If you have ever wished to make a luscious, creamy risotto without the constant stirring and babysitting, then you are going to adore this No-Stir Creamy Lemon & Herb Baked Risotto Recipe. It’s a game changer for busy cooks who still want to serve up that comforting, indulgent risotto texture with bright, zesty lemon and fresh herbs dancing in every bite. The magic lies in slow baking and a final vigorous stir that transforms simple ingredients into a silken, dreamy dish bursting with sunshine and fragrant greens.
Ingredients You’ll Need
This No-Stir Creamy Lemon & Herb Baked Risotto Recipe uses a humble lineup of pantry staples and fresh herbs that come together beautifully. Each ingredient has a special job: Arborio rice gives that signature creamy texture, butter adds richness, and the trio of parsley, chives, and dill bring freshness and color while lemon zest and juice brighten every bite.
- 1 1/2 cups Arborio risotto rice: The star grain that absorbs flavors and releases starch for creaminess.
- 4 cups chicken stock (low sodium or vegetable): Provides the flavorful cooking liquid that infuses the rice.
- 1/2 onion, finely diced: Adds subtle sweetness and depth—any onion type works.
- 1 large garlic clove, finely minced: Pumps up the savory base of the dish.
- 30g (2 tbsp) unsalted butter, cut into chunks: Incorporated during baking for richness.
- 1/2 tsp black pepper: For a gentle kick and balanced seasoning.
- 1/3 cup parmesan cheese, finely grated: Melts into the risotto to provide nutty creaminess.
- 30g (2 tbsp) extra unsalted butter, cut into chunks: Added after baking for that luscious finish.
- 2 tsp lemon rind (from 1 lemon): Zesty brightness that awakens the dish.
- 2-3 tbsp lemon juice: Adds fresh acidity to brighten up the creamy texture.
- 1 tbsp parsley, finely chopped: Herbaceous notes and vibrant green color.
- 2 tbsp chives, finely chopped: Delicate onion-like flavor enhancing freshness.
- 3 tbsp dill, finely chopped: Brings a beautifully unique, slightly tangy herb flavor.
How to Make No-Stir Creamy Lemon & Herb Baked Risotto Recipe
Step 1: Preheat Your Oven
Get your oven ready at 180°C/350°F. This temperature is just perfect to gently coax the rice into softness without rushing it, letting all those flavors meld together beautifully as it bakes.
Step 2: Heat the Stock
Warm the chicken stock until nearly boiling. This step ensures the rice can begin absorbing flavors right away once it hits the casserole dish, speeding up the cooking and locking in deliciousness.
Step 3: Combine Everything in a Casserole
Grab a small casserole dish about 24cm (10 inches) wide and pour in the hot stock. Add the Arborio rice, butter chunks, diced onion, minced garlic, and black pepper straight on top. There is no need to stir or pre-cook anything here—that’s the beauty of this No-Stir Creamy Lemon & Herb Baked Risotto Recipe!
Step 4: Bake Covered for 35 Minutes
Pop the dish in the oven covered with a lid or foil. Bake for 35 minutes until the rice is tender yet still holds a slight bite. Don’t worry if there’s still liquid visible—it means your finished risotto will be gloriously creamy, not dry or gluey.
Step 5: Stir in Lemon, Herbs, Butter, and Cheese
Take the casserole out and stir everything vigorously. This breaks up the rice clumps and encourages the liquid to thicken into that signature risotto creaminess. Add the finishing butter, parmesan, lemon rind, lemon juice, and fresh herbs now, folding them gently but thoroughly through the warm rice.
Step 6: Adjust Consistency and Seasoning
The risotto ideally should be oozy and creamy. If it starts feeling too thick, swirl in a tablespoon of boiling water at a time until it loosens to your liking. Taste and adjust salt and pepper if needed—the balance here is elegantly light and fresh, perfect for highlighting the lemon and herbs.
Step 7: Serve Immediately
Risotto waits for no one. Serve it hot, to enjoy the luscious, velvety texture perfectly. Sprinkle with extra parmesan on top if you want to ramp up the savory indulgence, and trust that this No-Stir Creamy Lemon & Herb Baked Risotto Recipe will steal the show.
How to Serve No-Stir Creamy Lemon & Herb Baked Risotto Recipe
Garnishes
Freshly chopped herbs and a generous grating of parmesan cheese are the easiest yet most elegant garnishes. A light drizzle of good quality olive oil or a few lemon zest strands on top can elevate the presentation and the aroma, enticing anyone at the table.
Side Dishes
This risotto pairs beautifully with simply grilled chicken, seared scallops, or roasted vegetables. Their milder flavors and textures balance the creamy, herb-infused rice, making the meal beautifully harmonious and satisfying.
