Description
This creamy lemon herb baked risotto combines the classic creaminess of Arborio rice with fresh lemon zest and fragrant herbs, delivering a rich and flavorful side dish that’s easy to prepare. Baked to perfection with Parmesan cheese, this risotto offers a delightful twist on the traditional stovetop method, perfect for a comforting meal or elegant dinner accompaniment.
Ingredients
Scale
Rice and Broth
- 1 cup Arborio rice (about 200 grams)
- 4 cups vegetable broth (about 1 liter), heated
- 1 cup white wine (about 240 milliliters)
Herbs and Aromatics
- Lemon zest from 1 large lemon
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1/4 cup fresh basil, chopped
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
Dairy and Oil
- 1 cup Parmesan cheese, grated (plus extra for topping)
- 2 tablespoons olive oil
Seasoning
- Salt and pepper to taste
Instructions
- Gather Ingredients: Assemble all the necessary ingredients, ensuring the vegetable broth is ready to be heated.
- Heat Broth: Warm the vegetable broth over low heat to keep it hot for gradual incorporation into the rice.
- Sauté Aromatics: In a skillet, heat olive oil over medium heat, then add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and aromatic, about 3-5 minutes.
- Toast Rice: Add the Arborio rice to the skillet with the onion and garlic. Stir continuously for 2-3 minutes to lightly toast the rice and coat the grains with oil, enhancing the flavor.
- Add Liquids and Lemon Zest: Gradually pour in the white wine, letting it absorb, then start adding the warm vegetable broth a ladle at a time, stirring constantly. Incorporate the lemon zest at this stage to infuse the rice with bright citrus notes. Continue this process until the rice is tender but still slightly firm to the bite, about 18-20 minutes.
- Mix in Cream and Herbs: Once the rice is cooked, stir in the cream along with the chopped parsley, thyme, and basil. Adjust seasoning with salt and pepper to taste.
- Add Cheese and Bake: Fold in the grated Parmesan cheese, then transfer the risotto mixture into a baking dish. Sprinkle additional Parmesan on top for a golden crust. Bake in a preheated oven at 375°F (190°C) for about 15 minutes or until the top is golden brown and bubbly.
Notes
- Keep the broth warm throughout the cooking to ensure the rice cooks evenly and absorbs liquid properly.
- Use fresh herbs for the best flavor; dried herbs will alter the taste.
- For a richer risotto, substitute cream with mascarpone cheese or add a knob of butter before serving.
- If you prefer a vegan version, replace Parmesan with nutritional yeast and use a plant-based cream alternative.
- Serve immediately after baking for optimal creaminess and texture.
