Love and Olive Oil

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 »

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  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!

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  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.

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  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.

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  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.

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  49. I follow loveandoliveoil and LeCreuset on Twitter and tweeted about the post.

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  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.

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  57. The strangest ingredient that I use is fenugreek.

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

  60. I would love this pot!

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  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!

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

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  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 :(

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

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  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.

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  84. Hmmmmm…
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  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!

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  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)

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  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.

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