• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Oven-Baked Pea, Pancetta and Lemon Risotto

May 4, 2022 by Joy the Baker 5 Comments

Jump to Recipe

Bowl of easy risotto recipe in a small bowl.

Rice is my preferred starch. Wait… does banana bread count as a starch?  If not I choose rice – it’s more versatile when it comes to dinner anyhow.  Today we’re taking the most elegant of Italian rice dishes and making it more of a one-pot-wonder than a labor of love.  There’s surely still love (read: panccetta and Parmesan) involved but we’re making this particular pot of rice comforting enough to enjoy on the couch with a big spoon like no one is watching. Now if someone is watching – say, you have dinner guests over… this easy risotto recipe is also elegant enough for your vintage china.

I happen to think it makes a very fine Mother’s Day weekend meal.

This recipe comes together on the stovetop, in the oven, and back to the stovetop.  All of that back and forth means we don’t have to sweat it out with a ladle and constant stir – the oven will do a majority of that work for us while we enjoy a glass of wine from the bottle we had to open for the recipe.

Ingredients for easy risotto recipe measured in small bowls.

Here are the ingredients you’ll need to make this easy risotto recipe (in the oven!):

• arborio rice – essential to this recipe, Arborio rice is a short grain Italian rice that cooks up to be super creamy and nearly chewy.

• pancetta (though bacon cooked until crisp and finely chopped works well, too!)

• finely chopped onion

•  white wine really adds a lot of nice flavor to this rice dish but if you prefer to skip it, you can simply substitute with additional chicken stock

•  chicken stock (I swear by my jars of Better than Bouillon in the fridge)

•  finely grated Parmesan cheese (either the cheese ground to a powder or a block of parmesan grated on a microplane)

•  butter, just because

•  fresh or frozen peas

•  lemon juice and zest

•  fresh thyme (or oregano is nice) and fresh parsley, too.

•  fresh cracked black pepper

•  kosher salt, if you feel the chicken stock and Parmesan aren’t enough

Browning pancetta in a cast iron skillet.
Browning rice and onions in skillet.


First things first, pick your pot.  I suggest a large skillet (one that’s oven-proof with a matching oven-proof lid) or a medium Dutch oven with a lid.

We’ll start this easy risotto recipe by browning pancetta on the stovetop over medium heat.  Browning the meat will coax some fat from the pork and crisp the little cubes for flavor and texture.  Brown food tastes good!

Remove the crisp pancetta bits (leaving the fat in the pan) and add the dry rice and finely chopped onion.  Stir around the pan to coat in oil and toast.

Adding chicken stock to easy risotto recipe.
fresh peas and herbs into risotto recipe


On the stovetop, add wine to deglaze the pan, scraping any delicious brown bits that have accumulated on the bottom of the pan into the rice mixture.  Allow the wine to cook down and absorb into the rice before adding warmed chicken broth.  Crank the heat and bring the mixture to a quick simmer.

To allow the rice to absorb the liquid and become irresistibly creamy, place the lid on the pan and cart it off to the oven. No need to peek and stir while the rice is in the oven for 20 minutes. Just let it do its work.

After 20 minutes, use pot holders (duh) to return the pot to the stovetop.  I suggest you keep the pot holders on because I ALWAYS forget that my pot is screaming hot when it’s on the stovetop.  Over medium heat, add remaining broth, peas (frozen is fine, if not encouraged), fresh herbs, lemon zest and juice.  Stir until the additional broth is absorbed and the peas are tender.

Adding pancetta to cooked risotto.

Add a pat of unsalted butter, most of the crispy pancetta (saving some to top each bowl), and a good dose of grated parmesan cheese.

The rice should feel just slightly al dente when it’s ready to serve.

Gosh we’re just inching closer and closer to mac and cheese territory and I love it so much.

Sasuage and chicken jambalaya recipe with spoon in pot.


If you’re in the mood for other cozy rice dishes aside from this easy risotto recipe, see:

Cajun Jambalaya (left) – it’s a humble dish but the nuance and satisfaction here is off the charts!

Pork, Plum, and Pistachio Rice Dish (right) – adapted from Nigel Slater, this rice dish is made with fried pork belly (think REALLY thick bacon) and is easily made with the summer stone fruit you have on hand!

