No-Stir Creamy Lemon & Herb Baked Risotto
This effortless risotto combines the rich flavors of lemon, herbs, and Parmesan cheese, promising a creamy dish without the constant stirring.
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!
Notes
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!