Baked Lemon Risotto

11 ingredients
1 steps

Ingredients

  • 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

Directions

  1. 1
    {"0":"Preheat oven to 400 F.","2":"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.","4":"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.)","6":"Stir in heavy cream, lemon zest and herbs. Season to taste with salt and pepper. Divide among serving bowls and enjoy"}

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