• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • New Magazine!
  • Bread
  • Cookies
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans

Baked Lemon Risotto

March 4, 2012 by Joy the Baker 192 Comments

IMG_3393

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!

book tour seattle

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?

IMG_3347

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.

IMG_3356

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!

IMG_3364

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.

IMG_3379

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.

seattle booktour

Here are a few scenes from this weekend’s book signing events.  Color.  Pattern.  Feet.

book tour seattle

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!

seattle booktour

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

Print this Recipe!

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 though, 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.  

Previous PostNext Post

Filed Under: Dinner, Gluten-Free, Healthy, Lunch, Recipes, Savory

Previous Post: « Coffee Bacon Sandwiches
Next Post: Biscuit Cinnamon Rolls »

Reader Interactions

Comments

  1. Debbie

    December 5, 2015 at 11:46 pm

    Made this tonight! It was great and may forever change how we do risotto. Paired nicely with chicken piccata. Thanks for another winning recipe! :)

    Reply
  2. Sarah

    May 26, 2014 at 4:19 pm

    Joy! I love you and all your recipes. Do you think this could be made in a crockpot? Is that crazy??

    Reply
    • joythebaker

      May 26, 2014 at 9:19 pm

      hm. i like the way you think! since i haven’t made this recipe in a crock pot, i’m not entirely sure. if you try it let me know how it goes!

      Reply
  3. Jane M

    March 25, 2014 at 4:02 pm

    I made 1/2 a recipe of this oh so tasty risotto! Yum!

    Reply
« Older Comments
Comments Page 12 of 12
« Previous 1 … 10 11 12

Trackbacks

  1. Baked Polenta with Tomato and Basil | bediva says:
    September 6, 2015 at 5:25 am

    […] things I like to put in the oven:  Risotto!  Lemon Baked Risotto is such a revelation.  It’s a blessing.  Most […]

    Reply
  2. Baked Corn & Tomato Risotto - Shutterbean says:
    July 13, 2015 at 1:00 am

    […] adapted from Joy the Baker […]

    Reply
  3. Baked Lemon Risotto | sparecake says:
    March 2, 2015 at 6:47 am

    […] From Joy the Baker. […]

    Reply
  4. Sausage and Mushroom Risotto | Design Kitchen says:
    January 25, 2015 at 6:16 am

    […] the stirring is more than you can handle (no judgement, I get it), you can try this Baked Lemon Risotto.  One stir and some quality oven time.  A dream, […]

    Reply
  5. Asian Oven-Baked Risotto says:
    June 19, 2014 at 4:25 am

    […] for Oven-Baked Risotto was developed after consulting two reliable sources: Martha Stewart and Joy the Baker. The Asian spin is all […]

    Reply
  6. Baked Lemon Risotto - Stylish Adventures with AL says:
    May 6, 2014 at 4:20 am

    […] To see what the final results of this baked lemon risotto look like & where the original recipe came from you can visit Joy the Baker. […]

    Reply
  7. Food Links I Love | Foodversation says:
    March 28, 2014 at 6:22 am

    […] time I’ve heard of risotto being […]

    Reply
  8. Baked Lemon Risotto | Noisette says:
    March 26, 2014 at 6:45 am

    […] Joy the Baker is one of my favourite food bloggers and you should definitely check her out. This recipe is one of hers that I stumbled across the other morning and just HAD to try it out that very […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Dinner

assembling chicken burger on wooden board
Bacon Jalapeno Smashed Chicken Burgers

Allow me to sneak in at the start of your holiday weekend, here at the unofficial beginning of summer (and my favorite weekend of the year) with a humble but high-key FANTASTIC chicken burger. This is one of those smash burger recipes that once you know, you cannot unknow.  This will color your burgers for…

