Baked Lemon Risotto
Here’s a look at what’s going on inside my oven and a peek at what’s going on waaaay outside of my oven.
The good news: I made beautifully creamy, starchy, and flavorful risotto using my oven and not my stovetop. One stir! That’s all you need. While I know that this seems sacrilegious for any dish claiming the name Risotto… this rice is simple creamy starch. So completely satisfying.
The great news: I got to meet some of your beautiful faces in San Francisco this Sunday afternoon! Thank you for all of you gorgeous-souled people who came out to Omnivore Books!
I’ll tell you now, and I’ll tell you approximately 1 million more times… I LOVE being out in the world meeting you all. I am so thankful. So humbled. So stoked to take pictures with you and talk about yams. You are incredible.
Can we talk rice? Are you down?
I’ve always stayed away from Risotto. It seemed like a dish that needed a good deal of babysitting. I’m more of a dump, go, sling pans, flip pancakes kind of cook in the kitchen. Knowing that I can put something in the oven means that I can assemble it, and forget about it’s existence for at least 20 minutes.
… In that time I can try not to over-steam my broccoli or burn my chicken.
Putting dinner together is a suuuper juggling act.
This rice makes the whole process just about 32 times easier.
Flavored with sauteed onions, fresh thyme, big bright lemon, and spicy chili flakes… the rices comes out of the oven full of flavor. Just add salt and Parmesan cheese… perfection!
Pretty grains of rice with delicate flavors. Ready for baking!
I love the thought of raw rice. So much potential. So much room for growth and softness.
Let’s just get it going with chicken stock and oven heat. The mixture bakes for about 40 minutes with just one stir. ONE STIR!
I like to think of risotto as savory rice pudding. With Parmesan cheese, herbs, lemon, and salt… this dish is TOTALLY savory rice pudding. Sure, it’s good along with dinner. But… it’s also awesome eaten right out of the pan, or eaten cold in the middle of the night.
Midnight starch. Believe in the magic.
Here are a few scenes from this weekend’s book signing events. Color. Pattern. Feet.
I signed a lot of books this weekend… but I also signed a Kitchen Aid mixer! Whoa.
Let me be clear. Someone carted their Kitchen Aid mixer from their cozy kitchen counter and into a bookstore for me to write on with a permanent marker.
I can’t even tell you how nervous I was to write on this machine. I have mad respect for these machines!
Tracy and her mom Bev came to the book sing. Major! The best part!? Tracy’s mom got to meet my mom. I call it “When Mom’s Collide”. This picture warms my heart.
Thank you for being here, reading about rice, looking at my pictures, and coming back for more! You are the everything!
I had no idea this could be so easy!
Baked Lemon Risotto
adapted from Weight Watchers magazine
6 small or 4 medium portions
1 small onion, chopped
1 tablespoon olive oil
1 tablespoon lemon zest
2 teaspoons fresh chopped thyme leaves
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon coarsely ground black pepper
2 cups Arborio rice
32 ounces low-sodium chicken broth
1 1/4 cups water
1 cup grated Parmesan cheese
salt to taste
butter for coating the dish
more cheese, lemon zest and thyme leaves for topping
Place a rack in the center of the oven and preheat oven to 350 degrees F. Butter a 9×13-inch baking pan and set aside.
In a medium skillet, heat oil over medium heat. Add the onions and cook until transluscent and browned, about 5 minutes. Just as the onions are done cooking, add lemon zest, thyme leaves, chili flakes, and black pepper. Toss to heat through and set aside.
In a medium bowl, toss together uncooked rice, cheese, and the onion mixture. Place in the prepared baking pan. Pour chicken stock and water over the rice mixture. Stir gently to ensure even cooking.
Place in the oven and allow to cook, uncovered, for 37-40 minutes, stirring after 20 minutes. Rice is done when liquid is absorbed and mixture is cooked through and creamy. If rice mixture is still crunchy, add more hot water or hot chicken stock about 1/3 cup at a time.
When cooked thought, remove from the oven and allow to cool for 15 minutes before tasting. Add salt to taste. Serve topped with lemon zest, fresh thyme, black pepper, and more cheese. Rice will last, in an airtight container in the fridge, for up to 5 days.
145 Comments Add A Comment
That looks yummy — and easy! I too love rice, and eat it almost everyday as it’s my staple food.:)
Joy, I just got your Joy the Baker gift in the mail and I love it!! thank u so much. I knew it would be coming soon and I have been so excited. Silly? yes, I know, but something about getting a package and having no idea what is going to be inside just makes my day! I was not disappointed. Thanks again!
