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! 😂)
RG says
Fab Risotto Recipe!!
After extending a last minute lunch invite to some friends, I gave this a go. It was so lovely to serve this super-quick, super-delicious risotto without my usual “sorry about the burnt bits” or “you don’t have to eat it if you don’t want…” or the usual store bought something. This is the first recipe of yours I’ve cooked – very easy to follow. I hope I didn’t peak too early I got a little kitchen-cockiness today. Looking forward to giving more of your fab recipes a go. Thanks Nagi!
Scole says
Could you make this with sushi rice? 🙂
Clare Dickinson says
Could u add white wine to replace one of the cups of stock?
Nagi says
Hi Clare, you could, although my only concern is that it’s not simmering like a traditional risotto so it might have that acidic wine taste to it – I’d love to know if you try though! N X
Mt says
Can I use freshly grated pecorino romano instead of parmesan? (I’m out of parmesan) Thanks, Nagi!
Nagi says
Sure can Mt! N x
Cynthia Green says
Making it tonight but want to compliment you on how clean your website is. Not overly crowded with advertisements and the recipes are approachable.
Valerie Spearman says
Your recipes look so good, can’t wait to try some out. Thank you
Nagi says
Enjoy Valerie, I hope you love them!! N x
Donna Austin says
This was amazing and so simple… I served with your crispy skin Salmon and asparagus 😛
Nagi says
A perfect combo Donna!! N x
Jeanine says
This risotto was amazing. I served it as a side for a bbq and will have leftovers with salmon tonight. Can’t believe how easy and delicious it was.
Kate says
Thank you for this marvellous recipe. So easy, and so delicious.
I’ve tried so many traditional recipes and a few baked ones and none have been this easy or tasty. Will be making this one time and time again.
Margaret says
I’ll be making this again, it was so good and easy. Perfect with salmon.
Nancy says
Made this last night. It was incredible. Have always enjoyed risotto at restaurants, but never had nerve to make at home. This was so easy and so creamy and good.
Angie says
I’ve made your pumpkin risotto and then arancini with the leftovers having great success, would this risotto work for arancini as well? Maybe served with a salad to keep with the lemon and herb flavours?
Nutan Mathew says
This was absolutely incredible. So easy and so flavorful. It is very rich, but we made it for Christmas, so no regrets. 🙂 Thank you, Nagi!
Jerry says
I’ve been making classic risotto on the stovetop for over 30 years. I’ve tried several baked versions which combine stovetop and oven, but have never found the right combination. You got this spot on!
Nagi says
I love hearing this!! Thanks Jerry! N x
Jane Page says
Oh my . Never ever will I stand and stir for half an hour again. This is amazing. Followed exactly and it was perfect ❤️
Jay says
Is the 180 degrees temperature for fan forced oven or conventional oven? I thought it was for conventional oven but there was way too much liquid still after 35 minutes
Nagi says
Hi Jay, it’s all oven types as mentioned in the recipe. It should be very liquid at 35 minutes, this is what ensures a creamy texture at the end! N x
Simone says
Another one of your recipes we loved!
I never made “regular” risotto – my husband did before we had kids – but I love your pumpkin risotto which we usually have as a whole meal. This one is perfect as a side! Even though my salmon didn’t turn out THAT crunchy, nobody minded.
As a suggestion for flavors – I have a different risotto recipe for the stove with pickled pepper and mozzarella which also works extremely well.
Next I’ll try a mushroom version.
Jay says
Love this recipe Nagi. Previously I was a risotto snob. Would never have done the oven method over stirring my life away on the stove! This recipe has converted me. I just put in a bit more garlic and used a whole onion. It will be perfect for Friday night seafood dinners. I have made heaps of your recipes and loved all of them, but this is the one that made me comment! Thanks!
Julia Walsh says
OMG Nagi! You are one incredible cook. This risotto was so easy to make and it was delicious. I have now tried several of your recipes and they all turn out amazing 🤩
Dave says
I made this tonight and it was excellent. I also made your mushroom risotto and that was superb. If I wanted to use the oven method with mushrooms, do you have any tips of how to go about it? Thank-you !