No-Stir Creamy Lemon & Herb Baked Risotto
No-Stir Creamy Lemon & Herb Baked Risotto (it’s magic!)
Introduction
If you love creamy risotto but dread the constant stirring, then you are in for a treat! The No-Stir Creamy Lemon & Herb Baked Risotto is a game changer in the kitchen. This effortless dish combines the rich flavors of lemon, herbs, and Parmesan cheese to create a delightful meal that requires minimal effort and attention. Perfect for a cozy dinner or a family gathering, this recipe guarantees a creamy risotto with every bite, without the hassle of standing over the stove.
Why Make This Recipe
Making No-Stir Creamy Lemon & Herb Baked Risotto is ideal for several reasons. Firstly, it saves time; there’s no need to stir and monitor the rice constantly, allowing you to enjoy the cooking process without the stress. Secondly, baking the risotto locks in all the flavors, making it creamy and delicious. Lastly, it’s a versatile dish that can be served as a main course or a side dish, making it perfect for any occasion. Plus, the fresh lemon and herbs add a bright flavor that’s sure to please!
How to Make No-Stir Creamy Lemon & Herb Baked Risotto
Making this risotto is simple and straightforward. Follow these easy steps to create a dish that will impress your friends and family.
Ingredients:
- 1 1/2 cups Arborio risotto rice (Note 1)
- 4 cups chicken stock (low sodium or vegetable)
- 1/2 onion (finely diced – brown, white, or 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)
Directions:
- Preheat your oven to 180°C/350°F.
- Heat up the chicken stock until just before it’s boiling. You can use the stove or the microwave.
- Pour the stock into a small casserole dish (about 24cm/10" wide). Then, add the rice, butter, onion, garlic, and pepper.
- Cover the dish with a lid or foil and bake for 35 minutes. The rice should be tender but not mushy. It will look liquidy, which is perfect for a creamy risotto!
- Once baked, stir the mixture a few times to break up the rice. Add your finishing butter and Parmesan cheese, stirring vigorously until the liquid becomes creamy and mostly absorbed.
- The goal is an oozy and creamy risotto, not thick or gluey. If it becomes too thick, add boiling water one tablespoon at a time, stirring well after each addition.
- Finally, taste for seasoning and adjust if necessary. Serve hot and creamy, topped with extra Parmesan if desired!
How to Serve No-Stir Creamy Lemon & Herb Baked Risotto
Serve this risotto immediately while it’s fresh and hot. You can garnish it with fresh chopped herbs like parsley or chives for added flavor and a beautiful presentation. A sprinkle of extra Parmesan on top will also elevate the dish and add a rich, savory kick.
How to Store No-Stir Creamy Lemon & Herb Baked Risotto
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or chicken stock to loosen it up, as the risotto may thicken in the fridge.
Tips to Make No-Stir Creamy Lemon & Herb Baked Risotto
- Use fresh herbs for the best flavor.
- Don’t skip the stirring step after baking; it’s crucial for achieving that creamy texture.
- Adjust the amount of lemon juice to suit your taste; some prefer a tangier risotto!
Variation (If Any)
You can customize this risotto by adding vegetables like peas or asparagus, or even cooked chicken or shrimp for a heartier meal.
FAQs
1. Can I use brown rice instead of Arborio?
- Arborio rice is best for risotto due to its high starch content, which helps achieve creaminess. Brown rice will not yield the same creamy texture.
2. How can I make this dish vegetarian?
- Simply use vegetable stock instead of chicken stock, and it will be a lovely vegetarian dish!
3. Can I freeze the risotto?
- It’s best to enjoy it fresh, but if you have leftovers, you can freeze them. Just be aware that the texture may change upon reheating.
With this No-Stir Creamy Lemon & Herb Baked Risotto, you can serve a delicious, comforting meal without the hassle of constant stirring. Give it a try and enjoy the magic of baked risotto!
No-Stir Creamy Lemon & Herb Baked Risotto
Ingredients
Main ingredients
- 1.5 cups Arborio risotto rice Note 1
- 4 cups chicken stock low sodium or vegetable
- 0.5 pieces onion finely diced – brown, white, or yellow
- 1 clove garlic finely minced – large!
- 30 grams butter unsalted, cut into 1.5cm/1/2" pieces
- 0.5 tsp black pepper
- 1/3 cup Parmesan cheese finely grated – store-bought pre-grated is fine
- 30 grams 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
Instructions
Preparation
- Preheat your oven to 180°C/350°F.
- Heat up the chicken stock until just before it’s boiling. You can use the stove or the microwave.
- Pour the stock into a small casserole dish (about 24cm/10" wide). Then, add the rice, butter, onion, garlic, and pepper.
Baking
- Cover the dish with a lid or foil and bake for 35 minutes. The rice should be tender but not mushy. It will look liquidy, which is perfect for a creamy risotto!
- Once baked, stir the mixture a few times to break up the rice. Add your finishing butter and Parmesan cheese, stirring vigorously until the liquid becomes creamy and mostly absorbed.
- The goal is an oozy and creamy risotto, not thick or gluey. If it becomes too thick, add boiling water one tablespoon at a time, stirring well after each addition.
- Finally, taste for seasoning and adjust if necessary. Serve hot and creamy, topped with extra Parmesan if desired!
