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!

1,103 Comments Leave a Comment »

  1. I already subscribe to both your new post updates and your monthly newsletter. :)

  2. dear lindsay and taylor

    OMG i so love this cocotte! the flower shape is to die for! please make me win, haha :D

    the most unexpected ingredient that made it into my kitchen is probably dandelion buds! i collected them on a field a few weeks back. i roasted them and added them to a plateful of linguini together with a dollop of ramsons paste. so good!

    i already followed you on twitter, so that was redundant. but i started following lecreuset, also. and tweeted your tweet (although i don’t want anybody else to win, harrharr…).

    happy weekend
    scarlett

  3. I liked your Facebook page a long time ago and just now liked Le Creuset’s! :)

  4. This might not be unusual to some… but one time I cooked with leeks! They were delicious, and now I’m reminding myself that I need to cook with them again :)

  5. Lavender Flowers. Made my first lavender creme brulee for Easter and Lavender truffles for my niece’s christening. Surprised myself with the outcome of both. Subscribed

  6. Cilantro – never even heard of it until a few years ago and now it’s a staple in my kitchen – even growing it in my herb garden.

  7. Definitely chia seeds.

  8. Durian! Definitely! Very very interesting flavor…

  9. And I subscribed!

  10. Andd liked you guys on Facebook!

  11. love all your recipes.
    I have been following you for about a year.
    Anchovies.. I hide them in lots of recipes
    Would love to win the Le Creuset , they are my favorites

  12. soy flour!

  13. and I’m a subscriber!

  14. Moose meat. Ick. But it was there! Thank you!

  15. What is the most unusual ingredient that has made its way into your kitchen: blood oranges and kumquats!

  16. I’m already a subscriber!

  17. I followed and tweeted @nkathleena

  18. considering I am a vegetarian, duck fat! But I love cooking veggies in it.

  19. Liked you both on Facebook!

  20. I used a chayote squash in a bean, corn, and lime salad… tastes like a crazy cross between a cucumber and an apple, but delicious!

  21. I tweeted and followed!

  22. I follow both on facebook

  23. I would say Chia seeds. The first time I bought them I had a hard time explaining to my husband that yes, they are the same things tfrom chia pets.

  24. I follow both you and le creuset on FB

  25. I subscribe to Love and Oil.

  26. I follow you both on Facebook.

  27. And I subscribe to monthly newsletters!

  28. Celery Root – Made a great soup!

  29. I don’t think this is very unusual, but I love using spaghetti squash as much as possible.

  30. I struggled to come up with something unusual – seems like lots of us regularly use things that others would find unusual, but are just part of our regular rotation. So, I’d probably have to say fun Latin American tropical fruits (often in frozen pulp form – maracuya, mora, naranjilla…) or interesting spices.

  31. Follow on Facebook and Twitter. And I just got my copy of Breakfast for Dinner. Love it! Keep up the great work!

  32. I subscribe!

  33. I just bought Cooks Charcoal Seasoning from my local Savory Spice Shop. It’s smoky and salty and completely black– very cool!

  34. And I already like both on Facebook!

  35. Black radishes! Sort of foreboding in appearance, but really really sharp and delicious!

  36. most unusual ingredient? I think it might be my black rice. I could say chia seeds and hemp seeds but I feel like a lot of people have them nowadays. :)

  37. The most unusual ingredient would have to beeee….cactus!

  38. My most unusual thing that hit my kitchen would be hand painted chocolate bars from “Flying Noir” and Finadene & Dinanche sauce from Everything Guam. I could also add Farro from Tuscany.

  39. I Like both Love & Olive Oil and LeCreuset® on Facebook.

  40. I Follow @loveandoliveoil and @LeCreuset on twitter and tweet.

  41. I’m subscribed through Feedly

  42. I have been a email subscriber to Love & Olive Oil.

  43. Saffron…that I bought while in Morocco.

  44. A desert mouse that eats off one type of cacti in Mexico.. It’s considered a special food to the native people of that area.

  45. I practically have a chemistry set in my kitchen – I’m having an awesome time playing around with molecular gastronomy! I guess that qualifies as weird :)

  46. Frozen Guanabana or soursop, a fruit from Central and South America. I tried it in a shake when traveling for business in Miami. Que deliciosa! I found guanabana frozen at my local international grocer, so I could rereate the treat at home. Yum!
    Also, I’m a subscriber! Happy Friday!
    Betsy

  47. Durian- a stinky smelly fruit….People love it- I DO NOT!

  48. I would have to say black rice. I love the earthy and nutty flavor that it brings to my dishes.

  49. I already subscribe to your e-mails – just made the No Bake Truffle Tart and my guests LOVED it.

    Oddest thing in my kitchen is probably tamarind or spent grains. My husband makes juice and homebrewed beer with the tamarind and I bake bread with the grains.

