Baked Lemon Risotto
This baked lemon risotto recipe is the easiest way you can make this traditional Italian dish. It is fresh with lemon zest (and juice) along with chopped parsley and chives.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1/4 cup finely chopped shallots
- 2-3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Pinch of red pepper flakes
- 1 cup arborio rice
- 1/2 cup dry white wine
- Juice and zest of 1 lemon
- 3 cups low-sodium vegetable broth
- 1/3 cup grated Parmesan cheese plus more for serving
- 1/2 cup chopped fresh parsley and chives plus more for serving
Instructions
- Preheat the oven to 400 degrees F.
- In a large ovenproof saucepan or dutch oven, heat the olive oil over medium high heat. Sauté the shallots for 2-3 minutes until they soften and turn translucent.
- Stir in the garlic, salt, pepper and red pepper flakes, sautéing until fragrant, about 1 minute.
- Add the arborio rice and cook for 1 minute until opaque. Pour in the wine and lemon juice, letting it bubble and be absorbed by the rice.
- Add the vegetable broth and bring to a boil. Cover the saucepan with a lid and transfer to the oven. Bake for 15 minutes until the rice is tender. You will still see some liquid in the pot.
- Stir in the lemon zest, parmesan and fresh herbs.
- Divide into serving bowls and garnish with additional parmesan and herbs.
Notes
Store leftovers in an airtight container in the fridge up to 3 days. Warm the risotto on the stove in a large skillet over low heat, stirring it. Or warm it in the microwave. The grains will soften more the longer you store them and when you rewarm them.
Optional Additions
- Frozen or fresh peas: Stir them in with the cheese and herbs. The heat from the risotto will thaw and warm them.
- Roasted vegetables: Asparagus and zucchini are great options. They should be warm when you add them. Stir them in or spoon them on top of the plated risotto.
- Shredded roasted chicken or shrimp are good for the non-vegetarians wanting to add a protein.
- Butter (1 tablespoon) adds even more rich creaminess. Stir it into the cooked risotto right after you take it out of the oven.
- Pesto adds more herby flavor. Stir it in with the cheese and fresh herbs.
- Toasted nuts: Add chopped walnuts or almonds.
Nutrition
Calories: 300kcal | Carbohydrates: 48g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 736mg | Potassium: 191mg | Fiber: 3g | Sugar: 3g | Vitamin A: 707IU | Vitamin C: 18mg | Calcium: 99mg | Iron: 3mg