Description
This No-Stir Creamy Lemon & Herb Baked Risotto is a simple, hands-off twist on traditional risotto. By baking the rice with stock, butter, and aromatics, you achieve a perfectly creamy, tender risotto without constant stirring. Finished with fresh lemon zest, juice, and herbs, this dish delivers a bright, flavorful experience that’s both comforting and elegant—ideal for a fuss-free weeknight dinner or impressive side dish.
Ingredients
Scale
Risotto Base
- 1 1/2 cups Arborio risotto rice
- 4 cups low sodium chicken stock or vegetable stock
- 1/2 onion, finely diced (brown, white, or yellow)
- 1 large garlic clove, finely minced
- 30g (2 tbsp) unsalted butter, cut into 1.5cm (1/2″) pieces
- 1/2 tsp black pepper
- 1/3 cup finely grated parmesan cheese (store-bought pre-grated is fine)
- 30g (2 tbsp) unsalted butter, cut into 1.5cm (1/2″) pieces (for finishing)
Lemon & Herb Flavoring
- 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
- Preheat Oven: Preheat your oven to 180°C (350°F) for all oven types to ensure it’s at the right temperature for baking the risotto.
- Heat Stock: Warm the chicken or vegetable stock until almost boiling using a stovetop or microwave. This helps the rice cook evenly during baking.
- Combine Ingredients in Casserole: Pour the warm stock into a 24cm (10″) wide casserole dish. Add the Arborio rice, diced onion, minced garlic, butter pieces, and black pepper into the dish.
- Bake the Risotto: Cover the dish with a lid or foil, then bake in the preheated oven for 35 minutes until the rice is tender but not mushy. The mixture will still appear liquidy, which is essential for the creamy texture.
- Stir Vigorously: Remove the dish from oven and stir thoroughly to break up the rice grains. Add the finishing butter pieces and grated parmesan cheese, then stir vigorously until the risotto becomes creamy and most of the liquid is absorbed or evaporated.
- Adjust Consistency: Aim for an oozy and creamy risotto, not thick or gluey. If the risotto thickens too much, gradually add 1 tablespoon of boiling water at a time, stirring well after each addition to loosen it up.
- Season to Taste: Taste the risotto and adjust salt if needed, though it usually has just the right amount of seasoning.
- Add Lemon & Herbs: Just before serving, gently stir in the lemon rind, lemon juice, and finely chopped parsley, chives, and dill to infuse fresh brightness and herbal aroma.
- Serve Immediately: Serve the risotto hot and creamy, garnished with extra parmesan if desired for an added cheesy finish.
Notes
- Using low sodium stock allows you to better control the salt level in the risotto.
- Do not overcook—the risotto should be tender but still have slight bite and be very creamy.
- Adding lemon and herbs at the end preserves their fresh flavors and prevents bitterness.
- Stirring vigorously after baking is key to releasing starches for that classic creamy texture.
- For a vegetarian version, use vegetable stock and ensure parmesan is vegetarian-friendly.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: risotto, lemon herb risotto, baked risotto, no-stir risotto, creamy risotto, easy risotto, Italian rice dish
