Herb Risotto from the Oven

This oven-baked risotto delivers a creamy result without constant stirring. Fresh rosemary, thyme, oregano, and basil provide an aromatic herbal flavor. Serve it alongside meat or fish, or pair it with an arugula salad for a vegetarian meal.

Recipe Details

• Preparation time: 15 minutes
• Cooking time: 30 minutes
• Total time: 45 minutes
• Servings: 4

Ingredients

• 250 g risotto rice
• 1 liter chicken broth or vegetable stock
• 100 g spring onions, thinly sliced
• 2 garlic cloves, finely chopped
• 10 g fresh thyme, leaves removed
• 10 g fresh rosemary, needles finely chopped
• Leaves from 3 stems fresh oregano
• 1 pot fresh basil, divided between cooking and serving
• 40 g butter
• 60 g freshly grated Parmesan, plus extra for serving
• Juice of 1–2 limes or lemons, plus wedges for serving
• Salt and black pepper, to taste

Instructions

1. Preheat the oven to 200°C using the convection or fan setting.
2. Prepare the spring onions and garlic. Wash the herbs, remove the thyme and oregano leaves and rosemary needles, then finely chop them. Chop half of the basil and reserve the remainder for serving.
3. Melt the butter in a lidded, ovenproof pot over medium heat. Add the spring onions, garlic, thyme, oregano, and rosemary. Cook for about 3 minutes, until lightly colored and aromatic.
4. Add the risotto rice and sauté briefly while stirring.
5. Pour in the broth, cover the pot, and bake on the middle oven rack for 30 minutes.
6. Carefully remove the pot and open the lid away from you to avoid the hot steam. Stir in the Parmesan, chopped basil, and citrus juice for 1–2 minutes. Season with salt and black pepper.
7. Serve garnished with the reserved basil, additional Parmesan, and lime or lemon wedges.

Alternative herb method: For a fresher herbal flavor, sauté only the spring onions and garlic at the beginning. Stir the thyme, rosemary, and oregano into the finished risotto with the basil and Parmesan.