Love and Olive Oil

Baked Lemon Risotto

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?

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.

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Ingredients:

  • 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

Directions:

  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 © / Love & Olive Oil

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

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1,103 Comments

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  4. I would have to say the strangest ingredient we’ve started using is anchovies! My husband and I both hate them alone, but minced up into salsas and such, they are so delicious!

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  6. The most unusual ingredient in my kitchen would probably be one of our spices like Curry or Cumin.

  7. I also subscribed to your mailing list :)

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  14. So far the most unusual ingredient has been sund dried tomatoes but I am always willing to try something new!

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  18. And I’m already subscribed to the blog. Thank Goodness!

  19. Liked you already on FB, and now I like Le Creuset, too!

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  21. Tweeted!

  22. I own a gourmet popsicle company and have made gorgeous magenta popsicles using prickly pear cactus!!

  23. The most unusual ingredient? I really don’t know. I like usual things. Local things. Paired in unusual ways! Umm. Maybe Meyer Lemons. Yes, we’ll go with those. Though not unusual, they were a first for me this year, and this little Cocotte makes me think of them. And smell their lemony floral fragrance. MMMmmm.

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  30. apricot jam. and i use it weekly!

  31. Most unusual ingredient? I don’t think I’m very adventurous. Maybe putting olives in brownies?

  32. annnnnnd I guess the most unusual thing we’ve used, to me, is fresh catfish my husband caught and cleaned. that’s not really all that strange, but I never would have imagined cooking something like that when I was first learning to cook.

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  36. Most unusual? Beer is my primary cooking ingredient! But that’s not quite unusual. Lately it’s been Black Soy Sauce – can’t get enough of it.

  37. and I’m already subscribed to the mailing list. :)

  38. I subscribe via RSS using the Feedly client (I know you said via email in your post, but thought I would try anyway).

  39. Not that exotic, but coconut milk.

  40. already liked both pages on the Facebooks.

  41. followed everyone on Twitter and tweeted!

  42. I followed both on twitter and tweeted about the giveaway.

  43. I’ve subscribed via email :)

  44. Living with an international grad student who is really knowledgeable about all cuisines, not just her own. She’s introduced me to sumac, pomegranate molasses, and miso among other things.

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  47. already subscribed through google reader (I know… I still haven’t transfered to a replacement RSS feed!)

  48. i recently bought barberries for some recipes from the jerusalem cookbook

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