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This baked lemon risotto is basically risotto without all the work. It’s different than traditional risotto recipes where you have to continually stir broth into the rice a little bit at a time to coax the creaminess out of the grains until they’re tender. When you bake this risotto, it starts on the stove and then spends the rest of the cook time in the oven where it only takes 15 minutes to bake.
Interested in another baked risotto recipe? Try this kale barley risotto.
Table of ContentsWhy You’ll Love This RecipeWhat is RisottoThe IngredientsOptional AdditionsHow To Make Baked Lemon RisottoWhat To Serve with RisottoLeftovers & StorageRecipe TipsRecipe FAQsMore Risotto RecipesBaked Lemon Risotto Recipe Why You’ll Love This Recipe
This one-pot vegetarian meal
View FULL RECIPE. Originally published on Last Ingredient
