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

Scale

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

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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