Wow Joy. Good job on the ENJOY subscription gig. I got my surprise package today after a long and tedious day at work… what a definate and total TREAT! I won’t give it away… but.. girl, good job. Can not wait to utilize these jems!
Thanks,
Melissa Calvin
I was super excited to find a surprise package waiting on the front porch this morning. Even after I opened it, I was a little confused at first about who sent it to me. :) Then I got straight to work making the cupcakes. I’d post a photo of the finished results if I could do it in a comment. They are delicious. Thanks again!
I received my Joy the Baker gift today and I am thrilled! What a wonderful box of goodies, my daughter and I started planning baked goodies as soon as we opened the box. Thank you for such a wonderful surprise.
Signing a Kitchenaid Mixer IS major! How fun. Good thing you have such nice penmanship. :)
This rice sounds really really great.
Risotto can be so creamy, fulfilling and satisfying. I love zesty lemon risotto and am looking forward to giving your baked recipe a shot!
Love the idea of cooking this rice in the oven with only one stir to boot! And fun pics of your time in SF…congratulations on your book signing…love the feet pic too!
I made this risotto last night and it totally rocks! It was sooooo good! In my oven, it was ready in approx 35 mins. Then, after letting it sit for 15 mins (as per Joy’s directions), it was absolutely PERFECT. Will make this one again, for sure!
I always just make regular risotto and put up with all the stirring and standing, but I can’t wait to try this (much) easier version!
Hmm. Wonder what would happen if you threw to a rice cooker instead of the oven.
That is, “threw everything into a rice cooker”.
Hi Joy! I’m afraid of risotto, too but will give this a whirl. So many possibilities with it.
Congrats on the book, book tour and enjoying it all! You deserve it!
I’m so bummed that I will be at a bridal shower (ACK! of all things) the exact date & time you will be doing your signing in the Chicago-land area (where I live). I may have to come down with an illness or just pull a “Something Suddenly Came Up” – a la Brady Bunch. LOL!
Great idea, no rising time at all, I always just make regular risotto and put up with all the stirring and standing.
Served this last night for dinner along with Ellie Krieger’s pork tenderloin piccata and some steamed spinach. What a delicious meal! I am a HUGE fan of risotto but don’t always have the time to make it 9or just don’t feel like standing at the oven to babysit it.) I think it will be fun to play around with this recipe now and throw some other things into it.
I made this tonight and it is SO delicious! And easy – I’ve never made risotto before. I had to cook it an extra 10 minutes but it turned out great. Thanks Joy!!
Joy you make me look so good! Pro status. Seriously. Perfect dindin w/ a roasted chicken n sautéed brussels sprouts n mushrooms. And bacon! I added bacon, and replaced a quarter cup of rice with quinoa. So it’s healthy, right? I love you!! Thank you for the millionth time for coming to SF, you are lovely. <3 Amy
Joy,
May I just say that I love eating risotto cold in the middle of the night. My boyfriend thinks its gross so it HAS to be in the middle of the night.
Sneaky!
XOXO
I feel like I should clarify….He hates eating it COLD, but he doesn’t hate risotto. I could never be in a relationship with someone that did not like risotto. Such a person would clearly be imbalanced. (Jk. Sort of.)
I’ve been making risotto for 25+ plus years, yet never considered doing it in the oven. Can’t wait to try the recipe, but feel and addition of asparagus would add a little pizzazz to the dish. My copper risotto pot will work in the oven as well as it has on my gas stove. Thanks for sharing your recipe!
OMG! I have just made this risotto and it’s supereasy to make, and DELICIOUS! Love your recipes!
Made this tonight and it is so yummy and so easy!!!! Definitely will be making this again.
Joy, I already have your book and wanted to come to your Brooklyn signing, does it mean that I have to purchase the book there? Or bringing my own is ok? Also, if I can’t make it then my boyfriend might comment you instead.
Just these recipes, great deal here.
I made this risotto tonight for dinner. I had never made risotto before. I was always intimidated. Now, as long a I have this recipe in my life, I will be intimidated no more!!!! The flavor was simple and refreshing. (Lemon will do that.) I made it exactly as the recipe states. It was prefect… just perfect.
This is exciting for me. I love risotto and have had it be such a flop when I make it. Undercooked, overcooked, yuck. This is perfect for me and I love all things lemon. Thanks!
Thanks for the recipe! Made it this evening and it’s so yummy.
I also bought your book which is fantastic. Congratulations and Happy Easter!
Joy! I made this lemon risotto for my family’s Easter dinner tonight and it was fantastic. I cut out the onion and added the juice of one lime to the broth-water. Unbelievably creamy, light, and flavorful. Love your podcasts and thank you so much for coming up with this recipe!!