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: Winter edition Now Available!

1,103 Comments Leave a Comment »

  1. Marigold leaves! First tasted them at L’Auberge Provencale in Virginia. They were scattered on a cheese app plate, I tasted it with the cheese and it had such an unusual flavor that I asked the waiter what the sprig was. He said it was marigold leaves from the garden. So, I make sure to plant them in my garden for their culinary use as well as a deterrent to moles and aphids.

  2. Not to many weird ingredients in my kitchen not very adventurous eater.

  3. I’ve used wine-infused sea salt. Never would’ve thought to combine the two, but it was quite good.

  4. “Liked” both L&OO and Le Creuset on Facebook.

  5. Rose water is one ingredient I bought for a frosting recipe, then had trouble finding other uses!

  6. I would have to say it’s Soyrizo (meatless chorizo). It really does taste great and for a fraction of the calories and fat of the real thing.

  7. I’ve been a subscriber for a bit now–thanks for the opportunity!

  8. liked both on FB

  9. subscribed to love & olive oil!

  10. This dish is amazing… and I really want to get the knack of baked risotto!

  11. most unusual ingredient in my kitchen right now – maybe gochujang

  12. Cardamom, I put it everywhere in cakes, ice creams, rice and etc….

  13. Subscribed to your e-mails and twitter.

  14. The most unusual thing I have had in my kitchen lately has been teff flour. I have been tring to branch out on GF grains.

  15. I am already a subscriber and I love this Le Creuset piece!

  16. I just tweeted and am following both Love and Olive Oil and Le Creuset on Twitter.

  17. And, I liked both Love and Olive Oil and Le Creuset on FB.
    I really would love to win this as a Mother’s Day gift for me!

  18. I’m eligible for a bonus entry.

  19. Epazote. This was always considered a weed at my house, until my friends from Mexico taught me to use this in various dishes….especially bean dishes and stuffed fish dishes. Great flavor.

  20. I think tempeh is my most unusual item. After a visit to a restaurant I tried it. Canysay as I will keep it around

  21. I have never cooked with kimchi before, but I just bought some at trader joes and its waiting in my fridge.

  22. I like both on facebook. :)

  23. I would say the most unusual things in my kitchen are all the Turkish jams, candies and spices my daughter brought home from Ankara last year. They are all strange and delicious! I love this cocotte, I don’t think I’d ever put it away.

  24. I subscribe, and LOVE it!

  25. I liked you on Facebook.

  26. This might not be unusual to some, but I found purple sweet potato just the other day and had to use it! Loved the taste and the bright purple color!

  27. The most unusual item has been lavender and lemon grass. i love lemon grass in Thai foods!

  28. The most unusual at this time is cordi chi ..s mushroom immune booster..I can put in smoothies…

  29. I can’t think of anything really weird that I use, though last month I did buy a tube of minced ginger because I can never seem to use the fresh up before it goes bad!

  30. I’m already a subscriber!

  31. I already follow both on twitter (@ahensnest) and I tweeted https://twitter.com/ahensnest/status/331825344036352000

  32. I am already a Facebook fan! (Henrietta Newman)

  33. I don’t think I use anything unusual. I like hot smoked paprika.

  34. I’m an email subscriber.

  35. Love to use grated frozen lemon on food.

  36. already follow you on facebook

  37. follow LeCreuet on facebook

  38. The most unusual ingredient I have in my kitchen is nutritional yeast – which wouldn’t be too unusual if I was vegetarian or vegan but I eat everything :)

  39. For me, the most unusual ingredient is quinoa. I’ve never cooked with it before, but I will be learning how.

  40. I’m subscribed to your newsletter.

  41. I follow both on Twitter and tweeted!

  42. I liked both pages on Facebook.

  43. I am subscribed to your newsletter.

  44. Strangest ingredient? Too many! For real though, chia seeds, hemp seeds, peri-peri sauce, and persimmons are just a few of the weird things I use in my kitchen.

