Are you craving a comforting dish that’s bursting with flavor but won’t take all day to prepare? Look no further than No-Stir Creamy Lemon & Herb Baked Risotto! This delightful recipe is perfect for busy weeknights or any time you want a delicious meal with minimal effort. With creamy rice infused with fresh herbs and zesty lemon, you’ll find it hard to believe that no stirring is required!
Why Make This Recipe
This No-Stir Creamy Lemon & Herb Baked Risotto is magic because of how easy it is to prepare. You’ll love that you can toss everything into a baking dish, letting the oven do most of the work while you relax. The combination of flavors is fresh and light, making it a great choice for any occasion, whether it’s a family dinner or a gathering with friends. Plus, who doesn’t appreciate a meal that tastes like it took hours to make when it only takes a fraction of the time?
How to Make No-Stir Creamy Lemon & Herb Baked Risotto
Making this baked risotto is a breeze! Here’s a step-by-step guide to bring this dish from your kitchen to your table.
Ingredients
- 1 1/2 cups Arborio risotto rice (Note 1)
- 4 cups chicken stock (or vegetable stock, low sodium)
- 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 (from 1 lemon)
- 2 – 3 tbsp lemon juice
- 1 tbsp parsley, finely chopped
- 2 tbsp chives, finely chopped
- 3 tbsp dill, finely chopped
Directions
- Preheat Oven: Preheat your oven to 180°C/350°F (all oven types).
- Heat Stock: Heat the chicken stock until just before boiling using a stove or microwave.
- Pour Everything Into Casserole Dish: Pour the hot stock into a small casserole pot (~24cm/10″ wide). Add all the remaining risotto ingredients—rice, butter, onion, garlic, and black pepper.
- Bake for 35 Minutes: Cover the dish with a lid or foil and bake for 35 minutes. The rice should be tender but not mushy. It will look a bit liquidy, but that’s okay; this helps ensure a creamy texture later!
- Stir Vigorously: Remove the casserole from the oven. Stir it a few times to break up the rice. Add the finishing butter and Parmesan cheese, then stir vigorously until the liquid becomes creamy and mostly evaporates or gets absorbed.
- Check for Creaminess: The goal is to have an oozy and creamy risotto—if it’s too thick, add boiling water a tablespoon at a time and stir well after each addition.
- Taste for Salt: Taste and adjust the seasoning if needed.
- Serve ASAP: Serve hot and creamy, topped with more Parmesan if desired!
How to Serve No-Stir Creamy Lemon & Herb Baked Risotto
This risotto is best served hot right out of the oven. You can enjoy it as a comforting main dish or as a side with grilled chicken, fish, or a fresh salad. Don’t forget to garnish it with some extra Parmesan cheese or fresh herbs for a beautiful presentation!
How to Store No-Stir Creamy Lemon & Herb Baked Risotto
If you have leftovers, store them in an airtight container in the refrigerator. The risotto will keep well for 3-4 days. When reheating, you may need to add a splash of water or broth to restore its creamy consistency.
Tips to Make No-Stir Creamy Lemon & Herb Baked Risotto
- Use Fresh Herbs: For the best flavor, use fresh herbs rather than dried.
- Quality Stock: The chicken or vegetable stock can make a big difference in taste, so choose a good quality one.
- Don’t Rush the Baking Time: Let the risotto bake for the full time to achieve the perfect consistency.
Variation
Feel free to add your favorite vegetables, like peas or asparagus, during the last few minutes of baking for added nutrition and flavor. You can also experiment with different cheeses, such as goat cheese or feta, for a twist.
FAQs
1. Can I use brown rice instead of Arborio rice?
No, Arborio rice is essential for the creamy texture. Brown rice has a different cooking time and will not yield the same result.
2. Is it possible to make this risotto vegetarian?
Yes! Simply substitute chicken stock for vegetable stock.
3. Can I make this risotto ahead of time?
While it’s best enjoyed fresh, you can prepare the ingredients in advance. Just bake it before serving for the best experience!
Enjoy making and sharing your No-Stir Creamy Lemon & Herb Baked Risotto—it’s bound to become a family favorite!
No-Stir Creamy Lemon & Herb Baked Risotto
Ingredients
Main Ingredients
- 1.5 cups Arborio risotto rice
- 4 cups chicken stock (or vegetable stock, low sodium)
- 0.5 unit onion, finely diced (brown, white, yellow)
- 1 clove garlic, finely minced large clove
- 30 g unsalted butter, cut into 1.5cm pieces
- 0.5 tsp black pepper
- 0.33 cup parmesan cheese, finely grated store-bought pre-grated is fine
- 30 g extra unsalted butter, cut into 1.5cm 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
Preparation
- Preheat your oven to 180°C/350°F (all oven types).
- Heat the chicken stock until just before boiling using a stove or microwave.
- Pour the hot stock into a small casserole pot (~24cm/10″ wide). Add all the remaining risotto ingredients—rice, butter, onion, garlic, and black pepper.
Baking
- Cover the dish with a lid or foil and bake for 35 minutes. The rice should be tender but not mushy.
- Remove the casserole from the oven. Stir it a few times to break up the rice.
- Add the finishing butter and Parmesan cheese, then stir vigorously until the liquid becomes creamy and mostly evaporates or gets absorbed.
- Taste and adjust the seasoning if needed.
- Serve hot and creamy, topped with more Parmesan if desired!
