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Home Risotto recipes

No-Stir Creamy Lemon & Herb Baked Risotto

By:Nagi
Published:11 Nov '20Updated:9 Jul '21
162 Comments
Recipe v Video v Dozer v

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.

Creamy Lemon Herb Baked Risotto fresh out of the oven

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!

Creamy Baked Risotto with Crispy Skin Barramundi
Creamy Lemon & Herb Risotto served with crispy skin Barramundi (cook it using the exact same steps in this Crispy Skin Salmon recipe)

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!

Ingredients in Creamy Baked Risotto
  • 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!!

Creamy Baked Risotto in a casserole pot, fresh out of the oven

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.

Herbs and lemon for creamy risotto
  • 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!)

How to make Creamy Baked Risotto
  1. 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;

  2. Put everything in casserole dish – The rice, stock, butter, onion and garlic;

  3. 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;

  4. 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……..

  5. 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!

  6. 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!

  7. 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 …

  8. 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.

Close up of bowl of creamy Lemon Herb Baked Risotto

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!

Plate of creamy risotto with crispy salmon
Creamy Lemon & Herb Risotto served with Crispy Skin Salmon – where readers first spied this risotto recipe and requested it!

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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Close up of Creamy Lemon & Herb Baked Risotto

No-Stir Creamy Lemon & Herb Baked Risotto (it’s magic!)

Author: Nagi
Prep: 5 mins
Cook: 35 mins
Sides
Italian, Western
4.99 from 55 votes
Servings5 – 6 as a side
Tap or hover to scale
Print
Recipe video above. This risotto recipe is made using an entirely hands-off oven method that makes risotto possible even on the busiest nights! Ultra creamy, no stirring and you don't even need to sauté onion and garlic – they "saute" in the oven because they floats on the surface with the butter. Surely the most easy risotto in the world!
Fragrant with lemon and herbs, it's good enough to eat on its own but makes a wonderful accompaniment to meats, fish, seafood and mains as a side that's also a semi-sauce, such as in Monday's Crispy Skin Salmon.

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:

1. Risotto rice – Risotto needs to be made with risotto rice (Arborio rice is my choice) because it’s extra starchy. This is what makes risotto beautifully creamy without the use of cream. Find it in the rice section of grocery stores.
2. Pot/pan – 20cm/8″ square pan also works, or similar volume any other size. Avoid using a wide, giant pan because then the risotto spreads out too thin and might dry out.
If you scale recipe up, then you need a larger pot. Or a smaller pot if you scale down!
3. Extra butter for finishing – if you really want to reduce the fat, you can skip the extra butter used to finish. But do NOT skimp on butter for the cooking phase. It is essential for the onion and garlic to “oven sauté” in the butter while it bakes (it floats on the sauce with the butter). Otherwise, the onion just boils in stock – not as nice!
4. Herbs – any (Western) herbs of choice are fine here. It’s added at the end, so taste as you go and trust your tastebuds to tell you when you’ve added the right amount!
5. Storage & reheating – unlike most risottos, this one will reheat well as long as the rice is cooked until tender not mushy and soft. Keeps 4 days in the fridge. Reheat in microwave. Add touch of water if needed to loosen. Note however that herbs may lose some colour. Also the lemon flavour tends to fade, so consider propping it up with a fresh spritz of juice.

Nutrition Information:

Calories: 406cal (20%)Carbohydrates: 57g (19%)Protein: 12g (24%)Fat: 14g (22%)Saturated Fat: 8g (50%)Cholesterol: 36mg (12%)Sodium: 469mg (20%)Potassium: 279mg (8%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 487IU (10%)Vitamin C: 10mg (12%)Calcium: 87mg (9%)Iron: 3mg (17%)
Keywords: baked risotto, easy risotto recipe, lemon herb risotto recipe, risotto recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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! 😂)

Dozer wet patch outline on floor
Dozer wet patch on floor

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162 Comments

  1. TB says

    May 12, 2022 at 9:07 am

    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!

