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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. 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! :)

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  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.

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  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.

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  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!

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

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  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:

  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.

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

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

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  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… is in our back yard….dandelion. I LOVE making dandelion pancakes using the dandelion flowers (not the greens although they are edible too).

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  70. Liked you both on Facebook!

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  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!

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  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.

  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.

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  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.

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  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.

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

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  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.)

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

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  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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