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Baked Lemon Risotto

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Baked Lemon Risotto

Ingredients

  • 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
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