No-Stir Creamy Lemon & Herb Baked Risotto (it's magic!)
Ingredients
- 1 ½ carborio risotto rice)
(note 1
- 4 cchicken stock)
, low sodium (or vegetable
- ½onion)
, finely diced (brown, white, yellow
- 1garlic clove)
, finely minced (large!
- 30 g/ 2 tbsp butter
, unsalted, cut into 1.5cm / 1/2" pieces
- ½ tspblack pepper
- ⅓ cparmesan cheese)
, finely grated (store bought pre grated is fine
- 30 g/ 2 tbsp extra butter)
, unsalted, cut into 1.5cm / 1/2" pieces (note 3
- 2 tsplemon rind)
(1 lemon
- 2 tbsplemon juice
- 1 tbspparsley
, finely chopped
- 2 tbspchives
, finely chopped
- 3 tbspdill
, finely chopped
Directions
- 1
Preheat oven to 180°C/350°F (all oven types).
- 2
Heat stock: Heat up the chicken stock until just before boiling using whatever method suits - stove or microwave.
- 3
Pour everything into casserole dish: Pour the stock into a small casserole pot ~24cm/10" wide. Then add all the remaining Risotto ingredients - rice, butter, onion, garlic, pepper.
- 4
Bake 35 minutes: Cover with lid or foil, bake 35 minutes or until rice is just cooked - tender but not mushy. The risotto will still look liquidy - that's what you want to ensure risotto is creamy at the end!
- 5
Stir vigorously: Remove from oven, stir ta few times to break up rice. Add finishing butter and parmesan, then stir vigorously until the watery liquid becomes creamy, and mostly evaporates/gets absorbed.
- 6
Goal - oozy and creamy:The risotto should be oozy and creamy, not thick, gluey or stodgy. If it gets too thick, add 1 tbsp of boiling water at a time to loosen it up, stirring well after each addition.
- 7
Taste for salt: Taste for seasoning and adjust (I find it's just right).
- 8
Serve asap! Serve while hot and creamy, topped with more parmesan if desired!
Lemon herb flavouring option:
- 1
Add lemon rind, juice and herbs, stir through gently just before serving.
No-Stir Creamy Lemon & Herb Baked Risotto (it's magic!)
Similar Recipes
Ratings & Reviews
Based on 109 ratings
Rating Breakdown
About this Recipe
Craving that comforting, creamy risotto but dread the constant stirring? Our No-Stir Creamy Lemon & Herb Baked Risotto delivers all the deliciousness with none of the fuss, making it perfect for even the busiest weeknights.
The Magic Behind No-Stir Risotto
This recipe truly feels like magic, transforming humble ingredients into an ultra-creamy, restaurant-quality dish using an entirely hands-off oven method. The secret lies in how the ingredients are layered, allowing the rice to slowly absorb the rich chicken or vegetable stock. You don't even need to sauté the onion and garlic beforehand; they "saute" beautifully in the oven as they float on the surface with the butter, infusing the risotto with their aromatic flavors without extra effort. It’s a game-changer for home cooks seeking both ease and gourmet taste.
What you'll experience is a wonderfully rich and creamy texture that coats every grain of Arborio rice. Each bite offers a bright burst of fresh lemon, beautifully complemented by a fragrant blend of parsley, chives, and dill. The addition of Parmesan cheese melts seamlessly into the dish, adding a salty, umami depth that makes this baked risotto incredibly satisfying. This method ensures a perfectly cooked risotto every time, setting realistic expectations for a simple yet elegant dish.
Customization & Serving Ideas
This easy risotto recipe is wonderfully versatile. Feel free to swap the chicken stock for vegetable stock for a vegetarian-friendly option. While the recipe uses a specific mix of fresh herbs—parsley, chives, and dill—you can adjust their proportions to suit your palate, or even experiment with other soft herbs you love. The key is to use fresh, vibrant herbs for the best flavor.
This fragrant lemon herb risotto is good enough to enjoy on its own, but truly shines as a sophisticated side dish. It makes a wonderful accompaniment to a variety of mains, including roasted meats, pan-seared fish, or succulent seafood. Think of it not just as a side, but as a luxurious, semi-sauce that elevates any meal.