If you love risotto but hate the constant stirring, this no-stir baked version is about to change your life! Creamy, rich, and infused with bright lemon and fragrant herbs, this dish delivers restaurant-quality flavor with minimal effort. Just pop it in the oven and let the magic happen. Trust me, this one’s a game-changer!
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Why You’ll Love No-Stir Creamy Lemon Herb Baked Risotto
Effortless Cooking: No need to stand over the stove stirring—just bake and enjoy!
Creamy & Dreamy: The rice absorbs all the flavors beautifully, resulting in a velvety, melt-in-your-mouth texture.
Bright & Fresh: A touch of lemon adds the perfect zesty contrast to the richness.
Customizable: Add veggies, proteins, or extra herbs to make it your own.
Foolproof: Even if you’ve never made risotto before, this method ensures perfect results every time.
Ingredients in No-Stir Creamy Lemon Herb Baked Risotto
Arborio Rice: The essential risotto rice, known for its creamy texture when cooked.
Chicken or Vegetable Broth: Infuses the rice with deep, savory flavor.
Heavy Cream: Adds an extra layer of richness to make this risotto ultra-luxurious.
Lemon Zest & Juice: Brightens up the dish with a fresh citrusy kick.
Parmesan Cheese: Melts into the risotto, giving it that signature cheesy creaminess.
Garlic: A must-have for depth and warmth in every bite.
Butter: Adds richness and helps create that silky-smooth consistency.
Fresh Herbs (Thyme & Parsley): Infuse the dish with a fragrant, earthy aroma.
Salt & Pepper: Essential for bringing all the flavors together.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat the Oven: Set your oven to 350°F (175°C) to ensure even cooking.
Combine Ingredients: In a large oven-safe dish, mix the Arborio rice, broth, garlic, lemon zest, salt, and pepper.
Bake the Risotto: Cover tightly with foil and bake for about 40 minutes until the rice is tender and most of the liquid is absorbed.
Stir in the Creaminess: Remove from the oven, stir in heavy cream, Parmesan, butter, and lemon juice. The residual heat will melt everything into a rich, creamy consistency.
Add Fresh Herbs: Fold in chopped thyme and parsley for a burst of fresh flavor.
Serve & Enjoy: Spoon onto plates, garnish with extra Parmesan and herbs, and serve immediately!
How to Serve No-Stir Creamy Lemon Herb Baked Risotto
With Grilled Chicken or Shrimp: A protein-packed addition that pairs beautifully with the risotto’s creamy texture.
With a Side Salad: A crisp arugula or mixed greens salad with a light vinaigrette balances the richness.
With Roasted Vegetables: Asparagus, mushrooms, or cherry tomatoes add extra depth to the dish.
As a Standalone Dish: Serve it as a comforting, satisfying meal on its own!
Additional Tips
Use Warm Broth: If possible, warm the broth before adding it to the rice for even cooking.
Don’t Skip the Lemon: The acidity cuts through the richness, making the flavors pop.
Make it Vegan: Swap butter for olive oil, heavy cream for coconut cream, and Parmesan for nutritional yeast.
Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth to bring back the creamy texture.
FAQ Section
Q1: Can I use a different type of rice?
A1: Arborio is best, but Carnaroli or Vialone Nano will work. Regular rice won’t give the same creamy texture.
Q2: Can I make this ahead of time?
A2: Yes! Reheat with a little extra broth to keep it creamy.
Q3: How do I make it even richer?
A3: Add an extra tablespoon of butter and more Parmesan before serving.
Q4: Can I add vegetables to this risotto?
A4: Absolutely! Mushrooms, peas, spinach, or asparagus work wonderfully.
Q5: Can I freeze leftover risotto?
A5: It’s best eaten fresh, but you can freeze it. Thaw and reheat with extra broth for best results.
Q6: What’s the best way to reheat risotto?
A6: Warm it on the stovetop with a little broth, stirring until creamy again.
Q7: Can I make this dairy-free?
A7: Yes! Swap butter for olive oil, cream for coconut milk, and Parmesan for nutritional yeast.
Q8: What can I use instead of Parmesan?
A8: Pecorino Romano or nutritional yeast are great substitutes.
Q9: Can I use dried herbs instead of fresh?
A9: Yes, but use half the amount, as dried herbs are more concentrated.
Q10: What other flavors can I add?
A10: Try saffron, roasted garlic, or sun-dried tomatoes for a twist.
Final Thoughts
This No-Stir Creamy Lemon Herb Baked Risotto is the ultimate comfort food without the hassle. Whether you serve it as a main dish or a luxurious side, it’s guaranteed to impress. Give it a try—you’ll never go back to stirring again!
Print
No-Stir Creamy Lemon Herb Baked Risotto
- Prep Time: 5 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 5–6 servings (as a side) 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Description
This ultra-creamy baked risotto is the easiest risotto ever—no stirring required! Everything bakes in the oven, while onion and garlic sauté themselves in butter for incredible flavor. Fragrant with lemon and herbs, it’s perfect on its own or as a side dish for meats, seafood, or fish.
Ingredients
Risotto:
- 1 1/2 cups Arborio 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
- 2 tbsp unsalted butter, cut into small pieces
- 1/2 tsp black pepper
Finishes:
- 1/3 cup finely grated parmesan cheese
- 2 tbsp unsalted butter, cut into small pieces
Lemon & Herb Flavoring:
- 2 tsp lemon zest (from 1 lemon)
- 2–3 tbsp fresh lemon juice
- 1 tbsp finely chopped parsley
- 2 tbsp finely chopped chives
- 3 tbsp finely chopped dill
Instructions
1. Preheat & Heat Stock:
- Preheat oven to 350°F (180°C).
- Heat chicken stock until hot but not boiling (stove or microwave).
2. Assemble & Bake:
- In a small casserole dish (~10”/24cm wide), combine hot stock, rice, onion, garlic, butter, and pepper.
- Cover with a lid or foil and bake for 35 minutes, until rice is tender but not mushy.
3. Stir & Finish:
- Remove from oven and stir vigorously to break up the rice.
- Add parmesan and extra butter, then stir until the mixture turns creamy.
4. Adjust Consistency:
- The risotto should be oozy and creamy, not too thick.
- If too thick, add 1 tbsp boiling water at a time, stirring well after each addition.
5. Season & Serve:
- Taste and adjust seasoning.
- If using lemon & herbs, stir in zest, juice, and herbs just before serving.
- Serve immediately, garnished with extra parmesan if desired.
Notes
- Arborio rice is essential for creamy risotto—its starch content creates the best texture.
- Use a small casserole dish to prevent the rice from drying out.
- Storage & Reheating: Keeps 4 days in the fridge. Reheat in the microwave, adding a splash of water if needed. Refresh with a squeeze of lemon juice before serving.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 2g
- Sodium: 400
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 20mg