Baked Lemon Risotto Recipe

Name: Baked Lemon Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 large shallot, finely; 2/3 cup arborio rice; 1/4 cup white wine; 1 tablespoon lemon juice; 2 cups chicken stock, divided; 2 tablespoon heavy cream; 2 teaspoons finely grated lemon zest; 1 teaspoon finely chopped fresh thyme; 1 teaspoon finely chopped fresh parsley; Salt and black pepper to taste

Servings: persons

2 tablespoons unsalted butter
1 large shallot, finely
2/3 cup arborio rice
1/4 cup white wine
1 tablespoon lemon juice
2 cups chicken stock, divided
2 tablespoon heavy cream
2 teaspoons finely grated lemon zest
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh parsley
Salt and black pepper to taste

1
Preheat oven to 400 F.
2
Melt butter in the flower cocotte over medium heat. Add shallot and cook, stirring occasionally, for 2 - 3 minutes or until softened and translucent. Stir in rice and toss to coat. Add white wine and lemon juice, and stir until liquid is mostly absorbed, about 2 minutes.
3
Add 1 1/2 cups of chicken stock and stir. Cover and bake 10 minutes. Remove lid and give the rice a good stir, then return to oven, uncovered. Bake an additional 10 minutes or until rice is tender. If risotto is too dry, add more chicken broth, a little at a time, until it reaches the desired consistency. It will thicken a bit more upon standing.)
4
Stir in heavy cream, lemon zest and herbs. Season to taste with salt and pepper. Divide among serving bowls and enjoy

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 large shallot, finely, 2/3 cup arborio rice, 1/4 cup white wine, and more.

Yes, Baked Lemon Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Lemon Risotto

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