No-Stir Creamy Lemon & Herb Baked Risotto (it's magic!)
User Reviews
4.9
No-Stir Creamy Lemon & Herb Baked Risotto (it's magic!)
Description
The no-stir creamy lemon and herb baked risotto simplifies traditional risotto making by baking arborio rice mixed with diced onion, garlic, butter, and black pepper in hot stock until the rice becomes tender yet still holds its shape. Once baked, stirring incorporates the remaining butter and finely grated parmesan to emulsify the dish into a creamy consistency with an oozy, moist texture rather than thick or gluey.
Lemon zest and juice deliver a fresh citrus brightness, while parsley, chives, and dill introduce layered herbal flavors that complement seafood and lighter main dishes well. The aromas and flavors from the baked onion and garlic soften gently during cooking without becoming bitter, preserving a balanced base.
This risotto also offers practical benefits: it can be prepared ahead and stored in the refrigerator for up to four days, reheating well with some added water to regain creaminess. Using risotto rice is essential here for the starch release that creates the creamy texture without needing to stir constantly.
Ingredients
Risotto:
- 1 1/2 cups arborio rice Note 1
- 4 cups chicken stock , low sodium (or vegetable)
- 1/2 onion , finely diced (brown, white, yellow)
- 1 garlic finely minced (large!, clove
- 30g/ 2 tbsp butter , unsalted, cut into 1.5cm / 1/2" pieces
- 1/2 tsp black pepper
Finishes:
- 1/3 cup Parmesan Cheese , finely grated (store bought pre grated is fine)
- 30g/ 2 tbsp butter unsalted, cut into 1.5cm / 1/2" pieces (Note 3, extra
Lemon Herb Flavour (excellent with fish & prawns, Note 4):
- 2 tsp lemon rind (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 to 180°C/350°F (all oven types).
- Heat stock: Heat up the chicken stock until just before boiling using whatever method suits - stove or microwave.
- Pour everything into casserole dish: Pour the stock into a small casserole pot ~24cm/10" wide. Then add all the remaining Risotto ingredients - rice, butter, onion, garlic, pepper.
- Bake 35 minutes: Cover with lid or foil, bake 35 minutes or until rice is just cooked - tender but not mushy. The risotto will still look liquidy - that's what you want to ensure risotto is creamy at the end!
- Stir vigorously: Remove from oven, stir ta few times to break up rice. Add finishing butter and parmesan, then stir vigorously until the watery liquid becomes creamy, and mostly evaporates/gets absorbed.
- Goal - oozy and creamy:The risotto should be oozy and creamy, not thick, gluey or stodgy. If it gets too thick, add 1 tbsp of boiling water at a time to loosen it up, stirring well after each addition.
- Taste for salt: Taste for seasoning and adjust (I find it's just right).
- Serve asap! Serve while hot and creamy, topped with more parmesan if desired!
Lemon Herb flavouring option:
- Add lemon rind, juice and herbs, stir through gently just before serving.
Notes
- Use arborio rice for proper starch content to achieve creamy risotto texture.
- Avoid using overly wide casserole dishes to prevent the risotto layer from becoming too thin and drying out.
- You may omit the finishing butter to reduce fat, but do not skip the cooking-phase butter for proper sautéing of onions and garlic.
- Add herbs to taste and adjust lemon juice at the end for balanced fresh flavor.
- Store leftover risotto in the refrigerator up to 4 days and reheat in microwave, adding water as needed to restore creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 as a side
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406cal | 20% |
| Carbohydrates | 57g | 19% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 36mg | 12% |
| Sodium | 469mg | 20% |
| Potassium | 279mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 487IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 87mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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