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Baked Lemon Risotto


  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lemon zest
  • 2 teaspoons fresh chopped thyme leaves
  • 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


  1. 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.
  2. 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, and black pepper. Toss and set aside.
  3. 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.
  4. Place in the oven and allow to cook, uncovered, for 35-40 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, and cook 5 more minutes at a time.
  5. When cooked thought, 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.
  6. Recipe slightly adapted from Joy the Baker