I know there is some debate about if you can call something risotto if someone didn’t spend 30 – 700 minutes standing over the stove, stirring, but this makes it so very easy, and is a soft creamy texture, close enough to ‘real’ risotto that I’ll certainly take it. I’ve made many varieties on this basic premise, adding things or leaving them out, swapping leeks for onions, and, of course, putting ever so much more cheese on top. Somehow, I’ve never taken pictures while following the recipe exactly, so I’ve got photos both from making it with leeks, which I didn’t precook the way you cook the onions, and a time where I followed the recipe except the Arborio rice had dried mushrooms in it.

Lemon risotto (with mushrooms in the rice) and chicken marinated in Garlic Lemon Caesar Dressing).

Ingredients:

• 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

Butter a 9X13″ dish and set aside. Preheat oven to 350 degrees.

Heat the oil in a medium skillet over medium heat, then add the onions and cook about 5 minutes, until translucent and brown.

Add the lemon zest, thyme, pepper flakes, and black pepper, stir together to heat through, then remove from the heat.

In a medium bowl, stir together the rice, cheese, and the cooked onion mixture. Spread into the greased pan, then pour the chicken stock and water over the rice, and stir gently.

Place the pan in the oven and cook 37-40 minutes, stirring once halfway through.

It’s done when the liquid is absorbed and the mixture is soft and creamy. If the mixture is still dry, add more water or stock, 1/3 cup at a time. (I’ve never needed additional liquid, and I’ve made this many times now.) Remove from the oven and let rest 15 minutes.

Taste the rice, then add salt if desired (your stock may have been salty enough you don’t need much/any). Serve topped with more zest, thyme, pepper, and/or cheese.

Simple, creamy, lemon-y, filling… it’s the perfect side!

Baked Lemon Risotto

From Joy the Baker.

• 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

Butter a 9X13″ dish and set aside. Preheat oven to 350 degrees.

Heat the oil in a medium skillet over medium heat, then add the onions and cook about 5 minutes, until translucent and brown. Add the lemon zest, thyme, pepper flakes, and black pepper, stir together to heat through, then remove from the heat.

In a medium bowl, stir together the rice, cheese, and the cooked onion mixture. Spread into the greased pan, then pour the chicken stock and water over the rice, and stir gently.

Place the pan in the oven and cook 37-40 minutes, stirring once halfway through. It’s done when the liquid is absorbed and the mixture is soft and creamy. If the mixture is still dry, add more water or stock, 1/3 cup at a time. Remove from the oven and let rest 15 minutes.

Taste the rice, then add salt if desired. Serve topped with more zest, thyme, pepper, and/or cheese.