Baked Lemon Risotto

Baked Lemon Risotto

Home » Food » Baked Lemon Risotto

1 September 2022

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I know, I know, this is anything but traditional, but sometimes you need a little cheat meal and this is one of them. If you like fish, a pan-fried piece of snapper goes very well with this. If you’re vegetarian, grill some 1cm zucchini slices to serve on the side, or roast some balsamic cherry tomatoes.

Serves: 4


50g butter
2 brown onions, diced
Salt and black pepper
7 large garlic cloves, finely diced
Zest of 2 lemons
2 cups arborio rice
¾ cup white wine
4 ½ cups hot vegetable stock
150g parmesan, grated
1 cup finely chopped Italian parsley
Juice of ½ a lemon
1/3 cup finely chopped fresh chives
1/3 cup roughly chopped fresh dill
A good pinch of chilli flakes


  1. Preheat the oven to 200°C fan bake.
  2. Melt the butter in a large, deep ovenproof pan on a medium/low heat.
  3. Add the onion and a good pinch of salt, then cook until the onion is soft, stirring occasionally to prevent burning. Add the garlic, then continue to cook for roughly 3 minutes until soft. Mix through the zest of 1 lemon. Add the
    rice, then pour in the wine. Simmer, stirring constantly, until the wine is absorbed.
  4. Add 4 cups of the hot stock. Season with salt and cracked pepper. Stir well, then cover with a lid or 2 layers of tinfoil. Carefully place the dish in the oven and bake for 24-28 minutes until cooked.
  5. Once the risotto is cooked, stir in the parmesan, parsley, lemon juice and the remaining ½ cup of stock.
  6. Top with the chives, dill, chilli flakes and the remaining lemon zest. Serve immediately.

Extracted from Miss Polly’s Kitchen, by Polly Markus. Photography by Melanie Jenkins (Allen & Unwin NZ, RRP $45, released August 30).

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