Easy Baked Lemon Risotto with Asparagus and Peas

Easy Baked Lemon Risotto with Asparagus and Peas

Celebrate spring with the tangy flavor of lemon in a baked lemon risotto featuring asparagus and peas.

A plate of baked risotto with asparagus and peas on a table.

Risotto is a great base to feature spring vegetables.

It’s the perfect side dish and is easy enough to adapt for a main meal.

It’s been cold and chilly this spring in Ohio yet we are eagerly anticipating spring.

The daffodils are struggling to bloom and we have seen a few snowflakes even though it’s officially spring.

I’m eager to plan my spring garden and I’ve been dreaming of asparagus and peas, the ideal spring vegetables.

Pairing them with a warm and creamy risotto is just the thing to warm things up.

Growing up I was never a fan of asparagus but it has grown on me and now it’s one of my favorite vegetables.

Fresh peas, lemon, herbs and asparagus on a towel.

The best vegetables for this baked lemon risotto

It’s important to choose asparagus spears that are bright green and pencil-sized with a small head.

To avoid bitter asparagus you will want to make sure to choose fresh stalks and avoid overcooking it.

Asparagus absorbs the flavors of other vegetables, like garlic and onion, and is a perfect pair for lemon.

Simply trim the stems an inch or so and roast for no more than 10 minutes until they are just tender.

My kids are huge fans of peas. They are sweet and nothing like what I remember from my youth when they were overcooked and mushy.

A plate of Baked Lemon Risotto with Asparagus and Peas on a table.

The trick to the sweetest peas is picking them straight from the vine. If that’s not an option, buy frozen.

Make sure they are super sweet and simply allow them to thaw in a bit of cold water.

They will taste as if you picked them fresh from the garden. That’s it! Toss them into the risotto before serving.

Risotto is typically made on the stovetop and requires you to stay at the pot and continuously stir.

I prefer to bake my risotto as it allows me to do other things in the kitchen while the arborio rice is cooking.

If you wanted to turn this into a meal, grilled shrimp or chicken can be added to this risotto easily.

A forkful of Baked Lemon Risotto with Asparagus spears.

What to serve with this baked lemon risotto

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Easy Baked Lemon Risotto with Asparagus and Peas

Ali Randall
Celebrate spring with the tangy flavor of lemon in a baked lemon risotto featuring asparagus and peas.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Italian
Servings 4


  • 1 cup frozen sweet peas, thawed
  • 15-20 asparagus spears
  • 1 tablespoon olive oil
  • 1 tablespoons butter
  • 1/4 cup chopped onion
  • 1 cup Arborio rice
  • 1/4 cup white wine
  • 1.5 cups chicken broth or stock
  • 1.5 cups water, warm
  • Ground black pepper to taste
  • 1 fresh lemon, juiced
  • 1 cup shredded Parmesan cheese
  • Fresh thyme leaves


  • Preheat the oven to 375 degrees F. Place the asparagus spears on a baking sheet lined with aluminum foil and drizzle with olive oil.
  • In a large pot on medium heat, add 1 tablespoon olive oil and sauté the onion, about 3-4 minutes. Add the uncooked rice to the onion mixture and give it a good stir for a minute. Pour in the wine and mix until the wine has been absorbed by the rice.
  • Season with freshly ground black pepper. Pour chicken stock and water into the pot and stir to mix.
  • Transfer the rice mixture to a baking dish and place the rice in the oven. Bake risotto until the liquid has been absorbed, for a total cooking time of 30 minutes.
  • Add the baking sheet of asparagus to the oven for the last 10 minutes, and bake until the asparagus has roasted.
  • Remove the risotto rice from the oven and add 1 tablespoon of butter, the lemon juice and the roasted asparagus and peas and stir gently to combine. Top the finished dish with the Parmesan cheese and fresh thyme leaves.
Keyword Baked Lemon Risotto, Risotto with asparagus, Risotto with peas
Baked Lemon Risotto with Asparagus and Peas | www.homeandplate.com | Celebrate spring with the tangy flavor of lemon in a spring risotto featuring asparagus and peas.

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12 thoughts on “Easy Baked Lemon Risotto with Asparagus and Peas”

  • Baked risotto! I’ve never tried nor heard of it, and now I’m intrigued. I love the springy flavors you’ve used here, that’s for sure. I’ve been meaning to make risotto and I keep forgetting. Thank you for the (lovely + delicious!) reminder 🙂

    • It’s such an easy recipe and so tasty with delicious spring vegetables. Baking risotto is the way to go. Thanks Dana 🙂

  • I absolutely love risotto and this seems much easier than babying it over the stove! Thanks for the idea!

    • I typically always bake risotto to free up time at the stovetop. Thanks Heather. Hope you like it.

    • Easy to make and easy to turn into a full meal…just add some roasted or grilled shrimp and voila….dinner! Thanks Jamie.

  • My mouth is watering just thinking about this risotto ~ I recently got an instant pot and it makes the most amazing risotto in 6 minutes!

    • What a great idea to use an instant pot to make risotto. Easy to make in no time at all. Thanks Sue and let me know how it turns out 🙂

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