Best Baked Lemon Risotto Recipes

Baked Chicken, Lemon and Pea Risotto image

Provided by lindseylcw

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
3 chicken breast fillets, quartered
2 leeks, sliced
1 tablespoon lemon zest
2 cups arborio rice or 2 cups carnaroli rice
5 cups chicken stock
1 1/2 cups frozen peas
2 tablespoons lemon juice
1/4 cup parmesan cheese, finely grated
2 tablespoons chopped mint

Steps:

preheat oven to 200C 400F.
heat a fry pan over high heat add oil and chicken and cook for 3 mins each side or until well browned, set aside.
add leeks and zest to the pan and cook for 5 mins until leeks are golden.
place leek mix, rice and stock in a baking dish, cover tightly with lid or foil and bake for 20 mins.
add chicken and peas to the risotto and cover tightly and bake for further 20 mins.
the risotto will be quite liquid at this stage.
stir the parmesan, lemon juice, mint and salt and pepper through the risotto.
stir for 2 mins to thicken then serve.

Nutrition Facts : Calories 625.2, Fat 13, SaturatedFat 3.2, Cholesterol 14.5, Sodium 596.1, Carbohydrate 104.8, Fiber 6.2, Sugar 9.7, Protein 20.1

Baked Risotto with Fines Herbes and Lemon image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 12

3 tablespoons unsalted butter, divided, plus more for baking dish
1 large leek (white and pale green parts only), finely chopped (about 3/4 cup) and washed well
1 large onion, finely chopped (about 1 2/3 cups)
Coarse salt and freshly ground pepper
1 1/2 cups Arborio or Carnaroli rice
1 1/4 cups dry white wine
3 1/2 to 4 cups chicken broth, warmed, divided
1 1/4 ounces Parmesan cheese, finely grated (1/2 cup)
1/4 cup coarsely chopped fresh flat-leaf parsley
3 tablespoons finely sliced fresh chives
1 tablespoon coarsely chopped fresh tarragon leaves
1/2 teaspoon fresh lemon zest

Steps:

Preheat oven to 425 degrees. Lightly butter a 2-quart oval baking dish. Melt 2 tablespoons butter in a large pot over medium heat. Add leek, onion, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring, until translucent, about 10 minutes. (Do not let brown.)
Add rice and stir to thoroughly coat. Cook, stirring occasionally, until you hear the rice toasting (it sizzles and pops), about 2 minutes. Add wine and increase heat to medium-high. Simmer until pot is almost dry, about 3 minutes. Add 3 cups broth, bring to a simmer, and transfer to baking dish. Bake risotto 5 minutes and stir. Bake another 5 minutes and stir again, then bake until liquid is absorbed and rice is just tender, about 5 more minutes.
Remove risotto from oven and stir in remaining tablespoon butter, Parmesan, herbs, and lemon zest. Gradually add 1/2 cup warm broth, stirring, until rice is creamy. (For creamier rice, add more broth, 1 tablespoon at a time, until it reaches desired consistency.) Season to taste with salt and pepper and serve immediately. If risotto thickens upon sitting, add more broth to loosen as desired.

Baked Risotto With Lemon, Zucchini & Basil image

Provided by English_Rose

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

4 tablespoons olive oil
1 onion, chopped
1 garlic clove, chopped
1 lb zucchini, sliced
1 lb arborio rice
5 1/4 cups vegetable stock, simmering
2 lemons, zested and juiced
3 1/2 ounces parmesan cheese, grated
2 tablespoons basil, roughly chopped

Steps:

Heat the oven to 350°F
Heat the oil in an overproof dish with a lid and fry the onion and garlic for 5 minutes.
Stir in the zucchini and rice, coating everything in oil and cook for a few more minutes.
Add the stock, lemon juice and cheese, cover and bake for 30 minutes.
Serve sprinkled with the lemon zest and basil.

Nutrition Facts : Calories 224.8, Fat 7.2, SaturatedFat 2.1, Cholesterol 7.3, Sodium 131.6, Carbohydrate 34.5, Fiber 2.5, Sugar 1.1, Protein 6.4

BAKED LEMON RISOTTO image

Yield 4

Number Of Ingredients 11

2 tablespoons unsalted butter
1 large shallot, finely
2/3 cup arborio rice
1/4 cup white wine
1 tablespoon lemon juice
2 cups chicken stock, divided
2 tablespoon heavy cream
2 teaspoons finely grated lemon zest
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh parsley
Salt and black pepper to taste

Steps:

Preheat oven to 400 F. Melt butter in the flower cocotte over medium heat. Add shallot and cook, stirring occasionally, for 2 - 3 minutes or until softened and translucent. Stir in rice and toss to coat. Add white wine and lemon juice, and stir until liquid is mostly absorbed, about 2 minutes. Add 1 1/2 cups of chicken stock and stir. Cover and bake 10 minutes. Remove lid and give the rice a good stir, then return to oven, uncovered. Bake an additional 10 minutes or until rice is tender. If risotto is too dry, add more chicken broth, a little at a time, until it reaches the desired consistency. It will thicken a bit more upon standing.) Stir in heavy cream, lemon zest and herbs. Season to taste with salt and pepper. Divide among serving bowls and enjoy