Oven risotto with lemon, thyme and Basil
Everything Good comes out of the oven! I have a very big weakness for oven dishes. It smells lovely out of the kitchen while I do other things. So it is with this oven risotto. I don't need to stand at the stove and keep stirring, stirring, stirring. The Risotto schmurgelt alone.
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So, can I stress day in and day out, Much of my to-do list and still be with my family a Risotto to enjoy. On top of that alcohol free, because there is no wine in the bottle. I know, I know, the Textbook says that a Risotto must be stirred, so that it gets its creamy consistency at all. But if you don't have time to Stir, and still Lust for a Risotto? But then, the oven should be allowed-variant, which is delicious, incidentally, is still creamy.
So a lot to be said for a Risotto out of the oven: It is very easy to prepare, incredibly practical, and also mega tasty. This variant is particularly fine, and at the same time fresh in Aroma. Mmmh. Try it just once.
Look also my other oven risotto variants, maybe one for You is still:
The oven risotto with carrots and sun-dried tomatoes , or
the oven risotto with chicken breast fillet and porcini mushrooms , and finally
the asparagus risotto from the oven with green asparagus and tarragon.
Oven risotto with lemon, thyme and Basil
INGREDIENTS
- 250 g Risotto rice
- 1 Liter of chicken broth - From stock cubes/Paste or self-made
- 1 onion medium size - finely chopped
- 3 TABLESPOONS thyme leaves - fresh
- 2 cloves of garlic - pressed
- 40 g Butter
- 1 organic lemon - grated rind of
- 3 TBSP of lemon juice to the organic lemon
- 60 g Parmesan cheese for the Risotto - freshly grated
- Sea salt
- black pepper - from the mill
TO SERVE
- 20 g Parmesan cheese for Garnish - freshly grated
- 2 handful of Basil leaves - fresh
INSTRUCTIONS
- Preheat before the convection oven on 200 degrees.
- Then You take a heat-proof casserole or oven-proof frying pan. The Butter on medium heat let it melt. The finely chopped onion and the thyme leaves into the. The Whole then about 5 minutes to sauté.
- When the 5 minutes are up, even for 1/2 Minute, the 2 squeezed garlic add cloves.
- Now You stir the rice and leave it for about a 1/2 Minute of steam. Meanwhile, put the prepared chicken broth ready.
- Now You give to the broth. Put the lid on and for 30 minutes in the oven.
- After 30 minutes out of the oven , add the lemon juice, the lemon zest, the Parmesan and salt pepper to taste add.
- A total of 2-3 minutes, with stirring, so that the creamy consistency is not even in the oven risotto is too short.
- For Garnish You pass the washed Basil leaves and the Parmesan cheese.I wish You a good appetite!
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