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 intruigued 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?

Le Creuset Flower CocotteToday’s your lucky day, because Le Creuset is offering up one Flower Cocotte (valued at $150) to one lucky L&OO reader! You know you want one.

So, what are you waiting for? Click through to enter this fantastic giveaway!

Giveaway is now closed. Thanks for entering!

The fine print: No purchase necessary. Giveaway open to US residents only. Void where prohibited. Winner will have 48 hours to respond otherwise an alternate winner will be chosen. Bonus entry requirements will be verified if selected as the winner, otherwise an alternate winner will be chosen. Giveaway sponsored by Le Creuset®. All opinions written are purely my own.

That's My Jam: Summer edition Now Available!

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  1. Dandelions, once before.

  2. Prune and plum jars of baby food. I have a crazy-moist cake recipe that requires a jar of each. It’s extra odd, because I don’t have children! :)

  3. I’m already a subscriber to Love & Olive Oil!

  4. I ‘like’ both Love & Olive Oil and Le Creuset on Facebook!

  5. I am following both Love & Olive Oil and Le Creuset on Twitter!

  6. Most unusual ingredient? Probably ground cherry (aka cape gooseberries) jam that I picked up at a market recently! I often add jam in the baked oatmeal recipe I use–so good!

  7. I’m just now starting to get into the quinoa fad. Other than that, I don’t use many crazy ingredients in my cooking.

  8. my former CSA was very into cape gooseberries. now they’re everywhere (often sold as goldenberries) but at the time I was baffled, though charmed by how pretty they were.

  9. I subscribed!

  10. Mizuna – it is a Japanese green. I use like arugula it in salads

  11. Not that unusual for the season, but the rarely had baby garlic is going strong in the fridge right now.

  12. Subscribed!

  13. Anchovy paste has become a regularly used ingredient in my kitchen! It was scary to use at first but now I use it all the time…such an easy way to add flavor to homemade dressings, etc.

  14. The most unusual ingredient I have used recently is lavender !

  15. I subscribed to your newsletter !

  16. I Liked you and Le Creuset on Facebook !

  17. I follow you and Le Creuset on Twitter and I tweeted about the giveaway – my twitter name is _JustCrystal_

  18. I never thought I’d buy anything labeled “fish heads,” but the extra bits of fish from my favorite seafood shop were perfect additions to my homemade seafood broth, which made an excellent bisque!

  19. I subscribe via email.

  20. I also follow both on facebook.

  21. I subscribe to Love & Olive Oil new posts

  22. i follow @LeCreuset on twitter

  23. i follow @loveandoliveoil on twitter

  24. I just recently purchased root beer extract to make cookies. I didn’t even know such a thing existed until I saw it on someone’s blog. The cookies were delicious!

  25. I am already subscribed to your feed!

  26. I follow both sites on Facebook!

  27. Coconut aminos, I know sounds weird. But soy sauce just became so uncool next to this guy.

  28. I like you on FB

  29. I don’t cook with unusual foods, I guess crawfish would have to be the most unusual. chedeb5353@hotmail.com

  30. Like you both on FB. chedeb5353@hotmail.com

  31. Follow you both on Twitter. chedeb5353@hotmail.com

  32. A year and a half ago, I had never heard of Coconut Oil. Now I buy the big tub at Costco and we use it for a ton of stuff! Baking, hot-air-popped popcorn topping, frying eggs/meat/etc… as well as skin moisturizer, hair conditioner, etc.

  33. I already subscribe by email :-)

  34. I like you both on Facebook.

  35. I have a jar of sorghum in my cupboard right now and have no idea how to use it!!

  36. there are so many, but my favorite is probably dark chocolate balsamic vinegar. or roasted butternut squash oil. hmm…

  37. followed you & le creuset on facebook!

  38. followed on twitter too (@acmyer)

  39. and subscribed to your emails as well :-)

  40. Hmm…I don’t cook with unusual ingredients often. I think edible flowers is the most unusual thing I’ve bought/cooked with.

  41. Liked both pages on Facebook

  42. Follow both on Twitter and tweeted the giveaway

  43. My dad recently gave me a jar of pickled bamboo… still trying to figure out what to do with it!

  44. The Most unusual ingregiant that has made it’s way into my kitchen is:
    Lavender!

  45. hmmm… i don’t use too many “unusual” ingredients. maybe my grandmother’s starter for sourdough bread? it’s been “alive” for something like 50 years!

