You won’t believe how simple it is to make this Easy Baked Leek and Pea Risotto. The best part is you don’t have to constantly stir the pot!
I am so excited to share this risotto recipe with you today. I didn’t have intentions to share a risotto recipe on the blog this month, but I was inspired by a trip to my local grocery store. For some reason they had a big Italian section down the main isle. I noticed this a few months ago but didn’t bother to take a look. Last week when I was picking up a few groceries, I noticed that everything in the Italian section was on clearance! I am a huge bargain shopper and it is really hard for me to turn down a sale. I picked up a few boxes of organic pasta and some arborio rice for risotto. I had to stop myself from buying too much pasta!
I wanted to try baking the risotto instead of the traditional method. I wasn’t sure how it would work out, but the results were amazing. The risotto starts on the stovetop like normal. Leeks are sautéed in olive oil, along with fresh garlic and thyme for aromatics. The arborio rice gets toasted then deglazed with white wine. Warm vegetable broth is poured over and then the whole covered pot goes into the oven. The oven does all the work for you!
After the risotto has baked in the oven for 25 minutes, some more broth is added along with peas, vegan butter, nutritional yeast and lemon juice. It is so simple and the texture of the risotto is perfect.
I can’t wait to experiment with other risotto recipes using this cooking method.
This Easy Baked Leek and Pea Risotto is:
A twist on classic risotto
Easy to make
Perfect for entertaining
or for the holidays
Watch how easy it is to make this risotto!