  45. Chia seeds! They aren’t super exotic but I’ve started adding them to water, granola bars, cakes and pudding. I love them! :)

  46. I guess I would say bluefish was the most unusual ingredient that made its way into the kitchen.

  47. I am a subscriber to Love & Olive Oil’s post updates and monthly newsletter.

  48. Im subscribed

  49. I follow loveandoliveoil and LeCreuset on Twitter and tweeted about the post. https://twitter.com/KCatapano/status/331898767160778753

  50. I follow Love & Olive Oil and LeCreuset on Facebook.

  51. Strangest ingredient hmmm….I think I would have to say hazelnuts, lame I know.

  52. Follow on twitter! And tweeted!

  53. Not that unusual, but I now use Almond Milk in my coffee instead of half and half.

  54. I like to cook cuisines from all over the world, so I use a lot of ingredients that may be considered unusual. I’ll have to choose fresh kaffir lime leaves as a relatively new ingredient in the kitchen. Amazing flavor, a must in thai cuisines.

  55. My daughter-in-law is eating Paleo so unusual to my kitchen is almond flour and coconut oil.

  56. I subscribe to your wonderful newsletter!!!!

  57. The strangest ingredient that I use is fenugreek.

  58. Already subscribe to email

  59. Chicken livers and gizzards…to be fried. But I’m Southern, so it’s not weird , right?

  60. I would love this pot!

  61. liked love&oliveoil and LeCreuset on Facebook

  62. Cleaning and preparing fresh squid! It was quite the experience.

  63. Chia seeds…I still get funny looks when I tell people I eat them!

  64. I subscribed!!

  65. I don’t generally use any unusual ingredients. But, I have to say that both of the above recipes look divine.

  66. I subscribe to your new post updates.

  67. I like both Love & Olive Oil and Le Creuset on Facebook.

  68. Venison and pheasant! Not really all that unusual in South Dakota, but thanks to my husband, I have a lot of it to cook with.

  69. We had a Buddhas Hand in my kitchen once. I don’t recall cooking anything with it, so it probably went bad before I could :(

  70. I like both of you on facebook! :)

  71. I tweeted! @miacupcake

  72. most unusual ingredient for me was probably some indian spices when I tried to do an indian meal

  73. I am already subscribed via feedly

  74. I like both on facebook

  75. We live in a pretty small community in the Midwest, so different ingredients are very hard to find. I had to get my sister to buy and bring me tahini so I could make baba ganoush :)

  76. I already follow both of you on FB

  77. Black garlic is sitting my pantry as we speak. I’m waiting to figure out what I’m going to do with it. #nomnomnom

  78. The most unusual ingredient I have in my kitchen is merlot sea salt which I found in Montreal. I know it’s supposed to be used as a finishing salt, but I haven’t yet used it.

  79. Celery Root is probably the most unusual ingredient used in my kitchen.

  80. I subscribed to your email newsletter.

  81. I followed @loveandoliveoil and @LeCreuset on twitter and tweeted the message.

  82. I liked both Love & Olive Oil and LeCreuset® on Facebook.

  83. Liked both on Facebook.

  84. Hmmmmm…
    Stinging nettles maybe. I’ve steamed them and turned them into a pesto before. We’ve also started cooking with tamarind a lot, and my boyfriend is partial to baby octopus (yikes!).

  85. Subscribed! Excited for the newsletter!

  86. Black sesame seeds! I’ve fallen love with them in chocolate chip cookies (that’s the unusual part) – they add a great flavor and nice crunch to the cookie!

  87. oops, email entered incorrectly! Black sesame seeds! I’ve fallen love with them in chocolate chip cookies (that’s the unusual part) – they add a great flavor and nice crunch to the cookie!

  88. I also subscribe to the newsletter!

  89. Subscribed with stephaniev3@gmail.com

  90. Would have to be fish oil!

  91. The most unusual ingredient I’ve ever used is thousand year old duck egg (traditional in Chinese cuisine)

  92. Subscribed to the newsletter!

  93. Liked on Facebook!

  94. Lavender…I just started using them in my baked good.

  95. The first time that someone gave me pickled beets I didn’t know what to do with them! Now I know how delightful they are and love including them in dishes.

  96. I have subscribed and liked you on Facebook!

  97. oddest ingredient….goji berries?!

  98. I follow your blog now!

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