Creamy Lemon Herb Baked Risotto
This creamy lemon herb baked risotto is a delightful dish that combines the rich flavors of Arborio rice with fresh herbs and a hint of citrus. Perfectly baked to achieve a tender texture, it’s finished with Parmesan cheese and heavy cream for a luxurious touch. Ideal for a comforting dinner or a special occasion.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups chicken or vegetable broth
- 2 tablespoons fresh basil, chopped
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- 1 1/2 cups Arborio rice
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 cup grated Parmesan cheese
- 1/2 cup white wine (optional)
- 1 medium onion, finely chopped
- Zest and juice of 1 lemon
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In an ovenproof dish or Dutch oven, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking until softened, about 5 minutes.
- Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to become lightly toasted.
- If using white wine, pour it in now and cook until mostly absorbed by the rice.
- Pour in the chicken or vegetable broth. Bring the mixture to a simmer. Cover the dish with a lid or foil, then transfer it to the preheated oven.
- Bake for 25-30 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove the dish from the oven. Stir in the grated Parmesan cheese, heavy cream, lemon zest, lemon juice, chopped parsley, and basil. Season with salt and pepper to taste.
- Allow the risotto to sit for a few minutes before serving.
Nutrition
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 50mg