    Reply
    • Nagi says

      May 12, 2022 at 3:12 pm

      Woo hoo!! That’s great TB! I am glad you liked it! N x

      Reply
  2. Michelle says

    May 9, 2022 at 12:02 am

    5 stars
    Loved this and so did my parents. I served it with lemon butter shrimp and roasted asparagus.

    Reply
    • Nagi says

      May 9, 2022 at 3:44 pm

      Oh that sounds like a delicious meal Michelle! N x

      Reply
  3. Sharon says

    May 3, 2022 at 7:27 am

    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!

    Reply
    • Sharon says

      May 4, 2022 at 8:28 pm

      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!

      Reply
  4. Pamela says

    April 23, 2022 at 7:00 pm

    5 stars
    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

    Reply
    • Nagi says

      April 25, 2022 at 12:43 pm

      That’s a great tip with the wine Pamela! N x

      Reply
  5. Julie says

    April 21, 2022 at 3:20 pm

    5 stars
    This is my go to dish, so easy and delicious, always impresses guests.

    Reply
  6. Anita says

    April 5, 2022 at 9:12 am

    This was so easy, flavorful – delicious! Thank you!

    Reply
    • Nagi says

      April 5, 2022 at 5:06 pm

      That’s great Anita – I am happy you liked it! N x

      Reply
  7. Theresa says

    March 20, 2022 at 9:54 pm

    5 stars
    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

    Reply
    • Nagi says

      March 20, 2022 at 9:58 pm

      I am happy that you enjoyed it Theresa! N x

      Reply
  8. Marney says

    March 17, 2022 at 1:13 pm

    5 stars
    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.

    Reply
  9. Jen says

    March 8, 2022 at 7:38 pm

    Loved this recipe for a quick and easy dinner. Thanks Nagi x

    Reply
  10. Matt says

    February 23, 2022 at 8:44 pm

    5 stars
    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.

    Reply
  11. Rhiannon says

    February 22, 2022 at 1:47 pm

    5 stars
    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.

    Reply
  12. Erin says

    February 12, 2022 at 1:47 am

    5 stars
    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.

    Reply
  13. Glenda Bell says

    January 19, 2022 at 7:57 pm

    If I double the recipe would I need to increase the baking time?

    Reply
    • Nagi says

      January 19, 2022 at 10:57 pm

      If you double it I recommend cooking it in two pans – rice dishes do not always scale up well! N x

      Reply
      • Glenda Bell says

        January 21, 2022 at 8:35 am

        Thanks Nagi. Risotto was amazing.

        Reply
      • Rose Wickett says

        March 26, 2022 at 8:10 pm

        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

        Reply
  14. Jan Rhoades says

    January 19, 2022 at 9:45 am

    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.

    Reply
    • Nagi says

      January 19, 2022 at 11:28 pm

      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

      Reply
  15. Helen G says

    January 6, 2022 at 7:18 pm

    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.

    Reply
    • Nagi says

      January 7, 2022 at 3:38 pm

      Yep I usually eat all of it too!! N x

      Reply
  16. Shirley Duffy says

    December 12, 2021 at 11:57 am

    5 stars
    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!

    Reply
    • Nagi says

      December 12, 2021 at 3:43 pm

      Those are arancini and Italians love them! Excellent idea for leftover risotto! N x

      Reply
  17. Cathy S says

    November 21, 2021 at 5:42 pm

    5 stars
    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.

    Reply
  18. Taysia says

    November 19, 2021 at 3:24 pm

    5 stars
    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

    Reply
  19. BD says

    October 13, 2021 at 7:12 pm

    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!

    Reply
  20. Jogn says

    October 11, 2021 at 10:09 am

    can i use a cast iron pot for this recipe?

    Reply
    • Matt says

      February 23, 2022 at 10:05 pm

      5 stars
      Yep! I did mine in a dutch oven and it worked perfectly, no sticking and beautiful texture.

      Reply
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