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Photo of Baked pea and oregano baked risotto by WW

Baked pea and oregano baked risotto

Total Time
50 min
20 min
30 min
This delicious dish offers a winning combination of smooth and creamy classic flavours and is a perfect go-to for busy people


Grapeseed oil

1 tbs

Brown onion

1 medium, finely chopped

Fresh lemon rind

1 tbs, finely grated


2 clove(s), crushed

Fresh oregano

1 tbs, coarsely chopped, plus extra leaves to garnish

Arborio rice

1 cup(s), (200g)

Chicken stock

2 cup(s), reduced-salt, (500ml)

Frozen green peas

1 cup(s), (120g)

Deli-sliced leg ham

250 g, diced

Low-fat ricotta cheese

60 g

Grated parmesan cheese

¼ cup(s), (20g)


  1. Preheat oven to 180°C or 160°C fan-forced. Heat oil in a large flameproof casserole dish over medium heat. Add onion and cook, stirring, for 3 minutes or until softened. Add rind, garlic and chopped oregano and cook, stirring, for 30 seconds or until fragrant. Add rice and stir to combine.
  2. Add stock and bring to the boil. Cover and bake for 20–25 minutes or until rice is just tender. Add peas and ham and stir to combine. Bake for 5 minutes or until peas are heated through.
  3. Stir ricotta through risotto. Serve risotto sprinkled with parmesan and extra oregano.


SERVING SUGGESTION: steamed vegetables, such as sugar snap peas, zucchini and carrots.TIP: You can use 1 cup diced pumpkin and 1 tablespoon finely chopped fresh sage leaves instead of peas and oregano. Add to rice mixture with the stock.