Creamy Lemon & Herb Baked Risotto

Creamy Lemon & Herb Baked Risotto is a comforting, no-stir dish that delivers rich, luxurious texture with bright citrus and fresh herb flavors. Unlike traditional risotto, this baked version is virtually hands-free—no constant stirring required. It’s perfect as a side or a light main, and it pairs beautifully with grilled chicken, seafood, or seasonal vegetables.

Why You’ll Love This Recipe

• Minimal effort—no need to stand over the stove
• Delivers creamy risotto texture with oven-baking
• Bright and refreshing lemon flavor balanced by earthy herbs
• Easy to customize with proteins or vegetables
• Ideal for entertaining or casual meals

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Arborio rice
• Low-sodium chicken or vegetable broth
• Finely chopped onion
• Minced garlic
• Butter
• Grated Parmesan cheese
• Lemon zest and juice
• Fresh herbs (parsley, dill, chives)
• Black pepper
• Salt (if needed)

Directions

this recipe

1. Preheat oven to 350°F (180°C).
2. In an oven-safe dish or Dutch oven, combine Arborio rice, warm broth, chopped onion, garlic, and a few knobs of butter. Stir to mix.
3. Cover the dish tightly with a lid or foil and bake for about 35 minutes, or until the rice is tender and most of the liquid is absorbed.
4. Remove from the oven, uncover, and stir vigorously to release the starches and create a creamy texture.
5. Stir in Parmesan, more butter, lemon zest, lemon juice, and chopped fresh herbs. Adjust seasoning with salt and pepper.
6. Serve immediately for the best creamy consistency.

Servings and Timing

• Servings: 5–6 (as a side dish)
• Prep time: 5 minutes
• Cook time: 35 minutes
• Total time: 40 minutes

Variations

• Use vegetable stock and vegan butter/cheese for a vegan option
• Stir in peas, asparagus, or baby spinach for added color and nutrients
• Add grilled shrimp, roasted chicken, or white beans for a heartier version
• Experiment with herbs like basil, rosemary, or thyme
• For extra tang, add a spoonful of crème fraîche or Greek yogurt when serving

Storage / Reheating

• Store leftovers in an airtight container in the fridge for up to 4 days
• Reheat gently on the stove or microwave with a splash of broth or water to restore creaminess
• Not suitable for freezing—texture may change

FAQs

What kind of rice should I use?

Use Arborio rice or another high-starch risotto rice like Carnaroli or Vialone Nano.

Can I skip warming the broth?

Warming the broth helps the dish cook evenly. If skipped, the baking time may increase slightly.

Why do I need to stir after baking?

Stirring at the end releases starch from the rice, creating a creamy risotto texture without stirring during cooking.

When should I add the lemon and herbs?

Add them after baking to preserve their bright flavor and color.

Can I make this vegan?

Yes! Use vegan butter, vegetable stock, and a plant-based cheese alternative or nutritional yeast.

How do I prevent the risotto from drying out when reheating?

Add a splash of water or broth when reheating to bring back the creamy texture.

What protein goes well with this dish?

It pairs well with grilled chicken, shrimp, salmon, or even soft-boiled eggs.

Can I double the recipe?

Yes, use a larger baking dish and add 5–10 minutes to the baking time if needed.

Is Parmesan cheese necessary?

It adds richness and depth, but you can use alternatives like Pecorino Romano or omit for a dairy-free version.

Can I prepare this ahead of time?

Yes, prepare and refrigerate. Reheat gently before serving, stirring in a bit of liquid to refresh.

Conclusion

Creamy Lemon & Herb Baked Risotto is a game-changer for risotto lovers. It gives you all the creamy comfort of classic risotto with half the effort. The fresh herbs and citrus bring lightness to this rich dish, making it suitable for any season. Try it once, and it might just become your new favorite side.

Print