Description
A luscious, creamy baked risotto infused with bright lemon and fresh herbs—effortless, comforting, and elegant.
Ingredients
Units
Scale
- 1 cup Arborio rice
- 2 tbsp unsalted butter
- 1 small onion, finely chopped (approx. 1/2 cup)
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 3 cups low‑sodium chicken or vegetable broth, warmed
- 1/2 cup heavy cream
- Zest and juice of 1 lemon
- 1/2 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- Salt and black pepper, to taste
- Extra Parmesan and lemon zest for garnish
Instructions
- Preheat your oven to 375 °F (190 °C).
- Melt butter in an oven‑safe baking dish or Dutch oven over medium heat. Add onion and sauté until translucent, about 3–4 minutes.
- Add garlic and Arborio rice; stir to coat the grains and toast lightly for 1–2 minutes.
- Pour in white wine, if using, and simmer until almost fully absorbed.
- Stir in warmed broth, heavy cream, lemon zest, and juice. Season with salt, pepper, thyme, and half the Parmesan.
- Cover the dish with a lid or foil and bake for 25 minutes.
- Remove the cover, stir, then bake uncovered for an additional 10 minutes until rice is tender and surface is slightly set.
- Remove from oven and gently stir in parsley. Taste and adjust seasoning.
- Let rest 5 minutes off the heat, then serve garnished with remaining Parmesan and extra lemon zest.
Notes
- Using warm broth helps the rice cook evenly.
- Feel free to swap herbs—basil or chives work beautifully.
- For a lighter version, use half‑and‑half instead of heavy cream.
- Leftovers reheat well with a splash of broth or milk.
- Serve with a simple green salad or roasted vegetables for a full meal.
Nutrition
- Serving Size: 1 cup
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 45 mg