Baked Lemon Parmesan Risotto
Author: 
Recipe type: Dinner
Serves: 6
 
Ingredients
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lemon zest
  • ½ tsp dried thyme or 2 teaspoons chopped fresh thyme
  • ½ teaspoon fresh ground black pepper
  • 2 cups Arborio rice
  • 4 cups (32 oz) low-sodium chicken broth
  • 1¾ cups water
  • 1 cup grated Parmesan cheese
  • more cheese, lemon zest and thyme leaves for topping (optional)
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking pan and set aside.
  2. In a medium skillet, heat oil over medium heat. Add chopped onion and cook until translucent and browned, about 5 minutes.
  3. Remove from heat and add lemon zest, thyme, chili flakes, and pepper.
  4. Stir in uncooked rice and Parmesan cheese. Place in the prepared baking pan. Pour chicken stock and water over the rice mixture. Stir gently to ensure even cooking.
  5. Carefully place in the oven and cook, uncovered, for 37-40 minutes, stirring after 20 minutes. Rice is done when liquid is mostly absorbed and mixture is cooked through and creamy. If rice mixture is still crunchy, add more hot water or hot chicken stock about ⅓ cup at a time.
  6. When cooked through, remove from the oven and allow to cool for 10-15 minutes. Add salt to taste and serve topped with additional lemon zest, fresh thyme, black pepper, and more cheese, if desired.
Notes
Leftover rice will last, in an airtight container in the fridge, for up to 5 days.
Recipe by Hidden Ponies at https://hiddenponies.com/2013/01/baked-lemon-parmesan-risotto/