  50. Quinoa

  51. The most unusual ingredient in my kitchen is probably harissa.

  52. I don’t think that many unusual things come into my kitchen! I really can’t think of anything!

  53. the weirdest thing that made its way into my kitchen is a fruit called hand of Buddha. I used it like you would a lemon and it was amazing!

  54. I subscribe via RSS

  55. Since it is now spring, probably lavender — in drinks, ice cream, baking!

  56. Kangaroo meat– but it wasn’t in a Le Crueset!

  57. I can’t think of anything unusual in my kitchen but I’m sure I’ve cooked odd or unusual things to other people. I will try just about anything once! I’ve eaten gator and I cook stuffed artichokes at least once a year on the holidays. Um maybe the jar of pickled asparagus I have in the pantry?

  58. I like le creuset and your page love&olive oil on facebook for the bonus entry :) (I liked you both before the giveaway ;)

  59. What is the most unusual ingredient that has made its way into your kitchen?
    Lavender

  60. the most unusual ingredient that has found its way into my kitchen is probably stinging nettles. until recently I never would have thought you could eat them!
    I also follow both on twitter and tweeted the message!

  61. Right now – adzuki beans

  62. I haven’t cooked with that many unusual ingredients as my house is full of picky eaters, but I’d probably say edible flowers.

  63. I’m a subscriber.

  64. What is the most unusual ingredient that has made its way into your kitchen?
    pansies

  65. a cherimoya fruit!

  66. I follow you and Le Creuset on Twitter and Tweeted: https://twitter.com/Dinky_Diner/status/330359578304860160

  67. Subscribe via email

  68. I like you and Le Creuset on Facebook.

  69. I don’t know…black garlic or smoked sea salt…

  70. I subscribe via email

  71. Oh my gosh, so beautiful! Most unusual ingredient… hmm. That’s tough. I do a lot of Asian cooking, so maybe tiny dried shrimp or frozen tofu puffs? The one I have right now that I have never used is French lentils and I’m very excited about them!

  72. I signed up for the newsletter!

  73. I liked both you and Le Creuset on Facebook! :)

  74. The sheer amount of venison I have learned to cook with is ridiculous. My husband is an avid and apparently talented hunter. We use ground venison as a replacement for ground beef and pork all the time, and usually I can’t taste a difference!

  75. I am a subscriber and…
    What is the most unusual ingredient that has made its way into your kitchen?
    ramps

  76. What is the most unusual ingredient that has made its way into your kitchen?

    fiddle heads

  77. Hm…the strangest ingredient in my kitchen (right now actually) is matzo cake meal from when I baked an apple cake for Passover. That stuff is strange and makes a veryyyy thick batter. The cake came out good though!

  78. I follow you both on Twitter and tweeted the giveaway

  79. I like you both on FB

  80. So perhaps not the craziest ingredient..but fish sauce..I don’t like it on its own but it certainly changes recipes for the better! Thank You!!

  81. I bought beet powder recently. I haven’t used it yet but I am hoping it will work for a dye-free red velvet cake!

  82. I am becoming more and more less picky when I cook, but haven’t tried anything too weird yet … jellyfish or starfish maybe a good first!

  83. I also subscribe via jessicapuccio @ hotmail dot com. Yay!!

  84. I have pollen in my kitchen right now. It was a food gift. No idea what to do with it.

  85. The strangest ingredient that I have in my house is coconut milk or which I use in smoothies. This isn’t a weird or unusual ingredient to most, but I never thought growing up as a southern girl that I would be using coconut milk daily.

  86. The most unusual would be edible flowers

  87. My most unusual ingredients I have used in my kitchen would be rabbit, my husband use to sell them.

  88. I already subscribe

  89. I would say vanilla bean. I needed it for a recipe and actually went and bought them instead of substituting vanilla extract.

  90. Hearts of Palm for salads. Can’t live without after discovering them!! So good.

  91. The most unusual ingredient in my kitchen is Black vinegar.

  92. I’m thinking lye would be the most unusual thing in my kitchen. I had every intention of making soft pretzels!

  93. well, it may not be weird, but i have a huge thing of preserved lemons in my fridge and i’m struggling to use them all up! having things linger around is weird for me – i see it, i eat it.

  94. i liked you and le creuset on facebook!

  95. I LOVE kale…we’ve been using in pasta bakes, smoothies, salads and more. I never thought I would be using this veggie for everything!

  96. Banana leaves for stuffing with delicious veggies and grilling!

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