Pea risotto oven-baked

Pea risotto oven-baked

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Community Recipe

  • 6
  • Easy
  • few minutes
  • 50 minutes


  • 400 grams tinned, drained peas
  • 1 cup raw risotto rice
  • 2 cups boiling water
  • 4 tsp stock granules (veg / chicken / beef)
  • black pepper
  • Parmesan cheese shavings

Cooking Instructions

Preheat oven to 200 oC. Mash up ½ of the tinned peas, leave the rest whole. In an oven dish with a lid – add the rice, margarine/butter, boiling water, chicken stock, the mashed peas, pepper and chilli. Stir. Put lid on, bake for 30 minutes. Remove from oven, add the rest of the peas, stir and bake with lid for another 20 minutes. Serve with freshly shaved Parmesan cheese

Alma Recipe by: Alma
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I'm passionately curious about recipes and food ... I love to eat ... I love to experiment with recipes ... I love to inspire people. blog: instagram: xcentric_alma

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