Best 5 Baked Risotto With Fines Herbes And Lemon Recipes

LEMONY RISOTTO WITH FRESH HERBS & GARLIC

Steps:

• BROTH: In a medium saucepan, combine water, coconut milk and turmeric (if using). Stir and bring to a simmer over medium heat. Once simmering, reduce heat to low to keep the mixture warm. Add thyme sprigs to infuse the broth with herby goodness!
• RISOTTO: Heat a large rimmed skillet over medium heat. Add vegan butter (or olive oil) and shallot, and cook, stirring occasionally, until somewhat translucent - about 3-5 minutes. Add the garlic and lemon zest and sauté for 1 minute until fragrant.
• Reduce heat to medium-low and add the arborio rice and salt and cook for 1 minute, stirring to coat. Add dry white wine and cook for 1-2 minutes, stirring frequently, or until the liquid is absorbed.
• Using a ladle or measuring cup, add warmed broth 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer. You want the mixture to be cooking but not boiling, or it will get gummy and cook too fast.
• Continue to add broth, stirring to incorporate, until the rice is al dente - cooked through but still has a slight bite. This whole process should only take 15-20 minutes (time based on original recipe // adjust if altering number of servings).
• Once the rice is cooked, stir in the lemon juice and fresh herbs. Taste and adjust as needed, adding more salt for balance, lemon juice for brightness, or herbs for freshness and flavor.
• To serve, divide risotto between serving bowls and garnish with extra herbs and lemon zest (optional). Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave or on the stovetop over medium heat, adding vegetable broth or water as needed to rehydrate. Not freezer friendly.

RISOTTO WITH PARMESAN AND LEMON

Steps:

• Bring the chicken stock to a simmer in a large saucepan over medium heat.
• Meanwhile, heat 2 tablespoons olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes.
• Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes. (You might not use all of the stock.)
• When the rice is al dente, remove from the heat and stir in the cheese, chives and lemon juice. Stir in the remaining 1/4 cup olive oil.
• Divide the risotto among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.

BAKED RISOTTO WITH FINES HERBES AND LEMON

Steps:

• Preheat oven to 425 degrees. Lightly butter a 2-quart oval baking dish. Melt 2 tablespoons butter in a large pot over medium heat. Add leek, onion, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring, until translucent, about 10 minutes. (Do not let brown.)
• Add rice and stir to thoroughly coat. Cook, stirring occasionally, until you hear the rice toasting (it sizzles and pops), about 2 minutes. Add wine and increase heat to medium-high. Simmer until pot is almost dry, about 3 minutes. Add 3 cups broth, bring to a simmer, and transfer to baking dish. Bake risotto 5 minutes and stir. Bake another 5 minutes and stir again, then bake until liquid is absorbed and rice is just tender, about 5 more minutes.
• Remove risotto from oven and stir in remaining tablespoon butter, Parmesan, herbs, and lemon zest. Gradually add 1/2 cup warm broth, stirring, until rice is creamy. (For creamier rice, add more broth, 1 tablespoon at a time, until it reaches desired consistency.) Season to taste with salt and pepper and serve immediately. If risotto thickens upon sitting, add more broth to loosen as desired.

OVEN-BAKED RISOTTO

Steps:

• Preheat oven to 425 degrees. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
• Stir in the wine and cook until it has completely evaporated, about 1 minute. Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
• Remove from oven. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley. Serve immediately.

RISOTTO WITH GARLIC, HERBS AND LEMON

Steps:

• Put the stock in a saucepan and bring to a simmer.
• Heat the olive oil in another heavy saucepan. Add the onion and garlic and cook slowly until they soften but do not color. Stir in the rice and cook a minute or too longer. Stir in the lemon zest.
• Add the wine, bring to a simmer, and cook until the wine has evaporated. Then, over a medium to medium-low heat, begin to add the stock, about one-half cup at a time, stirring slowly but constantly. As each portion of the stock is absorbed by the rice, add some more, cooking until the rice is al dente and moist, which should be approximately 15 to 20 minutes.
• Stir in the herbs and season to taste with salt and pepper. Spoon into individual soup plates and serve at once. Pass the Parmesan cheese on the side.