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: Spring edition Now Available!

1,103 Comments Leave a Comment »

  1. One of my roommates is a chef, so we often have many unique ingredients floating around our kitchen. I know they are used for cooking in more than one culture, but I was very surprised to come home one day and find a fridge full of raw chicken feet! They were on sale, apparently.

  2. most unusual ingredient….maybe vegetable rennet for cheesemaking

  3. It is not so unusal now – Coconut Oil! It makes so many things more interesting – pancakes, rice, the list goes on and on. Plus we have started using it in the bathroom too! It is a great moisturizer.

  4. I think “unusual” diminishes with time and experience. The first time I used quinoa, more than 20 years ago, it was difficult to find, and no one could pronounce it. Kale, too, and arugula were unusual back when romaine was an exotic green. And now, thanks to a SIL with gluten issues, I have things like xanthan gum and amaranth in my cupboard.

  5. Wow, that starfruit upside down cake is gorgeous! What a cool idea!
    The most unusual ingredient I’ve cooked with…probably harissa.

  6. Fresh pineapple. I can’t live with that and lemons. I never used to cook with either.

  7. I like both sites on facebook

  8. Guess it isn’t that weird these days, but I’ve been experimenting with tempeh lately!

  9. Not unusual, but I love tarragon.

  10. I subscribe via email.

  11. Probably huitlacoche… (thanks so much for this lovely giveaway!)

  12. I love using meyer lemons now as opposed to regular lemons.

  13. squash blossoms! They were so pretty, I couldn’t resist but was intimidated by how delicate they are.

  14. Following on twitter and tweeted!

  15. I don’t think I have anything that unusual in my kitchen, maybe toasted pecan oil? I love the flavor of that.

  16. Hmm..probably raw sugar cane. So good!

  17. I subscribed!

  18. I liked your page and Le Creuset on facebook

  19. I’m not sure what the most unusual ingredient I’ve ever cooked with is….but I’ve never met a veggie I didn’t like! :)

  20. Did Bonus # 2 @poodle_power

  21. I tweeted about the giveaway :) and followed

  22. How gorgeous is that cake and the risotto? These are a lovely color. I will say that the strangest thing to enter my kitchen is durian, the really smelly spikey fruit from Asia. It smells like sweet rotting onions, but somehow I think it’s delicious :x

  23. Did Bonus # 3, already like both

  24. I bought some saffron! That’s the most unusual ingredient now in my kitchen. I bought it because of a recipe in Clean Eating Magazine.

  25. nutritional yeast or Vegemite!

  26. I subscribed to the blog via email.

  27. This Croquette is TOO CUTE! The strangest thing I’ve ever had in my kitchen is chicken feet. My mom pawned them off on me when she heard I was making chicken stock!

    I also subscribed using e-mail,
    I liked you and le creuset on fb.
    I followed you both on twitter and tweeted the giveaway.

    P.S. I love your blog!

  28. I have a yuzu-miso that I can only find in Japan that’s amazing …

    Thank you for the giveaway!

  29. Would cave aged cheese qualify as weird?

  30. I subscribe to your RSS feed.

  31. I follow both on Twitter and I tweeted (witt0071).

  32. My father requested that I make my great grandmother’s plum puddung for Christmas. My husband was kind and took my shopping list to get the ingredients. When he asked the butcher to grind some beef suet, the man held up the fat and said,”this?” My husband was quite embarrassed, and there was no charge for what the man thought was garbage.

  33. I subscribe via email.

  34. Miso is about the only “unsual” ingredient that has made it into my kitchen so far.

  35. Gosh that is a tufie! Challots?:)

  36. I am a subscriber to L&OO!!! The strangest ingredient that I have been using a lot of lately is flax seed….I absolutely love it! I can put it in just about anything!!!

  37. Oh my gosh, that pan is gorgeous! Hhhhmmm…the weirdest ingredient that’s made it’s way into my kitchen is probably the Caribbean fruit charamoya. It tastes like a cross between a banana and a pineapple and makes killer smoothies! :)

  38. Subscribed with email above to your fine newsletter!

  39. Hemp, hemp, hemp! I’ve started using hemp seed oil in all my salad dressings and enjoying toasted hemp hearts in my oatmeal. I also use a combination of hemp seed and coconut oils in my hair once a week as a deep conditioner, and my hair has never looked so good. Heck, I even give hemp seed oil to my dog as a skin and coat supplement. He loves it too, and his coat looks better than ever.

  40. Like you both on facebook via the name above:) xo

  41. My dog wanted to agree about the hemp seed oil – he woofed that it was terrrrrrrrific!

  42. I think my most unusual thing has been dandelion flowers (breaded and fried). Not the best thing I’ve ever eaten, but better than I expected!

