No-Stir Creamy Lemon & Herb Baked Risotto
This No-Stir Creamy Lemon & Herb Baked Risotto is a comforting dish infused with fresh herbs and zesty lemon, perfect for busy weeknights with minimal effort required.
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!
Notes
Use fresh herbs for the best flavor. Choose quality stock. Let the risotto bake for the full time for perfect consistency.