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! 😂)
Wendy Morrison says
This recipe worked beautifully. The end result was exactly as Nagi said. The amount made was rather a lot so I refrigerated the leftover risotto (I added an egg to the mixture to ensure it would hold) and used it to make arancini which I stuffed with sauteed chopped mushrooms and prosciutto and a cube of mozzarella. They worked perfectly.
Siehyean says
Hi Nagi, I have been lurking on your blog for awhile, and love all your recipes! Lately I have been working my way through the shorter/quicker ones (toddler+infant = limited time for cooking) and this blog has been life-saving!
Would this recipe work with carnaroli rice? Do you think the cook times would be the same?
Kathryn says
I’ve used carnaroli rice in place of arborio and it works out well.
Sam says
Fantastic pairing with the crispy salmon. So flavoursome and so little to actually do!
jo says
planning on making this for dinner tomorrow and then turning leftovers into aranchini balls. can i used shaved parmesan instead? and any tips of preparing and cooking arancini in my air fryer?
Wendy Morrison says
I deep fried my arancini, I don’t think they would work in an air fryer but I would be interested if you tried and they were successful!
Nagi says
You could use shaved parmesan Jo but I am sorry I haven’t tested arancini in an air fryer yet! N x
Julie says
Outstanding. Delicious. Yummo. And so easy to make. I topped mine with chicken and mushroom and omitted the lemon.
Melissa says
Made this for dinner and it is FABULOUS! So much easier than standing over the stove and stirring like a maniac. And it turned out so much better than mine when I do the traditional way! Thank you!
Nagi says
That’s great Melissa! I am happy that you enjoyed it! N x
TB says
Just made it & it came out PERFECT!!!! Tasted just the same as stove top ones!!! Finished up with sauteed buttery mushroom & peas. Going to make this method all the time from now on!
Nagi says
Woo hoo!! That’s great TB! I am glad you liked it! N x
Michelle says
Loved this and so did my parents. I served it with lemon butter shrimp and roasted asparagus.
Nagi says
Oh that sounds like a delicious meal Michelle! N x
Sharon says
Never had luck with traditional risotto! It is time consuming and Gordon Ramsey said… it should flow like lava. Not mine! Got your recipe in the oven now.. Will keep you posted!
Sharon says
Follow up to a post… Risotto was in the oven at that time… final result was just soooo great! Will never go back to making risotto the traditional way!
Pamela says
Another great recipe, Swapped out 1 cup of the stock for 1 cup white wine as didn’t have reduced salt stock. Worked really well. Served with pan fried snapper and peas. Yum. Thanks Nagi
Nagi says
That’s a great tip with the wine Pamela! N x
Julie says
This is my go to dish, so easy and delicious, always impresses guests.
Anita says
This was so easy, flavorful – delicious! Thank you!
Nagi says
That’s great Anita – I am happy you liked it! N x
Theresa says
We have a winner! I’ve never made risotto before because it always seemed so intimidating but this recipe was easy and foolproof. My partner even came back for seconds. Not surprised as none of Nagi’s recipe’s have ever let me down! Thank you Nagi
Nagi says
I am happy that you enjoyed it Theresa! N x
Marney says
I served this with your crispy skin fish -which, along with risotto, I have always been too scared to try. Why I took on two things at once that were new to me defies logic but it was one of the best meals I’ve ever made. So, so good! Thank you so much.
Jen says
Loved this recipe for a quick and easy dinner. Thanks Nagi x
Matt says
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.
Rhiannon says
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.
Erin says
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.
Glenda Bell says
If I double the recipe would I need to increase the baking time?
Nagi says
If you double it I recommend cooking it in two pans – rice dishes do not always scale up well! N x
Rose Wickett says
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
Glenda Bell says
Thanks Nagi. Risotto was amazing.
Jan Rhoades says
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.
Nagi says
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