This Creamy Lemon & Herb Baked Risotto is made using an entirely hands-off oven method that will bring risotto onto your dinner table even on the busiest of weeknights! It’s ultra creamy, there’s no stirring and you don’t even need to sauté onion!
Luscious yet fresh and bright from the herbs and lemon, it’s delicious alone but pairs especially well with fish, prawns and chicken.
An effortless creamy Baked Risotto recipe
There will always be a time and place for risotto made the traditional way, stirring leisurely at the stove for a good 25 minutes as cookbooks and Italian nonnas have always insisted.
This no-stir, no-sauté, “dump and bake” risotto recipe is for all the other times. It is:
✅ Incredibly creamy;
✅ Results in perfectly cooked “al dente” rice;
✅ Requires no stirring during cooking – not even once; and
✅ Does not even require sautéing of onion or garlic beforehand. It “self sautés” in butter in the oven because it floats on the surface.
I tell people it is 98.5% as good as the traditional way made on the stove. But truthfully, most ordinary folk would not be able to tell the difference. Hand on heart, it is that good!
What you need for Creamy Baked Risotto
Here’s what you need to make this entirely hands-off creamy risotto in the oven. The base recipe is a creamy Parmesan Risotto which is delicious just as it is, but I’ve also added a lemon and herb flavouring option which is insanely good!
Risotto rice – To make any risotto dish, you need to use risotto rice, which is different to ordinary white rice because it’s got higher levels of particular starches that thickens and makes the risotto beautifully creamy without the need for cream. While there are actually a number of risotto rice varieties (eg. Carnaroli, Vialone Nano), by the far the most common you’ll encounter is Arborio rice. I am using Arborio rice here;
Chicken stock/broth – We use a whole large carton in this recipe (4 cups / 1 litre). Nice and handy because no measuring is required! Be sure to use low sodium stock (ie. low salt) otherwise the end result will be a touch on the salty side after the parmesan is added;
Parmesan cheese – For an umami flavour punch, to compensate for not sautéing the garlic and onion nor deglazing the pot using white wine like I do with all my stovetop risotto recipes such as my favourite Mushroom Risotto;
Garlic and onion – Standard risotto foundations, finely chopped and minced as usual; and
Butter – Some for the cooking part, and some to stir in at the end. You can cut down on the butter at the end if you insist, but don’t skimp on the butter for the cooking part because the onion and garlic “self-sautés” in the butter. If you cut the butter down, the onion will just boil!
This is what the plain Creamy Parmesan Risotto looks like. I call it “plain”, but there’s certainly nothing plain about how it tastes!!
Lemon and Herb flavouring option
To make the Lemon and Herb flavour, all you need is one lemon, and any herbs you choose – I used parsley, chives and dill.
Lemon – we use the lemon rind for lemon flavour, as well as the juice for freshness; and
Herbs – I’ve used a 1-2-3 combination of parsley (1 tbsp), chives (2 tbsp) and dill (3 tbsp). Using a ratio like that is a handy way to strike a good flavour balance between the “lead vocals” in flavour (dill, in this case) with the “backup singers” (parsley and chives in this case, which are more subtle in flavour). You can use any herbs you want and it’s easy to figure out how much to add because we just add the herbs in right at the end so just keep adding to your taste!
How to make Creamy Baked Risotto
Recipes don’t get any easier than this: Put it all in a dish, cover and bake! It’s so ridiculously hands-off you’ll be surprised that it doesn’t wash up and do the dishes for you as well afterwards. (OK, OK – there is stirring required at the end, but I still maintain that it’s a “dump and bake” recipe!)
Heat stock using whatever means you want – stove, microwave. Heat until just hot and steamy; it doesn’t need to be boiling. This pre-heating ensures the rice cooks evenly. Can’t be bothered? That’s fine too. Just add 10 – 12 minutes to the bake time, to factor in the time it takes for the stock to heat up in the oven;
Put everything in casserole dish – The rice, stock, butter, onion and garlic;
Bake 35 minutes – Cover with casserole lid or tightly with foil, then bake for 35 minutes or until the rice is just cooked. Ovens are never the same so it may take a bit longer or less in yours;
Yes, it will appear liquid-y – It will look somewhat watery when you take it out, rather than creamy or appetising. But have faith! It will become creamy in the next step……..
Stir vigorously – Add the parmesan and extra butter, then stir the risotto vigorously until you see the liquid starting to thicken and turn white. By stirring the risotto, you are activating the starch in the risotto which emulsifies with fat (butter in this case) and thickens the liquid to make it creamy!
