No-Stir Creamy Lemon & Herb Baked Risotto Recipe

Introduction

This no-stir creamy lemon and herb baked risotto is a simple yet elegant dish that feels like magic in every bite. It combines the rich creaminess of traditional risotto with the bright freshness of lemon and herbs, all without the need for constant stirring.

Ingredients

• 1 1/2 cups Arborio risotto rice
• 4 cups low sodium chicken stock (or vegetable stock)
• 1/2 onion, finely diced (brown, white, or yellow)
• 1 large garlic clove, finely minced
• 30g (2 tbsp) unsalted butter, cut into 1.5cm (1/2″) pieces
• 1/2 tsp black pepper
• 1/3 cup parmesan cheese, finely grated
• 30g (2 tbsp) extra unsalted butter, cut into 1.5cm (1/2″) pieces
• 2 tsp lemon rind (from 1 lemon)
• 2 to 3 tbsp lemon juice
• 1 tbsp parsley, finely chopped
• 2 tbsp chives, finely chopped
• 3 tbsp dill, finely chopped

Instructions

1. Step 1: Preheat your oven to 180°C (350°F) for all oven types.
2. Step 2: Heat the chicken stock until it is just before boiling, using a stove or microwave.
3. Step 3: In a small casserole dish around 24cm (10″) wide, pour in the hot stock. Add the Arborio rice, diced onion, minced garlic, 30g of butter, and black pepper.
4. Step 4: Cover the dish with a lid or foil and bake in the preheated oven for 35 minutes, or until the rice is tender but not mushy. The mixture will appear liquidy—that’s perfect for creamy risotto.
5. Step 5: Remove from the oven and stir vigorously a few times to break up the rice. Add the remaining 30g of butter and parmesan cheese, then stir energetically until the liquid becomes creamy and mostly absorbed.
6. Step 6: The risotto should be oozy and creamy, not thick or gluey. If it thickens too much, loosen it by adding 1 tablespoon of boiling water at a time, stirring well after each addition.
7. Step 7: Taste and adjust seasoning if needed—it’s usually perfectly balanced.
8. Step 8: Serve immediately while hot and creamy, with extra parmesan on top if desired.
9. Step 9: For the lemon herb flavor, gently stir in the lemon rind, lemon juice, parsley, chives, and dill just before serving.

Tips & Variations

• Use homemade or high-quality stock for the best flavor. Vegetable stock works great for a vegetarian version.
• Feel free to experiment with different herbs like thyme or basil to suit your taste.
• If you prefer a richer risotto, finish with a splash of cream or a dollop of mascarpone instead of extra butter.
• To add protein, stir in cooked chicken, shrimp, or peas before serving.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave with a splash of water or stock to loosen the texture and bring back the creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for this recipe?

Arborio rice is recommended for its high starch content which creates the creamy texture characteristic of risotto. Other short-grain rice varieties may work, but results might vary.

Is it necessary to preheat the stock?

Yes, using hot stock helps cook the rice evenly and reduces the overall cooking time, ensuring the risotto stays creamy without overcooking.

No-Stir Creamy Lemon & Herb Baked Risotto Recipe

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★★★★★

4.8 from 70 reviews

• Author: Harry
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This No-Stir Creamy Lemon & Herb Baked Risotto offers a magical twist on traditional risotto by eliminating the need for constant stirring. Baked in the oven with a blend of fresh herbs, lemon zest, and juice, this creamy risotto delivers vibrant flavors and a perfectly tender texture, making it a simple yet impressive dish perfect for any occasion.

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Ingredients

Scale 1x2x3x

Risotto Base

• 1 1/2 cups Arborio risotto rice
• 4 cups low sodium chicken stock (or vegetable stock)
• 1/2 onion, finely diced (brown, white, or yellow)
• 1 large garlic clove, finely minced
• 30g (2 tbsp) unsalted butter, cut into 1.5cm (1/2″) pieces
• 1/2 tsp black pepper

Finishing Ingredients

• 1/3 cup parmesan cheese, finely grated
• 30g (2 tbsp) unsalted butter, cut into 1.5cm (1/2″) pieces
• 2 tsp lemon rind (from 1 lemon)
• 2 – 3 tbsp lemon juice
• 1 tbsp parsley, finely chopped
• 2 tbsp chives, finely chopped
• 3 tbsp dill, finely chopped

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Instructions

1. Preheat oven: Preheat your oven to 180°C (350°F) using any oven type to prepare for baking the risotto.
2. Heat stock: Warm the chicken or vegetable stock until nearly boiling using a stovetop or microwave. This ensures even cooking when baking.
3. Combine ingredients in casserole: Pour the hot stock into a small casserole dish approximately 24cm (10″) wide. Add the Arborio rice, diced onion, minced garlic, butter pieces, and black pepper to the stock.
4. Bake the risotto: Cover the casserole with a lid or foil and bake for 35 minutes until the rice is tender but still slightly firm. The mixture will appear liquidy, which is essential for creaminess.
5. Stir vigorously: Remove from the oven and stir several times to break up the rice. Add the finishing butter and parmesan cheese, then stir vigorously until the liquid thickens into a creamy consistency and most of the liquid is absorbed or evaporated.
6. Adjust texture: The risotto should be oozy and creamy, not thick or gluey. If it is too thick, add 1 tablespoon of boiling water at a time and stir well until the desired consistency is reached.
7. Season to taste: Taste the risotto and adjust the seasoning if needed; it is usually perfectly seasoned already.
8. Serve immediately: Serve the risotto hot and creamy. You may top it with additional parmesan if desired for extra flavor.
9. Add lemon herb flavor: Just before serving, gently stir in the lemon rind, lemon juice, parsley, chives, and dill to infuse bright, fresh flavors.

Notes

• Using low sodium stock allows you to control the saltiness of the dish better.
• The risotto will look liquidy after baking – this is intentional to achieve a creamy final texture.
• If the risotto becomes too thick after adding the finishing butter and cheese, add boiling water a tablespoon at a time to loosen it up.
• Fresh herbs and lemon zest brighten up the dish, but can be adjusted or omitted based on preference.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: baked risotto, no stir risotto, lemon herb risotto, creamy risotto, easy risotto recipe, oven baked risotto, Arborio rice