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

Scale

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

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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.