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Home Emergency Recipes

No-Stir Creamy Lemon & Herb Baked Risotto

By:Nagi
Published:11 Nov '20Updated:7 Sep '22
199 Comments
Recipe v Video v Dozer v

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.

Creamy Lemon Herb Baked Risotto fresh out of the oven

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!

Creamy Baked Risotto with Crispy Skin Barramundi
Creamy Lemon & Herb Risotto served with crispy skin Barramundi (cook it using the exact same steps in this Crispy Skin Salmon recipe)

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!

Ingredients in Creamy Baked Risotto
  • 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!!

Creamy Baked Risotto in a casserole pot, fresh out of the oven

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.

Herbs and lemon for creamy risotto
  • 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!)

How to make Creamy Baked Risotto
  1. 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;

  2. Put everything in casserole dish – The rice, stock, butter, onion and garlic;

  3. 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;

  4. 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……..

  5. 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!

  6. 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!

  7. 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 …

  8. 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.

Close up of bowl of creamy Lemon Herb Baked Risotto

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!

Plate of creamy risotto with crispy salmon
Creamy Lemon & Herb Risotto served with Crispy Skin Salmon – where readers first spied this risotto recipe and requested it!

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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Close up of Creamy Lemon & Herb Baked Risotto

No-Stir Creamy Lemon & Herb Baked Risotto (it’s magic!)

Author: Nagi
Prep: 5 minutes mins
Cook: 35 minutes mins
Sides
Italian, Western
4.94 from 82 votes
Servings5 – 6 as a side
Tap or hover to scale
Print
Recipe video above. This risotto recipe is made using an entirely hands-off oven method that makes risotto possible even on the busiest nights! Ultra creamy, no stirring and you don't even need to sauté onion and garlic – they "saute" in the oven because they floats on the surface with the butter. Surely the most easy risotto in the world!
Fragrant with lemon and herbs, it's good enough to eat on its own but makes a wonderful accompaniment to meats, fish, seafood and mains as a side that's also a semi-sauce, such as in Monday's Crispy Skin Salmon.

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:

1. Risotto rice – Risotto needs to be made with risotto rice (Arborio rice is my choice) because it’s extra starchy. This is what makes risotto beautifully creamy without the use of cream. Find it in the rice section of grocery stores.
2. Pot/pan – 20cm/8″ square pan also works, or similar volume any other size. Avoid using a wide, giant pan because then the risotto spreads out too thin and might dry out.
If you scale recipe up, then you need a larger pot. Or a smaller pot if you scale down!
3. Extra butter for finishing – if you really want to reduce the fat, you can skip the extra butter used to finish. But do NOT skimp on butter for the cooking phase. It is essential for the onion and garlic to “oven sauté” in the butter while it bakes (it floats on the sauce with the butter). Otherwise, the onion just boils in stock – not as nice!
4. Herbs – any (Western) herbs of choice are fine here. It’s added at the end, so taste as you go and trust your tastebuds to tell you when you’ve added the right amount!
5. Storage & reheating – unlike most risottos, this one will reheat well as long as the rice is cooked until tender not mushy and soft. Keeps 4 days in the fridge. Reheat in microwave. Add touch of water if needed to loosen. Note however that herbs may lose some colour. Also the lemon flavour tends to fade, so consider propping it up with a fresh spritz of juice.

Nutrition Information:

Calories: 406cal (20%)Carbohydrates: 57g (19%)Protein: 12g (24%)Fat: 14g (22%)Saturated Fat: 8g (50%)Cholesterol: 36mg (12%)Sodium: 469mg (20%)Potassium: 279mg (8%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 487IU (10%)Vitamin C: 10mg (12%)Calcium: 87mg (9%)Iron: 3mg (17%)
Keywords: baked risotto, easy risotto recipe, lemon herb risotto recipe, risotto recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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! 😂)

Dozer wet patch outline on floor
Dozer wet patch on floor

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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199 Comments

  1. Jan says

    September 14, 2023 at 9:46 am

    5 stars
    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!

    Reply
  2. Babs Schaefer says

    August 31, 2023 at 9:12 am

    5 stars
    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.

    Reply
  3. Katherine says

    August 4, 2023 at 1:26 pm

    5 stars
    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

    Reply
  4. Kelly says

    July 21, 2023 at 4:54 am

    5 stars
    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!

    Reply
  5. Missa Canave says

    June 16, 2023 at 6:59 am

    5 stars
    So good! I would recommend adding peas, sun-dried tomatoes, and maybe some white wine (0.5c instead of some of the chicken stock).

