Love and Olive Oil

Baked Lemon Risotto

Baked Lemon Risotto Recipe for Le Creuset

Hello, spring.

Hello, sunshine.

Hello, gorgeous flower cocotte.

Who would have ever thought cookware could bring such happiness?

In part 2 of our ongoing partnership with Le Creuset®, we’ve developed two delightful spring recipes for this gorgeous new piece.

This baked Lemon Risotto (pictured above) is perhaps the easiest risotto we’ve ever made. One pot. In the oven. 25 minutes and done. It’s tart and creamy and would be perfect topped with some seared scallops or grilled fish.

Starfruit Upside Down Cake Recipe for Le Creuset

Also, in a unique twist on a classic, our Starfruit Upside-Down Cake is nothing short of stunning, and perfectly fitting of the flower shape. We’d never worked with starfruit before developing this recipe, and were intrigued by the unique flavor, somewhere in between a pineapple and a concord grape. It’s a tart and fruity compliment to the lightly-spiced and oh-so-buttery cake. I’m not one to indulge in cakes that aren’t chocolate and/or smothered in frosting, but this cake is definitely an exception to that rule.

Like the Heart Casserole we featured in February, the Flower Cocotte is the perfect size for a meal for two or side dishes where a larger dutch oven seems like overkill (which is often the case in our two-person household). Not to mention Le Creuset’s newest color, Soleil, is stunning. Can you say great Mothers’ day gift idea?

Baked Lemon Risotto

The fresh taste of lemon adds a bright flavor to this simplified risotto recipe. Bake and serve in the Flower Casserole, alongside a delicate flaky fish or seared scallops.

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Ingredients:

  • 2 tablespoons unsalted butter
  • 1 large shallot, finely chopped
  • 2/3 cup arborio rice
  • 1/4 cup white wine
  • 1tablespoon lemon juice
  • 2 cups chicken stock, divided
  • 2 tablespoons heavy cream
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh parsley
  • Salt and black pepper to taste

Directions:

  1. Preheat oven to 350ºF.
  2. Melt butter in the flower casserole over medium heat. Add shallot and cook, stirring occasionally, for 2 – 3 minutes or until softened and translucent. Stir in rice and toss to coat. Add white wine and lemon juice, and stir until liquid is mostly absorbed, about 2 minutes.
  3. Add 1 1/2 cups of chicken stock and stir. Cover and bake 10 minutes. Remove lid and give the rice a good stir, then return to oven, uncovered. Bake an additional 10 minutes or until rice is tender. If risotto is too dry, add more chicken broth, a little at a time, until it reaches the desired consistency.(It will thicken a bit more upon standing.)
  4. Stir in heavy cream, lemon zest and herbs. Season to taste with salt and pepper. Divide among serving bowls and enjoy.
All images and text © / Love & Olive Oil

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Sponsored by Le Creuset®. All opinions written are purely my own.

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1,103 Comments

  1. I subscribed to your newsletter!

  2. I used to work at a stand at a farmer’s market and the farmer used to bring lamb’s quarters to sell (the weed, not the animal). Since I got to bring home extra produce, and none of the shoppers knew what it was, I ended up with a lot of lamb’s quarters!

  3. After reading all these unusual things, my kitchen is really boring. The most unusual thing, lately, has been garlic scapes, but only because they are in season and not something I can use all year long. [also, I subscribe]

  4. I’m already subscribed!! :)

  5. The most unusual ingrediant that has come into my kitchen is some kind of caramel-esque block from Colombia. My boyfriend brought it back for my as a souvenir, but I never did quite figure out what it was. We melted it and poured it over pancakes!

  6. Most recently I received a number of Kohlrabi bulbs in my CSA share, which were fun to play with, and I have the remainders of a 5lb. bag of vegetarian “shrimp” sitting in my freezer from a recent project.

  7. The most unusual ingredient I’ve cooked with was a purple flower called lavender

  8. I am subscribed :)

  9. Subbed to your email list!

  10. Strangest ingredient…hmm…Durian!! My kids always get to pick one unusual new thing to try. The durian fruit (?) stinks to high heaven but tastes yummy! A texture nightmare for some! :)

  11. I’e cooked with rattlesnake – deep fried, a little chewy but edible! But it was a one time thing…

  12. I did the Twitter stuff

  13. I think the most unusual ingredient is the weird spiky orange fruit my brother brought home! He refuses to tell me what it’s called. Maybe he just doesn’t know.

  14. Lavender flowers. Or dragonfruit!

  15. I subscribe!

  16. I know I will think of something more unusual as soon as I post this, but the first thing that is coming to mind is preserved lemons.

  17. I subscribe!

  18. Wow – that is super cute!

    I have used lychees a few times in the past few months.

  19. I’m subscribed to your newsletter

  20. The most unusual ingredient would have to be jellyfish! Tossed with some sesame oil for Chinese jelly fish salad! (Sounds gross and weird but I swear it’s delish!)

  21. I like your page and Le Creuset page on FB. My name Anna Barri

  22. I’m following you and Le Creuset on Twitter.My username is @annikiole and I tweeted about the giveaway: https://twitter.com/annikiole/status/330313323180589056

  23. I’m already subscribed :)

  24. I’m subscribed to the Love&Olive Oil list!

  25. I think the most unusual thing I have right now is raspberry sea salt. My mom and I always buy each other unique food items for Christmas and this is one she got me this past holiday. Haven’t quite figured out what to do with it just yet, but I’ll be testing soon!

  26. Liked LeCruset!

  27. Seaweed, i never thought I would use that, but I love the sea flavor that it has

  28. Just subscribed!

  29. Love this pot! So cute!

  30. The most unusual ingredient that’s made it to my kitchen is lavender. I use it to make lemon and lavender cookies.

  31. I have been using flower extracts in my jams. The most unusual one so far has been Jasmine extract which was wonderful in Litchi jam.

  32. This week my husband provided us with a wild turkey, so that was dinner!

  33. I follow both of you on Twitter and sent the tweet!

  34. I am already subscribed!

  35. Probably kombucha. Delicious but… come on. It’s really weird.

  36. Edible lavender flowers. I need to bake with them more, but they are so fragrant!

  37. Hmmm…this isn’t too crazy, but the most unusual ingredient in our kitchen is probably garam masala. I’m feeling pretty inspired to go buy some starfruit now, though!

  38. Well – my husband took up hunting and so we now have a lot of venison. I consider that unusual!

  39. I like both of you on Facebook.

  40. I’m subscribed through Feedly.

  41. I don’t know that there’s one weird ingredient that has become a staple for me. I attempt to try something new and/or odd every week. I do love banana juice and find myself disproportionately happy when I have it around, though.

  42. I liked you on facebook

  43. I already subscribe through feedly!

  44. The most unusual thing I’ve used is food grade diatomaceous earth. It’s not really a ‘food’ but I mix it in with my food.

  45. I’m subscribed on feedly

  46. coconut oil! it started in my bathroom as a moisturizer and make up remover. now I also use it to sauté vegetables and keep scrambled eggs from sticking to the pan.

  47. Haha we’re an immigrant family so our cupboards are always full of weird foods. Jellyfish is one my bf cringed at (nom nom)

  48. i followed you and le creuset on twitter – @dontcrymuffin

  49. I never thought I would use so much goat cheese. it’s not strange as much something i didn’t think would become a staple

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