easy risotto recipe – ham, pea and parmesan baked risotto

Mon 24th, Jun, 2013

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Hello Beach Cottage lovelies, well now, this baked risotto recipe changed my life, sad but true, maybe it will happen to you too…you get it all here in Beach Cottage Land, tips on how to drink water so you buzz around like a happy little bee, ideas on how to hide things in magic wardrobes and now, easy baked risotto recipes that will change your life ;-)


The first time I made risotto it was not baked it was a Jamie Oliver recipe years and years ago when I was first married and Jamie had just hit the scene, albeit on BBC Two with a non-premium time slot and I fell in love with his simple philosophy which along with trips to France, literally changed the way I cooked…I bought the book and still today cook things from those books that I have tweaked to suit me…shame really I never did get on with any of his newer stuff…it all got a bit much but I do still love his faux accent and fantasty garden…


I made a right palava out of that risotto – if truth be known I had not much clue what a risotto was, it was the early days of our going to France and me experimenting with cooking and I must say Arborio sounded exotic and very far off…and not from France hahah…I distinctly remember the aroma around that 80s brown cupboard kitchen (it wasn’t actually the 80′s I am not that old) and felt myself in a little bit of domestic heaven when I sloshed in a glass of white wine and about the whole of our little house lit up with deliciousness….as did the whole street…


It did though take me what felt like forever – new ingredients, new flavours, and the whole glossy rice thing was all news to me and I made a right big deal of it…it seemed like an age later but somehow we were devouring the most deliciously creamy, soft, happy and yummy dinner and the humble risotto has stayed around ever since.

easy risotto recipe – ham, pea and parmesan risotto
Author: Sarah abeachcottage.com
Prep time:
Cook time:
Total time:
Serves: 4
very easy baked risotto recipe – pop it in the oven and forget it!
  • 1 1/2 cups Arborio rice
  • 1 cup Parmesan cheese, grated
  • 1/2 cup white wine
  • half a lemon
  • 3 tbsp butter
  • 2 cups frozen peas
  • 4 slices ham
  • 5 cups stock
  • handful of garden herbs
  • salt and pepper
  1. pre-heat oven to 190C
  2. add 4 cups of stock and rice to ovenproof dish
  3. cover and bake for 45 mins
  4. remove from oven & add wine, stock, cheese, butter, peas, ham, herbs, salt, pepper
  5. stir well
  6. pop back in the oven for 5 mins, stir, add a squeeze of lemon, extra cheese and dress with herbs, salt & pepper


It didn’t take me long to realise a few things – that there is a basic rice to liquid ratio that pretty much works whatever you throw at it, that it’s not rocket science or even baking science and you can get away with eye-balling it all the way to the bank and there’s not much that can go wrong and lastly I realised that this was the ultimate bottom-of-the-fridge-store-cupboard combo – the odd onion, a few stray stalks of celery, half a bottle of wine or some sherry, a garlic clove or six and bob is your easy risotto recipe uncle.

easy parmesan risotto abeachcottage.com

Then I made the life-changing discovery that risotto can, indeed, get easier, risotto can be slung in the oven without having to stand around in the kitchen stirring and foofing, though for sure I do believe that at some points in life, standing in the kitchen over a pan in the kitchen after a long day, while the rest of the world is falling around your ears, can be one of the best therapies around…plus it makes you feel rather domestic and everyone in your old cottage will wander in and ask what is for dinner…

But, the oven way is the Real Girl’s Beach Cottage Risotto – throw it in and forget it and go and get in the bath…

Just the way I like it…

And that is the end of that and my easy baked risotto, try it and smile



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7 Responses to “easy risotto recipe – ham, pea and parmesan baked risotto”

  1. Sarah this looks soooo delish! I’ve never baked risotto before?! The photos look beautiful too. A perfect winter recipe :)

    Nat x

  2. Carol says:

    Hi Sarah. Love a baked risotto but I have always started it traditionally by sauteing the rice, garlic and onion, add the wine and stir till almost evaporated. Then add hot stock and whatever other ingredients you fancy. Stick in hot oven and it’s ready in 30 mins. Stir through some Parmesan. Yum!

  3. merilyn says:

    have to love the delicious look of it sarah, especially if it’s easy peasy!
    Jamie is definitely a gorgeous child of the universe, as are you, especially with that fringe!
    no wonder you get away with anything !!!
    anyone with a sense of humour and enthusiasm does it for me.
    I’ve always loved the back of wardrobes too … some sense of satisfaction, somehow!
    thankyou … lol m :)

    • merilyn says:

      me again just asking sarah … if it is possible to save your recipe as I do with pictures
      I realize one can print it but I don’t tend to print … i would like to go into my recipe folder and see your recipe there as I do with photos?? pleas and thankyou policy applies lol m:)

  4. Neen says:

    Well, if this is as easy and delicious as your chicken curry and spanish eggs then yay !!! Our kids can cook both recipes and I do love that !!
    We do love a pea and bacon risotto here, but the stiring does take a long time. Baked Risotto here we come!! Thankyou Sarah ;) Neen

  5. Jos says:

    Yum Sarah – I made a baked one on Fri for a wintry fix – so divine. I’ve also had success in our fav the slow cooker – man I love my sc!!!! And i’m with you – no more standing at the stove stirring away. Bliss.