    Reply
  6. Teagan says

    June 9, 2023 at 11:38 pm

    5 stars
    So quick, so easy and boy was it yummy. I added silver beet & thyme sprigs from the garden for the cooking process and fresh parsley & lemon at the end & served for a main. Was just enough for 2 adults and 2 small children but will double next time. The kids loved it!

    Reply
  7. Marcia says

    June 7, 2023 at 8:15 pm

    5 stars
    I had my doubts about this one, but it was as creamy & delicious as described.
    I added a stick of sliced celery & stirred through a large can of Sirena tuna along with the herbs and grated lemon zest. It’s a winner!

    Reply
  8. Suzanne says

    June 7, 2023 at 12:58 pm

    5 stars
    This was amazing! I was skeptical at first, but not any more. The risotto turned out creamy, the grains were tender without being mushy or gluey, and the seasoning was just right. I, too, sautéed the onion and garlic in advance, then deglazed the pan with 1/2 c white wine before adding to the broth with the other ingredients. The dish came together easily and is very adaptable for additions, such as as asparagus, peas, mushrooms, shrimp. Thank you for such an easy and tasty way to make one of our favorite dishes.

    Reply
  9. Deb says

    May 20, 2023 at 5:25 pm

    As per Jodie’s comment earlier, another terrific foolproof recipe. We had the risotto with baked salmon and used the leftovers the next night with Syrian chicken. Reheated really well in the microwave with a little added water and a small amount of fresh dill and chives

    Reply
  10. Jody says

    May 16, 2023 at 6:57 pm

    Another easy, foolproof recipe. Loved it! We had your crispy skin salmon with it and it was a perfect combo 👌

    Reply
  11. Giselle says

    May 4, 2023 at 8:19 pm

    5 stars
    This recipe was as easy as it sounds and just as delicious. I’m not sure if I will ever make a risotto that has to be stirred constantly again! One tip would be to slightly cook the onions first. Whilst they were cooked they had a slight bite to them which for the kids and myself isn’t the best. Maybe cutting them quite small would help.

    Reply
  12. Natalie says

    April 27, 2023 at 9:38 am

    1 star
    Surprised that I didn’t read any comments mentioning the dominant raw onion flavor. And I don’t mind raw onions in certain dishes but my husband and I didn’t like this at all, would sauté them before hand if I were to do this again.

    Reply
  13. Jenny says

    April 26, 2023 at 8:28 pm

    5 stars
    The easiest and tastiest risotto, I used to make risotto the traditional way but will use this method going forward! So easy to do for a great weeknight meal, had it with crispy skin salmon and it was delicious! I shared the recipe to at least 3 people while I was eating the risotto, so yum and just had to share!

    Reply
  14. Jay Howard says

    April 25, 2023 at 7:52 am

    5 stars
    This was really delicious and easy. Pro tip….don’t forget to cover it in the oven! When I first took it out, delicious and creamy, buy by yhe time dinner came, 10 minutes later. I had oatmeal. Lol, next time I will be more attentive to what I am doing. Thank you!

    Reply
  15. Sara says

    April 25, 2023 at 6:40 am

    This sounds delicious- gonna try it tonight.
    Do the onions get fully cooked while baking? I really can’t eat onions unless they are fully cooked. Thank you!

    Reply
  16. Diane Tomares says

    April 19, 2023 at 12:44 am

    5 stars
    I spent a lot of time in Italy, so I was a little skeptical. Could there really be a way to simplify the process without sacrificing the taste? But wow, I am glad I gave it a chance. It really turned out perfect! Thank you so much – from now on I am going to make risotto way more often 🙂

    Reply
  17. Kate says

    March 7, 2023 at 5:22 pm

    5 stars
    Love this – goes with so many things: fish, beef, chicken…

    Reply
  18. Darcy says

    March 5, 2023 at 12:48 pm

    5 stars
    Nagi! This was the easiest risotto recipe, and such REWARD for effort! So tasty, definitely will be a staple in our house.

    Reply
  19. Sherry says

    February 10, 2023 at 2:30 am

    5 stars
    I was skeptical this would taste like a true risotto, I should have had no doubt’s, it was delicious. Our onions were a little crunchy so next time I will sauté them first. Thanks for a new quick way to make risotto!

    Reply
  20. Babs says

    January 24, 2023 at 8:28 am

    5 stars
    This came out perfectly! Just delicious….thank you for this easy recipe.

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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