Baked Lemon Risotto

Flavour of the moment: Lemon. I adore lemon in savoury food but I just can’t get my head around lemon desserts. I’m sorry, I know, but it stems from my younger days and beliefs that if it isn’t chocolate it just isn’t worth the calories. I am slowly getting there and promise to try to make a lemon dessert this year.

Cook book currently highest on my wishlist: ‘Joy the Baker – Joy WilsonJoy 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 evening. It is most definitely in the ‘fantastic side dish’ category, although I’d gladly eat the whole 6 portions myself, comfort food at its finest.


Ingredients: (makes 4 portions or 6 side portions)

  • 1 onion, chopped
  • 1 tbsp of olive oil
  • zest of one large lemon or two small lemons
  • 2 tsp of fresh thyme leaves
  • 1/2 tsp of crushed red pepper flakes
  • 1/2 tsp black pepper
  • 2 cups of arborio rice
  • 900ml of chicken stock
  • 300ml of water
  • 80g of Parmesan cheese
  • salt, to taste
  • Butter/olive oil to coat the dish
  • extra Parmesan or Thyme to top (optional)


  1.  Coat the inside of a generously sized casserole dish with butter or olive and preheat the oven to 190°C (180°C fan).
  2. Lightly fry the chopped onion with the olive in a pan, for about 5 mins, until soft, then turn off the heat and add the lemon zest, salt, pepper, red pepper flakes and thyme.
  3. In the casserole dish put the onion mixture, Parmesan and rice and then coat with the stock and water, mix until well combined and place in the oven for about 40 mins, stirring once at 20 mins.

It really is as simple as that and completely delicious. Who doesn’t love a no fuss oven risotto, I mean who doesn’t love a risotto (except my friend Izzy)?! Risotto is such a filling, creamy, delicious meal (or side dish). Your guests will be very impressed with risotto (as a side no less!), or the more likely scenario in my case is that I will have eaten it all to myself before they arrive because it is much too good to share.



2 thoughts on “Baked Lemon Risotto

  1. Pingback: Shakshuka | Noisette

  2. Pingback: Lemony Spring Baked Risotto | Noisette

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