  43. Well, I guess it would depend on what I thought was unusual or my husband thought was unusual… The makings for homemade cheese, kale rabe, my mother’s fig preserves, any spice you could name… Not sure what would be most “unusual” :)

  44. The most unusual ingredient thus far is coconut oil!

  45. I’m from the midwest, so many things are unusual to me at first (and to my family when I tell them!), but I’d have to say the only one that really sticks out is when we bought chicken livers to add to bolognese. Probably not unusual to most, but definitely out of my comfort zone… and delicious!

  46. I subscribe via feedly!

  47. I like both you and Le Creuset on facebook!

  48. I don’t even know what kind of weird stuff has made it into my kitchen. I have a jar of grape leaves for the doulmas I’ve yet to make???

  49. I did all the twitter stuff! :)

  50. I guess we don’t have anything too odd but we never seem to know what to do with pomegranates when we have them.

  51. The most unusual ingredient for my household has to be Cardamom. Lately, I’ve seen it listed in few recipes. So I purchased some and I love the flavor notes it adds to my blueberry muffins and carrot cake.

  52. I’m a subscriber of L&OO. :-)

  53. I’ve liked you and LeCreuset on the FACEBOOK

  54. I was given mastic but I don’t really know what to do with it, so it just sits in my spice drawer unused.

  55. Galangal–been using it in place of regular ginger recently and am loving it!

  56. I know it’s not that strange of an ingredient, but I’ve been putting tahini in every single recipe lately. It just adds such a big flavor!

  57. Liked both on Facebook!

  58. Hmmmmm, not sure what you (or anyone else really) would consider an unusual ingredient, but something I use semi-regularly that a lot of people have never heard of would be Mahleb, which is a spice ground from the inside of the St. Lucie Cherry pit. It is used in Armenian String Cheese, breads, cookies, etc.

  59. I follow you both on Facebook

  60. I remember it was an odd and flavorless weird fruit that hubs brought home from the grocery out of pure curiosity. Can’t remember the name, but we cut into it and it was a green with a jelly-ish consistency? Maybe we’ll remember its name and if so I’ll get back with you ;-)

  61. I guess dried shrimp is the most unusual thing I’ve used. I wasn’t familiar with using it before making some Asian food.

  62. I subscribe to Love and Olive Oil.

  63. Hm, my kitchen doesn’t get too crazy with ingredients. Maybe dried shrimp or uni? I’ve had a can of preserved cabbage I haven’t figured out what to do with for months. Haha.

  64. I like both pages on facebook. :)

  65. I like Love and Olive Oil and Le Creuset on Facebook.

  66. I subscribed to the newsletter!

  67. I tweeted!

  68. I love your website and being a grad student, I am always looking for versatile, easy cookware like the Flower Cocotte! Honestly, the weirdest thing I have in my pantry right now is a caramel Christmas Santa, but the oddest thing I cook with hulled hemp seeds. I subscribed to your letter too!

  69. I blogged about this cocotte last week – just randomly!! That I wanted it!!!

    Most unusual ingredient. I will go with a kombucha scoby. I have soooo many unusual ingredients, not to me, but I’m sure to others. lol

  70. I like you both on FB (and twitter, pinterest, etc)

  71. Not as weird as some of the things in the comments, but I never thought I’d use cheese rinds, which I love to throw in soups.

  72. Ingredient – starfruit

  73. subscribed!

  74. I don’t really have anything unusual unfortunately- husband is a picky eater. So, let’s answer from his point of view: garlic! Ha!

  75. I like both Love & Olive Oil and LeCreuset® on Facebook- Natalie S G

  76. The most unusual thing currently in my kitchen is flax seeds. I’m allergic to fish, so gotta get those omega-3s somehow! I’m still figuring out how to use them…So far all I’ve done is add it to granola.

  77. I subscribed!

  78. I also subscribed to the newsletter!

  79. JUST bought fish sauce, which I haven’t had the chance to try yet. I want to make a Thai steak salad!

  80. Amazing dried peppers I brought back from Mexico!

  81. I love using okra or eggplant in dishes.

  82. I get email updates.

  83. This isn’t especially weird, but sriracha is new to us.

  84. Lavender sea salt. It was a gift from a friend and it is great sprinkled on goat cheese.

  85. Tofu. I’ve just started cooking with it and it’s delicious. I’ve prepared both extra firm and silken.

  86. The most unusual ingredient so far for me is Rhubarb. I received this in my CSA box and crafted a DELICIOUS Rhubarb pie out of it!

  87. I subscribe via feedly!

  88. I haven’t cooked with a lot of strange things, but the strangest is the harissa paste I have right now.

  89. Tweeted about the giveaway!

  90. “Like” both on Facebook!

  91. I’m already subscribed! :)

  92. Not so unusual but I have a tube of anchovy paste in my cupboard.

  93. While I haven’t used many unusual ingredients, a dish that I love to make that has an ingredient that you probably wouldn’t expect would be spinach and kale smoothies!

  94. I also just subscribed!

  95. oyster sauce!

  96. Artichoke, last year I made my first dish with that vegetable.


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