Name: Oven Risotto with Herbs and Lemon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 250 g Risotto Rice; 1 Liter Chicken broth; 1 piece Onion medium-sized; 3 tbsp Thyme leaves fresh; 2 piece Garlic cloves; 40 g Butter; 1 piece Organic Lemon grated zest; 3 tbsp Lemon juice of the organic lemon; 60 g Parmesan for the risotto freshly grated; to taste Sea salt; to taste Black pepper from the mill; 20 g Parmesan for garnish freshly grated; 2 Handvoll Basil leaves fresh

Oven risotto is a revelation for me because it revolutionizes the classic, time-consuming preparation of risotto. Instead of constantly stirring on the stove, the oven takes over a large part of the work without sacrificing creaminess and taste. I still remember my first attempts with risotto, standing by the stove for hours, adding broth spoonful by spoonful - this recipe puts an end to that! The ingredients play a crucial role. The risotto rice, ideally Carnaroli or Arborio, is the heart of the dish. It releases starch, which makes the risotto creamy. The chicken broth provides the necessary liquid and a savory taste. If you like it vegetarian, you can easily use vegetable broth. The onion forms the aromatic base, while garlic and thyme add Mediterranean accents. The butter acts as a flavor carrier and provides a silky texture. Lemon zest and juice bring a fresh, tart note to the dish, making it wonderfully light. Finally, the Parmesan gives the risotto spice and creaminess. When preparing in the Thermomix®, it is important not to chop the onion too finely, as it can burn otherwise. Sautéing the onion, thyme and garlic in the Thermomix® is child's play. Be careful not to set the temperature too high so that the butter does not turn brown. Sautéing the rice is important so that it can absorb the flavors and release the starch easily. After transferring to the casserole dish, it is crucial that it is well sealed so that the rice cooks evenly. The cooking time in the oven may vary depending on the oven, so it is recommended to test for doneness after 25 minutes. The rice should still have a slight bite. Variations are of course allowed! For a vegan version, you can replace the butter with olive oil and omit the Parmesan or replace it with nutritional yeast. Instead of thyme, rosemary or sage also go very well. If you like it spicier, you can add a pinch of chili. The addition of vegetables such as peas, asparagus or mushrooms is also a great way to vary the risotto. Serve the oven risotto as a main course with a fresh salad. A glass of dry white wine goes perfectly with it. Grilled vegetables or a piece of fried chicken or fish are suitable as a side dish. Leftovers of the risotto can easily be stored in the refrigerator. The next day, you can reheat them in a pan with some butter or process them into arancini (fried rice balls). The risotto can also be prepared well in advance. You can sauté the onion, garlic and rice in the Thermomix® and then store them in the refrigerator. Before serving, simply add the broth and cook in the oven until done.

Oven Risotto with Herbs and Lemon

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Description

Ingredients (13 ingredients)

Preparation (9 steps)

Preheat oven

Chop onion

Sauté onion and thyme

Add garlic

Sauté rice

Add broth and put in the oven

Refine risotto

Stir risotto

Serve

Finished cooking? Great! 🎉

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