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! 😂)
Late to this recipe, I made it tonight and was blown away by how good it was. I made a porcini mushroom risotto (stove top and constant stirring) for steak last week and was thrilled by how much easier this is. I will look forward to making it for guests in numbers in future. Thanks Nagi you’re the best 😉
Came out perfectly! I’ve been cooking your recipes for 8 years now. I’ve gone from no confidence/no clue how to prepare a family meal to now having several dishes I feel confident will turn out delicious!
Great, quick (though often my onion needs a bit more time) and easy. I prefer to cut the onions small, or pre-cook them as others mentioned.
I made this tonight to go with spinach and feta stuffed chicken breasts. I put some lemon zest and almonds in the stuffing and wants something to work with the flavours.
It came out even better than I hoped. Will definitely make it again.
This one is on regular rotation at our place. I do sautee the onion and garlic in the cast iron pot at the start, I’m sure Nagis magic butter poaching technique is great but i prefer a mellow well cooked onion!
Very versatile and have added bacon (sautee with onion), leek (sub for onion), and used different fresh herbs. A leek version with left over shredded roast chook (quickly warmed in the microwave) stirred through at the end was particularly popular 👍
Could I add about 2 cups of sautéed vegetables at the end?
Just eaten a plateful. This is a great and easy recipe. It works exactly as you describe.
I love good risotto, but owing to bad arthritis and RSI lots of stirring is painful
First risotto I have made for a long time (more than 2 years!)
I balanced the consistency the end with white wine instead of boiling water, while the risotto was still very hot. It worked fine
I also added a bit of salt, but on reflection it did not require it.
Next time I will add dolcelatte and spinach to make my favourite risotto valtellina.
Thank you Nagi 😊
Michael
I LOVE this recipe. So easy. I add to mine a punnet of cherry tomatoes for a nice acidic kick. Thanks Nari, this is my go to recipe xxxx
I always cook risotto in the oven – this is the best I have tasted. I think the butter makes a difference.
I have cooked this many times and always perfect. Everyone who tries it asks for the recipe. I tried it with roasted then shredded chicken thighs with mushrooms cooked in the chicken fat – all thrown in at the end with the butter. Absolute heaven.
I usually make my long grain rice in the oven. So glad I can
also make arborio in oven. I will be making this any day now. Question: Can you substitute dried herbs? Should they be added before putting in oven? Thank you.
I used dried dill, chives and parsley as it’s winter in NZ and they were very tasty
By this way.
I also used Carnaloni rice instead of Arborio
And I added a few small heads of pre-cooked brocolli
I guess dried herbs would be ok. I used fresh this evening.
Stir in at the very end.
Absolutely Fabulous and easy.
This was fabulous. Made with a small part white wine substituted for broth.. used dried chivex and dilp, fresh parsley.
sounds yummy. want to add shrimp. not sure when. do I pre-cook and stir in with herbs?
Add them right at the end. The prawns will hugely overcook otherwise and soft herbs such as dill are always better added at the end, too.
So good! Stirred some finely chopped kale through at the end, with shallots and the lemon juice and zest – fantastic!
Love you Nagi and your great recipes. Have made many and never had a fail. This oven risotto is another excellent simple foolproof recipe. I’d suggest to anyone saying the onion was raw, that they used too much. I LOVE the portion ruler which automatically changes ingredient ratio – know of no other cooking website which offers this. I’ve always kept to the correct ratio for number of serves being made,, added lemon and herbs and always been perfect. Thank you Nagi, you’re the Bomb 😍
Nagi, this was so delicious. Great comfort food for a fall evening. I would not change one thing in this recipe. Thx for another great one!
Amazing! This was super simple and absolutely delicious. I did not add the lemon herbs but imagine that would be fab too. This is a keeper.
Made this last night and it was amazing. I have done so many of your amazing recipes and this was a stand out. Pre cooked the onion as I hate the raw onion taste. also followed other reviews and did 3.5 cups of stock and simmered 1/2 cup of white wine. served with hot smoked tassie salmon. 10 stars out of 10
Delicious! I have tried other oven risottos and they were not very good. This one was perfect for a dinner party because I did not have to stand in store for 30 minutes. and it was delicious. I added more lemon zest and lemon juice and saffron threads. Used about half a cup of white wine. But overall it was delicious and so easy. Thank you for the recipe!
So good! I would recommend adding peas, sun-dried tomatoes, and maybe some white wine (0.5c instead of some of the chicken stock).