No-Stir Creamy Lemon & Herb Baked Risotto (it's magic!)
Total Time
40 minutes
Prep Time
5 minutes
Cook Time
35 minutes
Rating
4.94 out of 5 stars
(99)
Ingredients
5 servings
- 1 1/2 cups Arborio risotto rice (Note 1)
- 4 cups chicken stock (, low sodium (or vegetable)
- 1/2 onion (, finely diced (brown, white, yellow)
- 1 garlic clove (, finely minced (large!)
- 30g/ 2 tbsp butter (, unsalted, cut into 1.5cm / 1/2" pieces)
- 1/2 tsp black pepper
- 1/3 cup parmesan cheese (, finely grated (store bought pre grated is fine)
- 30g/ 2 tbsp extra butter (, unsalted, cut into 1.5cm / 1/2" pieces (Note 3)
- 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)
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Preparation
Step 1
Preheat oven to 180°C/350°F (all oven types).
Step 2
Heat stock: Heat up the chicken stock until just before boiling using whatever method suits - stove or microwave.
Step 3
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.
Step 4
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!
Step 5
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.
Step 6
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.
Step 7
Taste for salt: Taste for seasoning and adjust (I find it's just right).
Step 8
Serve asap! Serve while hot and creamy, topped with more parmesan if desired!
Step 9
Lemon Herb flavouring option:
Step 10
Add lemon rind, juice and herbs, stir through gently just before serving.
Step 11
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