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Baked Lemon Risotto

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Baked Lemon Risotto

Baked Lemon Risotto

Recipe provided by love & olive oil

Risotto is an Italian dish made with Arborio rice, a short-grain variety with a high starch content that gives the dish its signature creamy texture. Risotto traditionally calls for constant stirring, but this baked version requires less hands-on time. The bright flavors of this dish pair wonderfully with delicate flaky fish or seared scallops.

Created for the Flower Cocotte
Serves: 4

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

Instructions:

Preheat oven to 400 F.

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.

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.)

Stir in heavy cream, lemon zest and herbs. Season to taste with salt and pepper. Divide among serving bowls and enjoy.
Created For
Flower Cocotte
Main Ingredient
Rice & Grains
Cooking Time
Under 1 hr.
Serving Size
4 - 6