Sausage and Mushroom Risotto – a stovetop version of risotto made with earth meat and mushrooms is perfect for a cool autumn evening.

Andouille, Plantain and Pineapple Fried Rice – I’ll throw anything into a leftover fried rice situation but my favorite is a sweet and savory combination featuring spicy andouille and pineapple.

Earl Grey Rice Pudding – on the sweet side is this absolutely irresistible rice pudding steeped with earl grey tea. Do not leave me alone with a pot of rice pudding if you’d like a serving for yourself I cannot be trusted.

Bowl of easy risotto recipe in a small bowl.

This one pot wonder is both a star main dish or a star side dish.  I also think it makes for star leftovers whether the pot is reheated with a splash of broth or the cold rice is fried into risotto cakes.

Feel free to add or substitute any vegetables you prefer. This recipe is super easy to customize to your own taste.  Add something salty, something fresh, and something bright – that’s the math.

I’m so happy you’re here and baking along with me! Your feedback is super helpful to the site so please leave your ratings and reviews of this easy risotto recipe in the comments below!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bowl of easy risotto recipe in a small bowl.

Oven-Baked Pea, Pancetta and Lemon Risotto

★★★★★ 5 from 1 reviews
  • Author: Joy the Baker
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40-45 minutes
  • Yield: Serves 6
  • Category: dinner
Pin Recipe
Print Recipe

Description

A perfectly creamy risotto made in the oven. Consider this a one-pot meal easy enough for a weeknight meal but fancy enough for dinner guests, too!


Ingredients

Scale
  • 4 ounces finely chopped pancetta
  • 1/2 cup finely chopped yellow or sweet onion
  • 2 cups arborio rice
  • 1 cup white wine
  • 5–5 1/2 cups chicken broth, divided
  • 1 cup finely grated Parmesan cheese, plus more for serving
  • 1 tablespoon unsalted butter
  • 1 1/2 cups frozen peas
  • 1 teaspoon fresh thyme leaves, finely chopped (1/2 teaspoon dried thyme is great too!)
  • 2 teaspoon fresh lemon zest
  • 2 tablespoons very finely chopped parsley
  • Juice of half a lemon, plus lemon wedges for serving
  • Fresh cracked black pepper

Instructions

  1. Place a rack in the middle of the oven and preheat oven to 350 degrees F.
  2. Place a medium (about 4 quart) Dutch oven and any pot and lid suitable for both stovetop and oven cooking, over medium heat on the stovetop. Add pancetta bits and stir around the pot until crisp on all sides, about 8 minutes. Using a slotted spoon, transfer the crisp pancetta to a small plate, leaving any drippings behind in the pan.
  3. Add onions and rice to the dutch oven over medium heat. Stir around the pan until everything is well coated in pancetta drippings and the onions begin to soften, about 4 minutes. The rice will begin to toast – that’s perfect!
  4. Pour the wine into the onion and rice mixture, deglazing any brown bits that have stuck to the bottom of the pan. Allow wine to simmer until absorbed into the rice, about 2 minutes. Pour in 4 cups of chicken broth and bring to a simmer.
  5. Cover Dutch oven with the lid and place in the oven for 20 minutes.
  6. Remove from the oven and place on the stovetop. I keep pot holders on my hands to remind myself that the whole Dutch oven is screamin’ hot. Place the Dutch oven over medium heat on the stovetop and stir in 1 cup of chicken broth, butter, frozen peas, thyme, lemon zest, parsley, juice of a lemon, and a few good cracks of black pepper. Stir in most of the crisp pancetta, saving a few tablespoons for serving. Stir in parmesan cheese to combine until the cheese has melted and the additional broth has absorbed, about 4 minutes.
  7. Taste the rice and add remaining 1/2 cup of broth if the rice is too al dente. Add salt and/or pepper to taste.
  8. Just before serving, sprinkle with remaining pancetta, a bit of cheese, coarsely chopped parsley, and a lemon wedge.
  9. Risotto can be stored in an airtight container for up to 3 days. To reheat, add a splash of water before heating on the stovetop or in the microwave.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Filed Under: Dinner, Holiday, Recipes

Previous Post: « How To Make Box Brownies Better
Next Post: »

Reader Interactions

All Comments
I Made This
Questions
  1. Brienne

    May 23, 2022 at 2:15 pm

    Hi! I am wondering if you think fava beans could work in place of the peas? Thanks!