Read More

Sliced tomato pie recipe on plate with salad 
Easy Tomato Tarte Tatin

Hot girl summer? Check. Done. We’re hot.  You know what I’ve got my eye on for the coming months? BLT SUMMER. Sourdough bread, extra mayonnaise, seasoned fresh perfect sun-ripened tomatoes, bibb lettuce, and thick crisp bacon cooked with a tiny bit of brown sugar.  An absolute dream but that day isn’t here yet.  In these…

Read More

Bowl of easy risotto recipe in a small bowl.
Oven-Baked Pea, Pancetta and Lemon Risotto

Rice is my preferred starch. Wait… does banana bread count as a starch?  If not I choose rice – it’s more versatile when it comes to dinner anyhow.  Today we’re taking the most elegant of Italian rice dishes and making it more of a one-pot-wonder than a labor of love.  There’s surely still love (read:…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe

Joy the baker with dyed bandana around neck

HOW TO MAKE DYED BANDANAS

as seen in JtB Magazine!

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

FAVORITE FRUIT RECIPES

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

Berry crostata topped with whipped cream with coffee.

A Single Serve Berry Crostata Recipe

fresh baked blueberry cobbler on a plate with vanilla ice cream on top.

The Secrets To My Favorite Blueberry Cobbler

POPULAR CAKES

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

Slice of coconut cake on small white plate with coffee.

My favorite Coconut Cake is actually made with cake mix

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
My EASIEST Strawberry Sheet Cake is also my absolu My EASIEST Strawberry Sheet Cake is also my absolute favorite. Get into a box of white cake mix and fresh 🍓🍓 purée! Topped with a thick layer of strawberry cream cheese frosting - this cake is a little pink dream! ⁣
⁣
The Easiest Strawberry Sheet Cake recipe linked in the bio for you! 💋
Our resident reader, @tobyfels shares my favorite Our resident reader, @tobyfels shares my favorite list of the summer on Joy the Baker this year: The Best Books for Summer 2022!  As a person who reads Beach Reads all year long, this is IT! With titles by @ashleymcoleman_ @anarasong @annleary @bonnie_garmus_author @heyashposton @annabelmonaghan @greerhendricks @sarahpekkanen @shelbyvanpeltwrites @marilynsimonrothstein @@misterosman and @kirstin.chen. The guide to your bookworm summer linked in the bio!
Over here testing the limits of “you are what yo Over here testing the limits of “you are what you eat” and will soon be taking my final form as a summer tomato. ⁣🫠🍅
⁣
This Mediterranean Feta and Fresh Tomato Tart is an absolute show stopper with a buttery crisp, press-in crust, whipped feta, and layers of fresh tomato, cucumber, onions, and olives. I’ll leave the recipe linked in the bio - it’s really very special. Join me. We are 🍅🍅.
Here are my two best kept secrets for getting thro Here are my two best kept secrets for getting through this summer.  I’ve never been much for secrets so I’m letting you right in! ⁣
1.	I’m committed to folding crumbled chewy brownies into the easiest homemade no-churn ice cream.⁣
2.	I’m shopping for all of my baking and summer entertaining essentials, wine and cheese at the new @aldiusa stores opening across the Gulf Coast! Wait… you’re as obsessed with ALDI as I am, right? The shopping is always easy and affordable and I always come home with a fun treat among my essentials. Hit up my stories to see my grocery haul (and the chips I ate in the car on the way home) and head to your nearest ALDI for your summer essentials!  #ad⁣
⁣
I’ll leave the recipe and your #ALDILove grocery list linked in the bio!
Let’s just make one! ⁣ ⁣ One Single Berry Cr Let’s just make one! ⁣
⁣
One Single Berry Crostata just you for. Double the recipe (🔗 in the bio) only if you want to share. ⁣
⁣
#joythebaker #berry #crostata #smallbatch #dessert #foodblogfeed
The freezer is packed with ice cream treats from h The freezer is packed with ice cream treats from here on out, and that’s a promise. ⁣
⁣
Find this Milk and Cereal Ice Cream Bar and loads of other semi-homemade ice cream treats linked in the bio! 💓🍦🫠
Load More... Follow on Instagram

Copyright © 2022 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up