Baked Risotto With Lemon, Zucchini & Basil

May 10, 2023May 10, 20230 1
Baked Risotto With Lemon, Zucchini & Basil
in Main

Prep

15 min

Cook

45 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 tablespoons olive oil
1 onion , chopped
1 garlic clove , chopped
1 lb zucchini , sliced
1 lb arborio rice
5 1/4 cups vegetable stock , simmering
2 lemons , zested and juiced
3 1/2 ounces parmesan cheese , grated
2 tablespoons basil , roughly chopped

Nutrision Information

Servings Per Recipe
4
Calories
722
Sugar
9g
Fat
27g
Looking for a delicious and easy weeknight dinner? This baked risotto with lemon, zucchini and basil is the perfect solution. Risotto can be tricky to get right, but baking it removes some of the guesswork and makes it a breeze to prepare. The lemon zest adds a burst of freshness, while the zucchini and basil create a flavorful and nutritious dish that will leave you feeling satisfied. This recipe serves 4, making it ideal for a family dinner or meal prep for the week ahead.

Instructions

1.Preheat the oven to 375F. Heat the oil in an ovenproof pot over medium heat. Add the onion and garlic and cook for 3-4 minutes until softened.
2.Add the sliced zucchini and cook for another 5-6 minutes until softened and starting to brown.
3.Add the arborio rice and stir for 1-2 minutes until the grains are coated in the oil and starting to toast.
4.Pour in the stock and lemon juice, stir well, and bring to a simmer.
5.Grate in the lemon zest and half of the parmesan cheese, then stir through the basil.
6.Cover with a lid or foil and bake for 18-20 minutes or until the stock has been absorbed and the rice is cooked through.
7.Season to taste with salt and black pepper, then sprinkle over the remaining parmesan cheese and serve.

PROS

This baked risotto is flavorful and easy to make, with a delicious combination of lemon, zucchini and basil.
Baking the risotto means you don’t need to stand by the stove and constantly stir it, making it perfect for busy weeknight dinners.

CONS

While this recipe is relatively simple to make, risotto can be a bit finicky and requires constant attention to get right.
Baking it removes some of the risk, but be sure to keep an eye on it to prevent burning.

HEALTH & BENEFITS

This baked risotto with lemon, zucchini and basil is a nutritious and delicious meal that is high in complex carbohydrates and fiber. Both zucchini and basil are excellent sources of vitamins and minerals, while the lemon juice adds a boost of vitamin C. Arborio rice is also a good source of energy and contains B-complex vitamins.

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