until almost all of the liquid has been absorbed.
  • A few minutes before the risotto is done, cook peas in boiling water, 2 to 3 minutes, or until tender.
  • Remove risotto from oven and add peas and their cooking liquid.
  • Gently stir, adding additional hot water as necessary to achieve a creamy consistency.
  • If desired, stir in olive oil.
  • Serve immediately.


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