Goal: Thick and creamy, never dry and stodgy! Risotto should always be thick and creamy, oozing on the plate. It should never clump in a stodgy and dry pile. Nobody likes stodgy risotto!
Lemon and herbs last, if using – Lastly, add the lemon and fresh herbs. We do this right at the end to preserve the fresh flavour; and finally …
Plate up quickly while it’s still oozy and creamy! If it gets too thick waiting in the casserole, just add 1 tbsp of boiling water at a time and stir it in well to loosen it up.
Reheating risotto (this one reheats well!)
Ordinarily you will read in recipes that risotto does not keep well and that leftovers are just good for making Arancini balls. And there’s no denying that risotto is at its best when freshly made!
However, if you cook the risotto rice so it is just al dente tender (rather than mushy and soft) and the risotto is creamy enough (like pictured) it actually reheats very well. Nice and creamy, and 100% delicious!
What to serve with risotto
Risotto is a wonderfully versatile dish. It can be a humble dish – simple, comforting and rustic – or an extravagant one, fancied up with decadent ingredients at fine restaurants (like truffles! 😱).
Risotto can also play many roles. It can be a starter (as it would in a traditional Italian meal), star as a main course (for example, this Shrimp/Prawn Risotto) or, often as in my case, deployed as a side dish. Because it’s so creamy, it’s ideal for mopping up with each bite of steak or chops, prawns or fish and it acts as a semi-sauce.
Lemon & Herb Risotto is particular excellent with fish, since fish loves lemon, and the soft texture of the risotto isn’t too harsh against tender fish flesh.
In fact, I’m sharing this risotto recipe today by popular demand after I showed it as the accompaniment for a Crispy Skin Salmon I shared on Monday! That is why the risotto is heavy on the dill – because we all know dill and salmon are best of friends! – Nagi x
Watch how to make it
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No-Stir Creamy Lemon & Herb Baked Risotto (it’s magic!)
Ingredients
Risotto:
- 1 1/2 cups Arborio risotto rice (Note 1)
- 4 cups chicken stock , low sodium (or vegetable)
- 1/2 onion , finely diced (brown, white, yellow)
- 1 garlic clove , finely minced (large!)
- 30g/ 2 tbsp butter , unsalted, cut into 1.5cm / 1/2″ pieces
- 1/2 tsp black pepper
Finishes:
- 1/3 cup parmesan cheese , finely grated (store bought pre grated is fine)
- 30g/ 2 tbsp extra butter , unsalted, cut into 1.5cm / 1/2″ pieces (Note 3)
Lemon Herb Flavour (excellent with fish & prawns, Note 4):
- 2 tsp lemon rind (1 lemon)
- 2 – 3 tbsp lemon juice
- 1 tbsp parsley , finely chopped
- 2 tbsp chives , finely chopped
- 3 tbsp dill , finely chopped
Instructions
- Preheat oven to 180°C/350°F (all oven types).
- Heat stock: Heat up the chicken stock until just before boiling using whatever method suits – stove or microwave.
- Pour everything into casserole dish: Pour the stock into a small casserole pot ~24cm/10" wide. Then add all the remaining Risotto ingredients – rice, butter, onion, garlic, pepper.
- Bake 35 minutes: Cover with lid or foil, bake 35 minutes or until rice is just cooked – tender but not mushy. The risotto will still look liquidy – that's what you want to ensure risotto is creamy at the end!
- Stir vigorously: Remove from oven, stir ta few times to break up rice. Add finishing butter and parmesan, then stir vigorously until the watery liquid becomes creamy, and mostly evaporates/gets absorbed.
- Goal – oozy and creamy:The risotto should be oozy and creamy, not thick, gluey or stodgy. If it gets too thick, add 1 tbsp of boiling water at a time to loosen it up, stirring well after each addition.
- Taste for salt: Taste for seasoning and adjust (I find it's just right).
- Serve asap! Serve while hot and creamy, topped with more parmesan if desired!
Lemon Herb flavouring option:
- Add lemon rind, juice and herbs, stir through gently just before serving.
