Our flavour driven 2023 Chardonnay needs an equally flavour packed dish to complement it. This RecipeTinEats Creamy Lemon and Herb Baked Risotto is the perfect match. With just enough creaminess to cut through the citrus of the Chardonnay, we love this delicious pairing.
Recipe: Creamy Lemon & Herb Baked Risotto
Ingredients:
- 1 ½ cups Arborio rice
- 4 cups vegetable or chicken broth
- 1 lemon (zest and juice)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ½ cup dry white wine (optional)
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh basil, chopped
- ½ cup heavy cream (optional)
Instructions:
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Preheat your oven to 190°C.
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In a saucepan, heat the vegetable or chicken broth over medium heat until warm. Keep it simmering on low heat while you prepare the risotto.
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In a large ovenproof skillet or Dutch oven, heat the olive oil and butter over medium heat.
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Add the chopped onion to the skillet and sauté until softened, about 3-4 minutes.
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Stir in the minced garlic and Arborio rice, and cook for another 2 minutes, stirring constantly, until the rice is coated with the oil and slightly translucent.
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If using, pour in the white wine and stir until it's absorbed by the rice, about 1-2 minutes.
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Gradually add the warm broth to the skillet, one ladleful at a time, stirring frequently. Wait until each addition of broth is absorbed by the rice before adding more. This process will take about 20-25 minutes.
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Once all the broth has been added and the risotto is creamy and tender but still slightly firm in the center (al dente), remove the skillet from heat.
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Stir in the lemon zest, lemon juice, grated Parmesan cheese, chopped parsley, thyme leaves, chives, and basil. Season with salt and pepper to taste.
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If desired, pour the heavy cream over the risotto and gently fold it in until well combined.
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Smooth the top of the risotto in the skillet and cover with aluminum foil.
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Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the top is slightly golden and the risotto is creamy and fully cooked.
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Remove from the oven and let it sit for a few minutes before serving.
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Serve the creamy lemon and herb baked risotto hot, garnished with additional fresh herbs and a sprinkle of grated Parmesan cheese if desired. Enjoy this comforting dish with a crisp green salad and a glass of Chardonnay. Buon appetito!
Image via delicious.
