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.
Ingredients
Scale
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
Instructions
- Preheat oven: Preheat your oven to 180°C (350°F) using any oven type to prepare for baking the risotto.
- Heat stock: Warm the chicken or vegetable stock until nearly boiling using a stovetop or microwave. This ensures even cooking when baking.
- 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.
- 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.
- 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.
- 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.
- Season to taste: Taste the risotto and adjust the seasoning if needed; it is usually perfectly seasoned already.
- Serve immediately: Serve the risotto hot and creamy. You may top it with additional parmesan if desired for extra flavor.
- 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