Recipe Notes:
Nutrition Information:
Life of Dozer
That time he tried to plead innocence over the big wet patch on my newly mopped floors but the evidence clearly showed he was guilty! (Although actually, the outline I marked up on the photo looks more like a bandicoot rather than Dozer! 😂)
This was insanely good and so easy! I’ve tried to make traditional stovetop risotto once before and stuffed it up so bad, I’ll never not make it with your method now. Perfect texture, so simple, so delicious. Served under your crispy skin salmon with some sauteed veg on the side, perfect midweek dinner for us; a little luxurious but without the complexity.
Absolutely brilliant! I used a larger pot so reduced baking time to 25 minutes and it came out perfectly. This is a staple meal in our busy life. We all LOVE the fresh lemon and herb flavours.
It was amazing. I didn’t add the lemon, but added the dill, chives, and parsley. Paired it with the garlic chicken thighs. The pup was not thrilled she couldn’t have any. Definitely making it again.
If I double the recipe would I need to increase the baking time?
If you double it I recommend cooking it in two pans – rice dishes do not always scale up well! N x
I work in a nursery and really want to try this. I will need to x4 whats your input for time? And 4 pots or 3?
Thank you
Thanks Nagi. Risotto was amazing.
Could I add mushrooms to oven baked risotto? At the start?
Wine as part of the stock?
I just want to change it out a bit.
You can swap wine for part of the stock but mushrooms might add too much liquid – I would have to test that to see! N x
Very delicious risotto and so easy. Thank you Nagi. I’d love to make arancini with them too but can’t bear to wait. Double the recipe for next time for sure.
Yep I usually eat all of it too!! N x
Made this risotto again with crispy skin salmon. I had some rice left over so for lunch the next day I added some diced ham made into balls and coated with flour, egg and panko crumbs. Deep fried and they were delish!
Those are arancini and Italians love them! Excellent idea for leftover risotto! N x
So good! My husband couldn’t wait it smelled so good while cooking. We also had the lemon risotto, I added the fresh chives and parsley, it was the perfect side dish.
What I loved about the chicken was how quick it cooked! An easy meal to put together that makes it look like you spent all day making it.
Such an easy dinner and so yum. I was having a real lazy night so I made this and just baked the salmon with it for the last 15 minutes instead of doing the pan method for crispy skin. Went perfectly with this and some brocollini. Will make this again for sure
In the words of my 3 and 6 yr old boys… ‘oh this risotto is amazing! Make it once a week! Is this another Nagi recipe?’
We had smoked salmon and sautéed greens on the side. Love it!
can i use a cast iron pot for this recipe?
Yep! I did mine in a dutch oven and it worked perfectly, no sticking and beautiful texture.
I’m making this (again) for my birthday dinner tonight and will be adding shrimp at the end when I take it out of the oven, with fresh Italian parsley & chives. I LOVE this risotto. Also making your no bake mango cheesecake for dessert! Thanks Nagi
Second time around. You have to put this recipe script skinned salmon with your oven baked risotto in your recipe book. Delicious and soooooo easy
Spectacular! I used lemon and lemon thyme. Paired it with the crispy skinned salmon. Restaurant quality!
It is raining here in Arizona and I wanted to make some comfort food. Then I remembered your recipe for No-Stir Creamy Lemon & Herb Baked Risotto. We are vegans and I’m a type one diabetic. I left the parmesan out and used vegan butter. It was wonderful and comforting! For all the type 1’s out there. You can eat anything you want as long as you keep the serving size smaller. Thank you!
Made this, and it was beautiful. Thank you so much for your amazing recipes
You’re so welcome Brenda!!! N x
Excellent, and as easy as you said to prepare it. I didn’t add the lemon, but I added parsley, chives and tarragon, I didn’t have dill. My husband had 3 servings!! 😊 Thanks for a great recipe. I’ll tag you on Instagram.
Thank you Nagi! This is one of the best dishes I have cooked in a long time! Flavour and texture were exceptional (I added the lemon and dill). Served it with chicken and I cant wait to try it with fish or prawns. Keep up the awesome recipes, love your work!
Hi Nagi. I have over the last few weeks made a few of your recipes and I have not been disappointed so I felt I should comment. Tonight my hubby and I had crispy skinned salmon with the no stir lemon and herb risotto. Absolutely delicious. Hubby actually asked me to try this risotto with a marinara mix which I thought I’d cook the risotto as per your recipe, then stir fry marinara mix and add.
I do that with garlic prawns, work great
Perfect Perfect Perfect 👍🏼
Thankyou gorgeous clever girl.
I added flaked cooked salmon & steamed asparagus at the end with lemon juice, rind & parsley
Served with Petersons Chardonnay
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