No-Stir Creamy Lemon and Herb Baked Risotto
Creamy baked risotto gets fresh, bright flavor from lemon, parsley, chives, and dill. The oven does most of the work, with a final stir to bring it together.
By Cookin' Kitchen
- Total: 40 minutes
- Servings: 5 servings
Recipe
No-Stir Creamy Lemon and Herb Baked Risotto
Creamy baked risotto gets fresh, bright flavor from lemon, parsley, chives, and dill. The oven does most of the work, with a final stir to bring it together.
Cookin' · https://cookin.club/recipes/no-stir-creamy-lemon-and-herb-baked-risotto
- Prep
- 5 minutes
- Cook
- 35 minutes
- Total
- 40 minutes
- Servings
- 5
Ingredients
For 5 servings
Risotto
To finish
Lemon and herb flavor
Equipment
- Oven
- Casserole dish, about 24 cm/10 inches wide
- Lid or foil
Instructions
Risotto
Step 1: Preheat the oven to 180°C/350°F.
Step 2: Heat the stock until just before boiling, using the stovetop or microwave.
Step 3: Pour the stock into a small casserole dish about 24 cm/10 inches wide. Add the rice, cooking butter, onion, garlic, and pepper.
Step 4: Cover with a lid or foil and bake for 35 minutes, or until the rice is just tender but not mushy. The risotto will still look liquid; that helps it become creamy at the end.
Step 5: Remove the dish from the oven and stir a few times to break up the rice. Add the finishing butter and Parmesan, then stir vigorously until the liquid becomes creamy and mostly evaporates or is absorbed.
Step 6: The risotto should be loose and creamy, not thick, gluey, or stodgy. If it gets too thick, add boiling water 1 tablespoon at a time, stirring well after each addition.
Step 7: Taste and adjust the seasoning.
Step 8: Serve while hot and creamy, topped with more Parmesan if desired.
Lemon and herb flavor
Step 9: Just before serving, gently stir in the lemon rind, lemon juice, parsley, chives, and dill.
Notes
Storage and reheating
Refrigerate leftovers for up to 4 days and reheat them in the microwave. Add a little water if needed to loosen the risotto. The herbs may lose some color and the lemon flavor may fade; add a fresh squeeze of lemon juice if desired.
Nutrition per serving
- Calories
- 406 kcal
- Fat
- 14 g
- Saturated fat
- 8 g
- Carbohydrates
- 57 g
- Sugar
- 4 g
- Fiber
- 2 g
- Protein
- 12 g
- Sodium
- 469 mg
- Cholesterol
- 36 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This oven-baked risotto cooks without stirring, then gets a vigorous final stir with butter and Parmesan for a creamy, flowing texture. Lemon and fresh herbs add a bright finish.
Serve it on its own or alongside fish, prawns, or chicken. For the best texture, cook the rice until tender but not mushy and serve the risotto while it is hot and creamy.
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