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Baked Lemon Risotto

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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?

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.

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.


  • 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


  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 © Lindsay Landis /

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

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1,103 Comments Leave a Comment »

  1. 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

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

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

  4. 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.

  5. I’m subscribed on feedly

  6. 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.

  7. I already subscribe through feedly!

  8. I liked you on facebook

  9. 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.

  10. I’m subscribed through Feedly.

  11. I like both of you on Facebook.

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

  13. 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!

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

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

  16. I am already subscribed!

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

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

  19. 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.

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

  21. Love this pot! So cute!

  22. Just subscribed!

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

  24. Liked LeCruset!

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

  27. I’m already subscribed :)

  28. I’m following you and Le Creuset on Twitter.My username is @annikiole and I tweeted about the giveaway:

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

  30. 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!)

  31. I’m subscribed to your newsletter

  32. Wow – that is super cute!

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

  33. 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.

  34. I subscribe!

  35. Lavender flowers. Or dragonfruit!

  36. 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.

  37. I did the Twitter stuff

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

  39. 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! :)

  40. Subbed to your email list!

  41. I am subscribed :)

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

  43. 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.

  44. 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!

  45. I’m already subscribed!! :)

  46. 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]

  47. 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!

  48. I subscribed to your newsletter!

  49. Most unusual ingredient is milk powder!

  50. Definitely prickly pears :)

  51. Rica-Rica, a plant from the Atacama desert :)

  52. I followed and tweeted the message!

  53. Purple or Thai basil-have enjoyed making my own Thai/Chinese food.

  54. I ‘liked’ LeCrueset!

  55. I don’t really cook with unusual ingredients so for me the most exotic was fish oil.

  56. Hard to pick one thing… Between the vegan “scallops” in the freezer, rejuvalac in the fridge, and asafoteda hing in the cabinet, my kitchen is full of rather unusual ingredients.

  57. I have also used edible flowers in a salad recipe, which was pretty unusual for me.

  58. The most unusual ingredient in my kitchen… Hmmm maybe Cheetos, which I used to coat chicken with once. Or dried papaya in granola bars.

  59. I followed on Twitter and tweeted

  60. Unusual, hmmmm… compared to the others, it’s pretty boring, but I made a BBQ sauce with black tea last night!

  61. I liked both on fb!

  62. New subscriber to your newsletter!

  63. Hmm. Weird ingredient. Nothing I cook with seems too “out there,” but we received kohlrabi in our CSA share last year, and I had no idea what to do with it. :) (I ended up roasting it. Seemed to be the best bet… and it was great!)

    That risotto looks delicious!

  64. I subscribe via RSS in Google Reader (which means I’m looking for a new reader)!

  65. I put edible flowers in a salad. made it nice a colorful

  66. Not that unusual… but I have been cooking/cocktailing with meyer lemons for the past few years. I had never heard of them and now during meyer lemon season, they make their way into almost everything from iced tea to pasta to custard.

  67. Gluten free flours for what turned out to be delicious, winning recipe!

  68. I never really cook with many unusual ingredients, but I guess the most exotic ingredient I have used is black truffle.

  69. I’d say a Cornish Hen. Not that crazy but it was still fun!

  70. We’ve been using more ricotta in ways we never did before. And I’m liking it!

  71. I like you both on twitter and tweeted here:

  72. I like you both on facebook!

  73. Subscribed to the mailing list!

  74. Liked on facebook!

    Thanks for the giveaway; this looks like such a fun product and so bright and cheery for my drab, stuck in the 1960s kitchen.

  75. A mint rosemary sauce for leg of lamb it was definately different.

  76. The most unusual ingredient so far for me is lavender. I tried to make lavender ice cream, which was a huge fail. Tasted like perfume. That’s about as exotic as I’ve gotten! Both of your recipes sounds so good. I’ve never had starfruit. I need to add it to my list!

  77. I followed both on Twitter and tweeted :-)

  78. I liked both on facebook!

  79. Hmm…I guess chia seeds are the most unusual ingredient that comes to mind. I’ve been having them in homemade granola, but all I can think of is a Chia Pet!

  80. Well, I don’t find anything in my kitchen unusual because I use everything regularly! But some people would probably find chia/hemp seeds, millet, miso, tempeh, or sprouted grains a bit unusual.

  81. goat meat! my friend and I cooked a goat meat stew, a recipe that we found from the Dutch Antilles.

  82. My grandmother lives in Germany, and when she comes and visit’s she always brings me German Chocolate. I love chocolate from Germany! I bake with it and everything turns our super delicious! :)

  83. I just bought a ton of Fiddleheads, which is kind of weird. I made Fiddlehead soup. But actually the weirdest thing in my kitchen is probably truffle oil. I’m so budget-conscious that it seems out of place amid my no-name $1 spices and such.

  84. I always keep a supply of dark crystalized ginger, sometimes used as a garnish on things but often just for snacking on. I buy so much of it that the guy at my local spice store recognizes me.

  85. The most unusual ingredient so far has been fresh almonds.

  86. I subscribed to Love and Olive Oil!

  87. I follow you both on twitter AND tweeted :)

  88. I am subscribed through Mail.

  89. I liked L&OO and Le Creuset on fBook!

  90. I subscribe through feedly.

  91. Brown rice protein powder. I bought it for healthy eating, but wow, it’s terrible. I can only bring myself to use it on serious health kicks. It will probably live in infamy in my kitchen forever because I’ll never finish the stuff. I’m not even sure we can classify it as food unless we subcategorize it under “rabbit food”.

  92. I liked both on Facebook.

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