Let the oven do the work with this simple baked risotto. Adding the peas near the end keeps them bright and sweet, and stirring in Parmesan at the finish makes the risotto extra creamy.
Nicky’s Notes
I love the traditional, hands-on method for risotto, but sometimes a baked, throw-it-all-in-the-pan version is perfect.
- Quick — ready in about 25 minutes.
- Mostly hands-off — most of the cooking happens in the oven.
- No chopping required if you use pre-cut ham — this shortcut skips the usual onion base, using celery salt for savory depth instead.
- Delicious — salty ham, sweet peas and creamy Parmesan make a comforting combination.
Table of Contents
- Nicky’s Notes
- 📋 Ingredients for this baked risotto
- Abbreviated Recipe
- Recipe Tips
- 🍽️ What to serve it with
- Make ahead and Leftovers Guide
- 📺 Watch how to make it
- Ham and Pea Risotto Recipe
- 🍲 More One-pan recipes
📋 Ingredients for this baked risotto
Full recipe with exact quantities is in the recipe card below.
Stock — Use the best-tasting stock you can. Homemade chicken stock, a rich store-bought bone broth, or a concentrated glaze will give the best flavour. If needed, plain water with a good-quality stock cube will still work.
Ham — Use cooked, cubed or shredded ham. Leftover roast ham works well for chunky pieces; shredded ham hock or pre-shredded ham is convenient if you prefer smaller pieces.
Abbreviated Recipe
Add rice, oil, pepper, garlic, celery salt, ham and hot stock to a heated ovenproof pan. Stir, cover and bake for 17 minutes. Stir in peas, Parmesan and lemon juice, then return to the oven for about 3 minutes or until the rice is tender. Finish with extra Parmesan and parsley.
Recipe Tips
- Preheat the casserole dish so the rice begins to cook immediately when added.
- Use stock that’s just boiling — adding hot stock helps the rice start cooking right away.
Comfort food that’s simple to prepare.
🍽️ What to serve it with
This risotto is a satisfying main, but if you want a side or two, consider:
- Garlic bread
- A simple butter lettuce salad
- Roasted garlic broccoli for extra veg
Make ahead and Leftovers Guide
- Risotto is best served immediately, but you can make it ahead. Cool, cover and refrigerate. Reheat gently in a pan over low heat, adding extra stock to loosen the texture. Alternatively, microwave covered on high until piping hot, stirring once halfway through.
- Freezing is possible but may affect the texture. Cool quickly, freeze in a sealed container, and defrost overnight in the fridge before reheating. Add stock when reheating to refresh the creaminess.
📺 Watch how to make it
Ham and Pea Risotto Recipe
Ingredients
- 300 g (10½ oz) arborio rice
- 1 tbsp olive oil
- ½ tsp ground black pepper
- ½ tsp garlic powder or 2 garlic cloves, minced
- ¼ tsp celery salt
- 150 g (1 cup) cooked ham chunks or shredded ham
- 700 ml (3 cups) just-boiled strong chicken stock
- 115 g (2/3 cup) frozen peas
- 50 g (½ cup) grated Parmesan
- Juice of ½ lemon
To serve:
- Extra grated Parmesan
- Ground black pepper
- Chopped fresh flat-leaf parsley
Instructions
- Preheat the oven to 200°C fan / 425°F / gas mark 7. Put a lidded casserole dish in the oven to heat.
- Carefully remove the hot dish, taking off the lid (use a tea towel to protect your hands).
- Add the rice, oil, pepper, garlic, celery salt, ham and the just-boiled stock. Stir, replace the lid and bake for 17 minutes.
- Remove from the oven, stir in the peas, Parmesan and lemon juice. Cover and return to the oven for about 3 minutes, or until the rice is tender.
- Taste and adjust seasoning — the salt level depends on your ham and stock. Serve topped with extra Parmesan, black pepper and parsley.
Notes
Don’t like ham or peas?
Swap the ham for cooked chicken and add sliced mushrooms for a different version.
Nutritional information is approximate, per serving. This recipe serves 4.
Nutrition
Carbohydrates: 65 g |
Protein: 22 g |
Fat: 16 g |
Saturated Fat: 6 g |
Sodium: 1158 mg |
Fiber: 4 g |
Sugar: 2 g
Nutrition information is an approximation and can vary.
🍲 More One-pan recipes
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Dinner
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