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Saffron and Lemon Baked Risotto
2025-12-16This oven-baked risotto brings together the luxurious fragrance of saffron and the bright zest of fresh lemons. It's a comforting, no-stir recipe perfect for a hassle-free gourmet dinner.
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Method
1.
Preheat the oven to 375°F (190°C).
2.
In an oven-safe pot, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
3.
Stir in the Arborio rice and saffron threads, cooking until the rice is lightly toasted, about 2 minutes.
4.
Add white wine and stir until the liquid is mostly absorbed.
5.
Add the heated vegetable broth, lemon zest, and lemon juice to the pot and bring to a simmer.
6.
Cover the pot with a lid and bake in the oven for 18-20 minutes, until the liquid is absorbed and the rice is al dente.
7.
Remove from the oven, stir in the Parmesan cheese, and season with salt and pepper. Let it sit covered for 5 minutes.
8.
Serve with a garnish of chopped parsley.
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 cup Arborio rice
1/4 teaspoon saffron threads
1/2 cup white wine
2 1/2 cups vegetable broth, heated
Zest of 1 lemon
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Chopped parsley for garnish
Chef's Note
This recipe was generated. Tweaks may be required!