    Reply
    • Joy the Baker

      May 23, 2022 at 4:13 pm

      Oh, sure! Sounds lovely!

      Reply
      • Brienne

        July 5, 2022 at 8:32 pm

        Thanks Joy! I did end up making this for dinner tonight as written and it was delicious. You would have never known that I didn’t stand at the stove and stir it the whole time. I’ll absolutely make it again.

        Reply
  2. Cake Shop Oldbury

    May 9, 2022 at 6:04 am

    The recipe for baked pea pancetta is outstanding. I tried this recipe last day and getting a lot of comments from my near and dear. Really loved this blog post. Looking forward to see more. Lots of love. Thanks!!

    ★★★★★

    Reply
  3. nancy k

    May 8, 2022 at 8:56 am

    This dish looks so yummy. I am not a huge fan of rice but this recipe is enticing.
    I recently re-discovered pastina…the pasta version of polenta.
    It was a favorite comfort food from my childhood…pastina, butter, salt and a little milk.
    My mother made it often. My brothers and I loved it.
    I just made some last night but added sone romano cheese. It was dreamy. I am looking forward to dressing it up in a similar way to this risotto recipe.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Dinner

French onion chicken in a bowl surrounded by glasses on a table
One-Pot French Onion Chicken Dinner

All the comforts of French onion soup turned into a cozy one-pot dinner.  This French Onion Chicken dinner is downright romantic and perfect for this winter weekend spent all cuddled up. You know every year I trapse in here with a version of Marry Me Chicken that is rumored to be soo good as to…

Read More

Guest: Julia Turshen’s Chicken Francese

Welcome our first December guest – Julia Turshen! Julia Turshen is a best selling cookbook author, food writer, chef, and food equity advocate. She lectures on food and home cooking and has published four solo books on the subject and has contributed to many others in collaboration or as a writer. She hosts the podcast…

Read More

Texture of homemade hamburger helper in pot.
One-Pot Homemade Hamburger Helper with Sneaky Veggies

You’ll be making this homemade hamburger helper recipe for dinner at least once a month. It’s a hearty and comforting dish and jam packed with secret veggies. Not that we need to keep veggies a secret but… sometimes we do. Let’s make classic Helper from scratch! Your kids (or the child inside your heart) will…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

cowboy cookies close up showing texture.

Cowboy Cookies with salted cereal brittle

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
Someone call @foodnetwork because Dad and I need a Someone call @foodnetwork because Dad and I need a baking show stat. Here’s our very best chocolate chip cookies and all the little tips that make them perfection. ✨🍪 Find the full recipe linked in the profile!
We’re baking the classics on Joy the Baker this We’re baking the classics on Joy the Baker this month and up next, my very favorite Lemon Bar recipe with fresh lemon juice and the tiniest hint of coriander. ⁣🍋🌼✨
⁣
Find the full recipe linked in the profile and bust out the white chocolate and macadamia nuts for next week’s bake! ⁣
⁣
#lemonbars #easybaking #bakedfromscratch #joythebaker
Day in the Life: out in the woods writing a little Day in the Life: out in the woods writing a little cookbook about camp food. 💖🏕️🙋🏻‍♀️
Homesick Banana Bread. Recipe linked in the profil Homesick Banana Bread. Recipe linked in the profile (and you don’t have to be homesick to make it). #bananabread #sundaybaking
Let’s make one single GIANT PANCAKE which is the Let’s make one single GIANT PANCAKE which is the perfect Breakfast Dessert or Spiral Bake - whatever you need it to be. ⁣
⁣
Pro Tips: Smell you buttermilk and decide it’s probably fine. Flip the pancake with reckless confidence. You can sit to eat - you don’t have to eat like you work in a restaurant anymore. ⁣
⁣
Find a version of the full recipe linked in the profile. Xo.
🙋🏻‍♀️ still out here drinking whole mi 🙋🏻‍♀️ still out here drinking whole milk by the glass which is honestly hard to do when you live with a small indoor lion.
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up