Description
Creamy lemon herb baked risotto is a refreshing and delightful dish that combines the comforting qualities of traditional risotto with the bright, zesty notes of lemon and fresh herbs.
Ingredients
- Arborio rice: 1 cup (about 200 grams)
- Vegetable broth: 4 cups (about 1 liter)
- White wine: 1 cup (about 240 milliliters)
- Lemon zest: From 1 large lemon
- Fresh parsley: 1/4 cup, chopped
- Fresh thyme: 1 tablespoon, chopped
- Fresh basil: 1/4 cup, chopped
- Garlic: 3 cloves, minced
- Onion: 1 medium, finely chopped
- Parmesan cheese: 1 cup, grated (plus extra for topping)
- Olive oil: 2 tablespoons
- Salt and pepper: To taste
Instructions
- Gather your ingredients.
- Prepare the broth by heating vegetable broth over low heat.
- Sauté the aromatics by heating olive oil and cooking onion and garlic.
- Toast the rice by adding Arborio rice to the skillet and stirring for 2-3 minutes.
- Gradually add the broth and lemon zest, stirring to combine.
- Stir in the cream and herbs once the rice is tender.
- Finish with lemon zest and cheese, then bake until golden brown.
Notes
- Use high-quality Arborio rice for the best results.
- Stir the risotto at key moments to ensure creaminess.
- Customize with proteins or seasonal vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 10mg
Keywords: risotto, lemon, herb, baked, creamy, Italian