Creative Ways to Present
For a special occasion, serve this risotto in individual warm bowls with a lemon wedge on the side. Alternatively, top with toasted pine nuts or crushed pistachios for a delightful crunch. Adding a few edible flowers can also create a stunning, vibrant plate that’s as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them covered in the refrigerator for up to 2 days. The risotto will firm up as it chills, so it’s best enjoyed reheated gently to recapture that creamy texture.
Freezing
Freezing is possible but not ideal since risotto can lose some of its dreamy texture after thawing. If you choose to freeze, portion it into airtight containers and consume within a month for best flavor.
Reheating
Reheat gently on the stove over low heat with a splash of water or stock to loosen the risotto and bring back its creamy consistency. Stir frequently and avoid overheating to keep it from drying out or becoming gluey.
FAQs
Can I use vegetable stock instead of chicken stock?
Absolutely! Vegetable stock works wonderfully and keeps this recipe vegetarian-friendly while still imparting plenty of flavor to the risotto.
Do I really not have to stir at all while baking?
No stirring is necessary during the baking process, which is the best part! Just give a good stir after baking to develop the creamy consistency.
Can I substitute the herbs?
Of course! Feel free to swap in basil, thyme, or tarragon if you like. The lemon and butter base is flexible and welcomes your favorite fresh herbs.
Is Arborio rice the only type I can use?
Arborio rice is preferred because of its starch content that lends to creaminess. Other risotto rice varieties like Carnaroli or Vialone Nano also work well. Avoid regular long-grain rice.
How do I make this dish vegan?
Simply substitute the chicken stock with vegetable stock, use vegan butter, and replace parmesan with a vegan cheese or nutritional yeast to keep that cheesy flavor.
Final Thoughts
This No-Stir Creamy Lemon & Herb Baked Risotto Recipe is pure joy on a plate — so easy to make, yet packed with fresh, vibrant flavors and silky textures that feel indulgent but light. Give it a try next time you crave comfort food with a sunny twist, and watch it become your new go-to risotto made effortlessly in the oven.
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No-Stir Creamy Lemon & Herb Baked Risotto Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 5.5 to 6 servings as a side
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Description
This no-stir creamy lemon & herb baked risotto recipe delivers a magical, fuss-free way to enjoy classic risotto. With Arborio rice baked gently in flavorful chicken stock and infused with fresh lemon zest, garlic, and a medley of herbs, this side dish comes out irresistibly creamy and perfectly tender without endless stirring. Ideal for a comforting, elegant accompaniment that pairs beautifully with poultry, seafood, or vegetables.
Ingredients
Main Ingredients
- 1 1/2 cups Arborio risotto rice
- 4 cups chicken stock, low sodium (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
Finishing Ingredients
- 1/3 cup parmesan cheese, finely grated (store-bought pre-grated is fine)
- 30g (2 tbsp) unsalted butter, cut into 1.5cm / 1/2″ pieces
- 2 tsp lemon rind (zest) 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 an even cooking temperature for the risotto.
- Heat stock: Warm the chicken stock until just before boiling using either a stovetop or microwave method to prepare it for baking.
- Combine ingredients in casserole: Pour the hot stock into a small casserole dish approximately 24cm (10″) wide. Add the Arborio rice, butter, diced onion, minced garlic, and black pepper into the dish.
- Bake the risotto: Cover the casserole dish tightly with a lid or aluminum foil and bake in the oven for 35 minutes, or until the rice is tender but not mushy. The mixture will remain liquidy, which is essential for achieving creamy risotto texture.
- Stir vigorously: Remove the dish from the oven and stir the risotto several times to break up the rice grains. Add the finishing butter and grated parmesan cheese, stirring vigorously until the liquid thickens into a creamy consistency and gets mostly absorbed.
- Adjust consistency: The goal is an oozy, creamy risotto—not thick, gluey, or stodgy. If the risotto is too thick, stir in 1 tablespoon of boiling water at a time until you reach the desired creaminess.
- Season to taste: Taste the risotto and adjust the seasoning if needed; the recipe usually results in perfectly balanced saltiness.
- Serve immediately: Serve the risotto hot and creamy, topped with extra parmesan cheese if desired, alongside your favorite main dishes for a comforting meal.
Notes
- Use low sodium stock to better control the saltiness of the dish.
- The risotto rice should be tender but still have a slight bite for ideal texture.
- Do not skip the vigorous stirring step after baking to achieve the creamy consistency associated with traditional risotto.
- Adding herbs like parsley, chives, and dill elevates the fresh flavor profile and pairs beautifully with lemon.
- The recipe yields about 5.5 to 6 servings as a side dish.
