Baked Lemon Risotto
- 1 small onion, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon zest
- 2 teaspoons fresh chopped thyme leaves
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon coarsely ground black pepper
- 2 cups Arborio rice
- 32 ounces low-sodium chicken broth
- 1 1/4 cups water
- 1 cup grated Parmesan cheese
- salt to taste
- butter for coating the dish
- more cheese, lemon zest and thyme leaves for topping
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Lemon, zest (1 tablespoon)
- Onion, small (1)
- Thyme, fresh leaves (2 teaspoons)
- Canned Goods
Chicken broth, low-sodium (32 ounces)
- Cooking & Baking
- Black pepper, coarsely ground (1/2 teaspoon)
- Olive oil (1 tablespoon)
- Red pepper flakes (1/2 teaspoon)
- Salt (1)
- Pasta & Grains
- Arborio rice (2 cups)
- Drinks
- Water (1 1/4 cups)
- Dairy
- Butter (1)
- More cheese (1)
- Parmesan cheese, grated (1 cup)
Preparation
Read recipe preparation on joythebaker.com
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Recipe Stats
Published March 5, 2012 (11 months ago).
111 people saved this recipe.
