Easy Garlic Parmesan Risotto with Peas
Creamy, rich, and oh-so-cheesy, this garlic Parmesan risotto is comfort food, elevated. I’ve got the secret to the EASIEST risotto you’ll ever make!
Making risotto is a labor of love—emphasis on the labor part. It’s not especially hard work, but it takes a lot of babysitting and standing at the stove while slooooowly ladling in broth. But what if I told you that you could get all the creamy deliciousness of risotto without all that work? And it’s just as good as the real deal? This garlic Parmesan risotto recipe is here to change the game!
Cooking it in the oven is the secret. That’s it! And you don’t have to add the broth one ladle at a time or stand in the kitchen for 40 minutes. It’s like a dream. A creamy, cheesy dream—which is what all the best dreams are made of, right?
Now, let’s talk about the flavor. This risotto is garlicky in the best way—aromatic and warm without knocking you over—and the Parmesan brings its signature salty, nutty flavor to the table. Peas add a pop of color and sweetness, but truly, you can add any veggie you like and it’ll work with the flavors in this dish.
Ingredients for Garlic Parmesan Risotto
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Olive Oil – For cooking the aromatics and toasting the rice.
- Shallot and Garlic – If you can’t find shallots—some smaller markets don’t sell them!—you can swap in half of a small yellow onion.
- Arborio Rice – You absolutely cannot make risotto with everyday brown or white rice!
- Dry White Wine – Like Sauvignon Blanc or Pinot Grigio.
- Chicken Stock – Or vegetable stock.
- Parmesan Cheese – Freshly grated is so much better than store-bought grated! It’ll melt much more smoothly and it has a more nuanced flavor.
- Butter – This adds richness—because risotto is all about the richness.
- Salt and Black Pepper – Fresh, coarsely ground black pepper is a revelation in risotto.
- Frozen Peas – A traditional addition to risotto.
What Is Arborio Rice?
Arborio rice is a short-grain rice that has a high starch content, which is what gives risotto its signature velvety texture. Unlike other types of rice, Arborio has the ability to absorb liquid slowly while releasing starch. If Arborio isn’t available, you can try substitutes like Carnaroli or Vialone Nano rice, both of which are also excellent for this garlic Parmesan risotto.
How to Make Garlic Parmesan Risotto
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Prepare. Preheat your oven to 350˚F.
- Cook the vegetables. Warm the olive oil in a Dutch oven set over medium-high, then cook the shallot until it softens. Add the garlic and cook until fragrant.
- Toast the rice. Stir the rice into the pot and cook until it’s toasted. Pour in the wine and 4 cups of stock.
- Bake. Transfer the pot to the oven and bake for 30 minutes, or until most of the liquid is absorbed. Stir in 1 cup of the remaining chicken stock, cover, and return to the oven for an additional 15 to 20 minutes.
- Finish. Stir in the remaining stock, cheese, butter, salt and pepper; keep stirring quickly for 3 to 4 minutes, or until the rice is creamy. Stir in the peas, then serve with additional cheese and fresh herbs, if desired.
Tips for Making Risotto in the Oven
Here are my best tips for making perfect baked risotto!
- Use a Dutch oven. A heavy, oven-safe pot like a Dutch oven is perfect for even heat distribution and consistent cooking. If you don’t have a Dutch oven, any oven-safe cooking vessel will work.
- Toast the rice. Don’t skip the step of toasting the Arborio rice in the olive oil. This enhances its nutty flavor and helps the grains stay separate as they cook.
- Use stock, not broth. Broth is salted; stock typically isn’t. (Or you can use low-sodium broth.) This distinction is important with risotto since the rice absorbs so much liquid. Using regular sodium broth, plus adding salty Parmesan on top of that, will leave you with risotto that’s overly salty.
Variations
If you’re not a fan of peas, there are many other options! Here are some to consider:
- Add bacon. Cook chopped bacon until crisp and reserve some of the drippings to use in place of olive oil. Stir in the cooked bacon at the very end for an extra hit of flavor. Pancetta is good too!
- Incorporate mushrooms. Sauté sliced or diced mushrooms with the shallot and garlic. (Or try this Mushroom Risotto!)
- Switch up the cheese. While Parmesan is traditional, you can experiment with other hard cheeses like Pecorino or Asiago for a different flavor.
- Add roasted squash. Winter squash is so good with risotto, as you can see from this Butternut Squash Risotto! Fold Roasted Honeynut Squash in just before serving.
How to Store and Reheat Leftovers
Risotto is really best eaten right away. If you do have leftovers, transfer to an airtight container. Store it in the refrigerator for 3-4 days or freeze for up to 2 months. Thaw frozen risotto in the refrigerator before reheating.
When reheating, add a splash of chicken stock or water to restore some of the moisture and creaminess. Warm it gently on the stovetop over low heat, stirring frequently, or microwave it in short intervals, stirring in between. Or use your leftovers to make arancini, which is really the best option if you ask me.
What to Serve With Garlic Parmesan Risotto
- Basil Pesto Grilled Chicken Thighs
- Pan Seared Salmon
- Garlic Parmesan Baked Asparagus
- Sautéed Broccoli Rabe
- Bacon Wrapped Pork Tenderloin
- The Best Air Fryer Chicken Breast
More Rice Recipes
- Lobster Risotto
- Hibachi Fried Rice
- Rice Pilaf
- Easy Cilantro Lime Rice
- Mango Sticky Rice
- Instant Pot Red Beans and Rice
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Get the Recipe: Garlic Parmesan Risotto
Ingredients
- 1 tablespoon olive oil
- 1 shallot, peeled and finely chopped
- 2 garlic cloves, minced
- 2 cups arborio rice
- ¾ cup dry white wine
- 6 cups chicken stock
- 1 ½ cups grated parmesan cheese
- ¼ cup butter, cut into cubes
- 1 tablespoon kosher salt
- 1 ½ teaspoons freshly ground black pepper
- 1 ½ cups frozen peas
Equipment
Instructions
- Preheat oven to 350˚F.
- Heat a dutch oven over medium high heat. Add the olive oil and heat to shimmering.
- Add the shallot to the oil and cook until softened, Stir in the garlic and cook for 1 minute longer.
- Add the rice and stir to combine. Cook the rice for 2-4 minutes until slightly toasted.
- Stir in the wine and 4 cups chicken stock and stir. Remove from the heat.
- Transfer the dutch oven to a preheated oven and bake for 30 minutes or until most of the liquid is absorbed. Add 1 cup of the remaining chicken stock and stir to combine. Cover and return to the oven for an additional 15-20 minutes.
- Remove from the oven and stir in the remaining chicken stock, parmesan, butter, salt and pepper. Stir quickly for approximately 3-4 minutes until the rice is creamy and has thickened slightly.
- Stir in the peas and stir.
- Serve hot with freshly shaved parmesan, chopped fresh parsley and basil, if desired.