Reviews (1) Add Rating & Review 9 Ratings 5 star values: 6 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 05/12/2013 We made this recipe tonight, for Mother's Day dinner, using leeks and all the fresh herbs from our garden - it was wonderful !!!
Back to Baked Risotto with Fines Herbes and Lemon All Reviews for Baked Risotto with Fines Herbes and Lemon - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Baked Risotto with Fines Herbes and Lemon Credit: John Kernick Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 8
Ingredients Ingredient Checklist 3 tablespoons unsalted butter, divided, plus more for baking dish 1 large leek (white and pale green parts only), finely chopped (about 3/4 cup) and washed well 1 large onion, finely chopped (about 1 2/3 cups) Coarse salt and freshly ground pepper 1 1/2 cups Arborio or Carnaroli rice 1 1/4 cups dry white wine 3 1/2 to 4 cups chicken broth, warmed, divided 1 1/4 ounces Parmesan cheese, finely grated (1/2 cup) 1/4 cup coarsely chopped fresh flat-leaf parsley 3 tablespoons finely sliced fresh chives 1 tablespoon coarsely chopped fresh tarragon leaves 1/2 teaspoon fresh lemon zest
Gallery Baked Risotto with Fines Herbes and Lemon Credit: John Kernick
Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 8
Gallery
Baked Risotto with Fines Herbes and Lemon Credit: John Kernick
Baked Risotto with Fines Herbes and Lemon
Credit: John Kernick
Baked Risotto with Fines Herbes and Lemon
Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 8
Recipe Summary
prep: 25 mins total: 1 hr 15 mins
Servings: 8
prep: 25 mins
total: 1 hr 15 mins
prep:
25 mins
total:
1 hr 15 mins
Servings: 8
8
Ingredients
Ingredients
- 3 tablespoons unsalted butter, divided, plus more for baking dish 1 large leek (white and pale green parts only), finely chopped (about 3/4 cup) and washed well 1 large onion, finely chopped (about 1 2/3 cups) Coarse salt and freshly ground pepper 1 1/2 cups Arborio or Carnaroli rice 1 1/4 cups dry white wine 3 1/2 to 4 cups chicken broth, warmed, divided 1 1/4 ounces Parmesan cheese, finely grated (1/2 cup) 1/4 cup coarsely chopped fresh flat-leaf parsley 3 tablespoons finely sliced fresh chives 1 tablespoon coarsely chopped fresh tarragon leaves 1/2 teaspoon fresh lemon zest
Directions
Preheat oven to 425 degrees. Lightly butter a 2-quart oval baking dish. Melt 2 tablespoons butter in a large pot over medium heat. Add leek, onion, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring, until translucent, about 10 minutes. (Do not let brown.)
Add rice and stir to thoroughly coat. Cook, stirring occasionally, until you hear the rice toasting (it sizzles and pops), about 2 minutes. Add wine and increase heat to medium-high. Simmer until pot is almost dry, about 3 minutes. Add 3 cups broth, bring to a simmer, and transfer to baking dish. Bake risotto 5 minutes and stir. Bake another 5 minutes and stir again, then bake until liquid is absorbed and rice is just tender, about 5 more minutes.
Remove risotto from oven and stir in remaining tablespoon butter, Parmesan, herbs, and lemon zest. Gradually add 1/2 cup warm broth, stirring, until rice is creamy. (For creamier rice, add more broth, 1 tablespoon at a time, until it reaches desired consistency.) Season to taste with salt and pepper and serve immediately. If risotto thickens upon sitting, add more broth to loosen as desired.
Reviews (1)
Add Rating & Review 9 Ratings 5 star values: 6 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 05/12/2013 We made this recipe tonight, for Mother's Day dinner, using leeks and all the fresh herbs from our garden - it was wonderful !!!
Reviews (1)
Add Rating & Review 9 Ratings 5 star values: 6 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
9 Ratings 5 star values: 6 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
9 Ratings 5 star values: 6 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
9 Ratings 5 star values: 6 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 6 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 05/12/2013 We made this recipe tonight, for Mother's Day dinner, using leeks and all the fresh herbs from our garden - it was wonderful !!!Martha Stewart Member
Rating: 5 stars 05/12/2013
We made this recipe tonight, for Mother’s Day dinner, using leeks and all the fresh herbs from our garden - it was wonderful !!!
Rating: 5 stars
All Reviews for Baked Risotto with Fines Herbes and Lemon
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Baked Risotto with Fines Herbes and Lemon
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
