If you don’t have one of these find another recipe.
You will need a Le Cruset dutch oven. They are pricey. Find one on sale. My family loves risotto and if you have one it cuts down the work by 80%
- Feeds 5
- Prep Time 10 Minutes
- Total around 35 – 40 minutes
Ingredients
- 4 tbs butter
- 1/2 tsp lemon Zest
- 1 cup onion, finely chopped
- 2 cloves garlic finely chopped
- 1 cup arborio rice
- 3 1-2 cups chicken stock
- 1 tsp Kosher salt
After risotto is cooked remove lid and add the following
- 2 tbs butter
- 1/2 cup Grated parmesan (to mix in) 1/4 cup grated parmesan (to sprinkle on top)
- 1/2 tsp Kosher salt
- 1/2 tsp ground black pepper
Directions
Step 1: Preheat oven to 375°F. Melt 2 tablespoons butter in a Dutch oven over medium-high heat.
Step 2: Add onion and lemon zest to the butter and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in uncooked rice, broth, and 1 teaspoon salt. Bring to a simmer then cover with lid, and transfer to the oven.
Step 3: Bake until rice is tender, 20 minutes. Carefully remove the lid and stir in Parmesan, pepper, remaining 2 tablespoons butter and ½ teaspoon salt, stirring until butter is melted; stir to combine. Serve topped with more Parmesan