FEATURE
Oven Risotto with Lemon, Thyme and Basil
This creamy oven risotto requires little hands-on attention and no constant stirring. Lemon, thyme and basil give it a fresh flavor, while Parmesan adds richness.
Recipe Details
- Preparation: 10 minutes
- Cooking: 30 minutes
- Total time: 40 minutes
- Servings: 4
Ingredients
- 250 g risotto rice
- 1 liter chicken broth, homemade or prepared from stock
- 1 medium onion, finely chopped
- 3 tablespoons fresh thyme leaves
- 2 garlic cloves, pressed or minced
- 40 g butter
- Finely grated zest of 1 organic lemon
- 3 tablespoons lemon juice
- 60 g Parmesan, freshly grated
- Sea salt
- Freshly ground black pepper
To Serve
- 20 g Parmesan, freshly grated
- 2 handfuls fresh basil leaves
Instructions
- Preheat a convection oven to 200°C.
- Melt the butter over medium heat in a heatproof casserole dish or ovenproof frying pan. Add the chopped onion and thyme leaves, then sauté for about 5 minutes.
- Add the garlic and cook for another 30 seconds.
- Stir in the risotto rice and cook for about 30 seconds.
- Pour in the prepared chicken broth. Cover the dish and bake for 30 minutes.
- Remove the risotto from the oven. Stir in the lemon juice, lemon zest and 60 g Parmesan, then season with sea salt and black pepper.
- Stir for 2–3 minutes until the risotto develops a creamy consistency.
- Serve garnished with fresh basil leaves and the remaining Parmesan.