Creamy Lemon And Herb Risotto
An Effortless Creamy and Baked Risotto Recipe
This Creamy Lemon & Herb Baked Risotto is made using an entirely hands-off oven method that will bring risotto onto your dinner table even on the busiest of weeknights! It’s ultra creamy, there’s no stirring and you don’t even need to sauté onion!Luscious yet fresh and bright from the herbs and lemon, it’s delicious alone but pairs especially well with fish, prawns and chicken.
There will always be a time and place for risotto made the traditional way, stirring leisurely at the stove for a good 25 minutes as cookbooks and Italian nonnas have always insisted.
Ingredients:
Lemon and Herb flavoring option
To make the Lemon and Herb flavor, all you need is one lemon, and any herbs you choose – I used parsley, chives and dill.
Herbs – I’ve used a 1-2-3 combination of parsley (1 tbsp), chives (2 tbsp) and dill (3 tbsp). Using a ratio like that is a handy way to strike a good flavour balance between the “lead vocals” in flavor (dill, in this case) with the “backup singers” (parsley and chives in this case, which are more subtle in flavor). You can use any herbs you want and it’s easy to figure out how much to add because we just add the herbs in right at the end so just keep adding to your taste!
Directions:
Heat stock using whatever means you want – stove, microwave. Heat until just hot and steamy; it doesn’t need to be boiling. This pre-heating ensures the rice cooks evenly. Can’t be bothered? That’s fine too. Just add 10 – 12 minutes to the bake time, to factor in the time it takes for the stock to heat up in the oven;
Put everything in casserole dish – The rice, stock, butter, onion and garlic;
Bake 35 minutes – Cover with casserole lid or tightly with foil, then bake for 35 minutes or until the rice is just cooked. Ovens are never the same so it may take a bit longer or less in yours;
Yes, it will appear liquid-y – It will look somewhat watery when you take it out, rather than creamy or appetising. But have faith! It will become creamy in the next step……..
Put everything in casserole dish – The rice, stock, butter, onion and garlic;
Bake 35 minutes – Cover with casserole lid or tightly with foil, then bake for 35 minutes or until the rice is just cooked. Ovens are never the same so it may take a bit longer or less in yours;
Yes, it will appear liquid-y – It will look somewhat watery when you take it out, rather than creamy or appetising. But have faith! It will become creamy in the next step……..
Stir vigorously – Add the parmesan and extra butter, then stir the risotto vigorously until you see the liquid starting to thicken and turn white. By stirring the risotto, you are activating the starch in the risotto which emulsifies with fat (butter in this case) and thickens the liquid to make it creamy!
Goal: Thick and creamy, never dry and stodgy! Risotto should always be thick and creamy, oozing on the plate. It should never clump in a stodgy and dry pile. Nobody likes stodgy risotto!
Lemon and herbs last, if using – Lastly, add the lemon and fresh herbs. We do this right at the end to preserve the fresh flavour; and finally …
Plate up quickly while it’s still oozy and creamy! If it gets too thick waiting in the casserole, just add 1 tbsp of boiling water at a time and stir it in well to loosen it up.
