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Baked Lemon Risotto with Asparagus and Peas

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


  • 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
  • 1.5 cups warm water
  • Ground pepper to taste
  • 1 fresh lemon, juiced
  • 1 cup shredded Parmesan cheese
  • Fresh thyme leaves


  • Preheat the oven to 375 °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 rice and stir for a minute. Pour in the wine and mix until the wine has been absorbed by the rice.
  • Season with freshly ground pepper and stir in the water and chicken broth.
  • Transfer the rice mixture to a casserole pan and place the rice in the oven. Bake the risotto until the liquid has been absorbed, for a total 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 rice from the oven and add 1 tablespoon of butter, the lemonjuice and the roasted asparagus and peas and stir gently to combine. Top with the Parmesan cheese and fresh thyme leaves.