BAKED LEMON RISOTTO

By jarren

Ingredients

• 1 small onion, chopped
• 1 tbsp olive oil
• 1 tbsp lemon zest
• 2 tsp fresh chopped thyme leaves
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp coarsely ground black pepper
• 2 cups Arborio rice
• 21 oz 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 garnish

Details

Servings 4

Preparation

Step 1

Place rack in the center of the oven and preheat oven to 350F. Butter a 9x13" baking pan and set aside.

In a medium skillet,heat oil over medium heat. Add the onions and cook until translucent and browned, about 5 minutes. Just as the onions are done cooking, add lemon zest, thyme leaves, red pepper flakes and black pepper. Toss to heat through and set aside.

In a medium bowl, toss together uncooked rice, cheese and the onion mixture. Place in the prepared baking pan. Pour chicken stock and water over the rice mixture. Stir gently to ensure even cooking.

Place in the oven and allow to cook, uncovered, for 37-40 minutes, stirring after 20 minutes. Rice is done when liquid is absorbed and mixture is cooked through and creamy. If rice mixture is still crunchy, add more hot water or hot chicken broth about 1/3 cup at a time.

When cooked throughout, remove from the oven and allow to cool for 15 minutes before tasting. Add salt to taste. Serve topped with lemon zest, fresh thyme, black pepper and more cheese. Rice will last, in an airtight container in the fridge, for up to 5 days.