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! 😂)
Thank you so much Nagi, this was absolutely delicious, and hubby raved about the flavour.
Certainly a keeper! Hugs to you and Dozer and thanks for making me look good…again!
Ps, what’s the best way to heat up leftovers? Should I add a little hot stock to loosen up the rice and microwave?
Thanks K
This was delicious, I added chopped spinach and basil with the lemon. I LOVE your recipes!
Yum! I made this last night, so easy and delicious with our fish. In fact we had half left over and had again tonight and I think it was even tastier as the flavours had matured. Definitely recommend. Thank you Nagi
That’s great to hear Jane!! N x
Sooooo tasty, and so beyond easy to make! Will definitely make again, and again, and again!
Wahoo!!! I love hearing this Cathleen! N x
Delicious! loved the addition of herbs. The store didn’t have chives but that’s ok. I did overcook it but will know better for next time.
Thank you Nagi, this is my kind of food just love it. I do not think that I am ever out of rice. Love the Dozer front of oven my cat use to do that too. Ok you two be good to each other.
Rice is a staple here too! Such a versatile ingredient too – N x
I am going to make this for Thanksgiving. My dad LOVES risotto, and this looks so easy.
You always have something amazing for us Nagi, thank you!🥰
It’s soooo easy! Enjoy Rozanne! N x
Love this hands-off method for risotto, and all the flavor options! Pinning for later (i.e., soon)!
I hope you give it a go and love it Molly! N x
You are legend Nagi, looks like I’m harvesting a few prawns tomorrow… as always thanks mate
You’re so welcome Tony! N x
This recipe was an absolute winner in our house! My 6yo said it was really delicious! First time she’s ever said that, so thanks Nagi!
I added some defrosted spinach before putting in the oven and it was perfect.
Woah what a great compliment!!! That’s awesome!
Hi Nagi, thanks for posting this! I don’t eat cheese. Can this be made successfully without the cheese? I can deal with cream cheese and ricotta but not anything else. Can I add saffron into this recipe as well? Thanks for posting this!
The picture of Dozer concentrating on what was in the oven cracked me up! What a lover boy!
Hi Dianna, the parmesan gives this a lovely salty creamy flavour- you could definitely omit this, but you may need to increase the salt to counteract not having the salty parmesan. You could definitely add saffron if you like as well! N x
Do you think this will pair well with Osso Bucco?
Yes 100% Cynthia!! N x
Lovely! Just made it, perfecto! Will make into saffron version one day to pair with Osso bucco.
Thank you for posting this Nagi and for replying to me. Can’t wait to make this.
I have just tried your lemon and herb baked risotto and my husband loved it !i have always been afraid to try a traditional risotto,but this was so easy and delicious!! Will definitely be doing it again x
I’m so glad you gave this one a go Rosalie, that’s great to hear!! N x
Nagi ,you are AMAZING ,I had never heard of risotto made in the oven .
But if you can make it ,I know it will be good ,can’t wait to try it .
Jen
It’s just as good as making on the stove – and really, who has the time for that constant stirring! N x
Risotto made with lemon zest
That would be a flavor fest
It sounds just great
But I hesitate
Until it’s passed the Dozer test
Don – making everybody’s day with his fabulous poems! ❤️❤️❤️ N x
Can I make risotto with enriched long grain Carolina rice?
Hi Stacie – I mention this in note 1, Risotto needs to be made with risotto rice so you get that lovely creamy texture. You just won’t achieve that with long grain rice. N x
Hi Nagi – just made your recipe for risotto with crispy, crispy salmon. This was the best I have ever made, feel so proud of myself however the kudos must go to you “fantastic”.😋
Woot!! I’m so glad you love it! N x
Great method for making risotto. I’ve tried the pressure cooker method, but was not completely pleased. But this sounds perfect as I’ve been cooking rice in the oven forever. FYI, I can’t get the video to play, but maybe it’s on my end…
Hi Ron, is it working for you today – it’s working on my end! I hope you try this way of making risotto, I’d love to know what you think! N x
The video is working now. Thanks.
Hi nagi
Love the look of this risotto but could it be made as a mushroom one as that’s my favourite but never made it myself as too much hassle 🤣
Hi Carole, have you tried this one: https://promotown.info/mushroom-risotto/%3C/a%3E N x
Hi Nagi
Would I be able to cook the mushrooms as the recipe says then just stir into the baked risotto at the end ?