  46. I adore mushrooms, so my unusual item was lobster mushrooms, which grow locally. I made them with a cream sauce &served it over fresh pasta. My Dad loved it.

  47. I already subscribe by email

  48. Liked Love & Olive Oil on Facebook.

  49. I Liked LeCreuset® on Facebook.

  50. The starfruit cake is so pretty!

  51. wasabi powder is the first thing that comes to mind! it’s a beautiful Le Creuset!

  52. chia seeds? but that’s not really weird!

  53. The most unusual ingredient recently is rice pasta as I have started eating gluten free to test whether I have a gluten sensitivity.

  54. Bonus Entry #1 – I am subscribed to your blog on Feedly

  55. Bonus Entry #2 – I liked both Love & Olive Oil and Le Creuset on FB.

  56. My most wacky ingredient has probably been tapioca pearl balls to make boba tea!

  57. I subscribe via RSS!

  58. I follow both on Twitter!

  59. I like both on Facebook!

  60. The most unusual ingredient my kitchen has seen is purple potatoes!

  61. I have liked both on Facebook!

  62. The most unusual ingredient that ever made its way into my kitchen is ginger beer!

  63. I followed you on twitter!

  64. I tweeted at you!

  65. I now follow Le Creuset on twitter!

  66. Nothing too crazy for my kitchen…just wheat berries and farro. Oh, and some black truffles!

  67. The most unusual ingredient we have isn’t in our pantry…..it is in our back yard….dandelion. I LOVE making dandelion pancakes using the dandelion flowers (not the greens although they are edible too).

  68. The latest was kaffir lime leaves for tom kha gai, my favorite soup! So delicious!

  69. Already subscribed!

  70. Liked you both on Facebook!

  71. Following you both on twitter!

  72. Cactus. Weirdest ingredient.

  73. I guess kale would be the most unusual ingredient in my kitchen so far….

  74. I think I’d probably have to go with hibiscus powder. I haven’t even figured out what to use it in yet, but it sounded so interesting that I couldn’t resist getting it!

  75. Also, I am subscribed to the newsletter!

  76. Anddddd I like both pages on Facebook. :)

  77. I have a fondness for medieval cookery. The ingredient I’d probably tell people about is long pepper. But really, probably the oddest thing I’ve used is the comb from a rooster.
    http://en.wikipedia.org/wiki/Long_pepper

  78. I think I’ve used quite a few weird things in my kitchen. Dragonfruit was the one that gave me a run for my money though.

  79. I’m already subscribed to L&OO

  80. COCONUT MILK

  81. Right now I think it would be dried lavender, pea sprouts and preserved lemons. I know, that’s three, I got carried away. Also loving pansies in my salads right now.

  82. I would have to say that lavender flower buds are the most unusual thing I have used in my kitchen. I have made jam, scones, and tea with them and have enjoyed all of them.

  83. I follow this blog via email and look forward to each post.

  84. Love this little pot. So pretty. I can’t say I have found a food that’s unusual that I use. Probably the nasturium flowers is one item that I used in cooking/salads when I was growing them in my gardens. So pretty and have a peppery taste that I enjoyed.

  85. I’ve been using saffron lately, which I would never buy for myself, but it was a random gift from my mother, and it’s made my days recently.

  86. I guess probably dried hibiscus flowers for a hibiscus margarita that I was into for while.

  87. I follow through email.

  88. I like both pages on Facebook.

  89. I have used dried shrimp, weird!!!

  90. I subscribe va email.

  91. I liked both on fb.

  92. Truffle oil, munggo beans, and prickly pear. (Although we don’t yet have a good use for the prickly pear, my husband just gets excited when he sees it at the farmer’s market.)

    I also like you on facebook and get the newsletter!

  93. We are trying different types of beans and our latest find is mung beans and adzuki beans.

  94. Already subscribe to newsletter, awesome!

  95. Already “like” both on Facebook.

  96. The most unusual ingredient (to some people) I ever cooked with was probably lard, when I made cookies with lard. They tasted good, but there was such a stigma when I told my friends! My Jewish boyfriend at the time teases me about it… But he sill trued one! He was more culturally Jewish than religiously so…

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