Baked Lemon Risotto

Olive Oil


Arborio Rice

Red Pepper Flakes Salt & Pepper

White Wine



Parsley Chives


Vegetable Broth

Preheat the oven to 400 degrees F. Warm the olive oil in an ovenproof dutch oven or saucepan over medium high heat. Saute the shallots until they soften and turn translucent, about 2-3 minutes.

Stir in the garlic, salt, pepper and red pepper flakes. Cook until fragrant, about 1 minute.

Cook the rice for 1 minute until the grains are opaque. Pour in the wine and squeeze in the lemon juice. The liquid will bubble and the rice will absorb it in a couple minutes.

Add the vegetable stock. Bring everything to a boil and cover the pot with a lid.

Bake the risotto in the oven until the grains are tender, about 15 minutes. There will still be some liquid in the pot.

Stir in the lemon zest, chopped parsley & chives and parmesan cheese. Divide into serving dishes and garnish with more fresh herbs and grated cheese.

Baked Lemon Risotto