Baked Meyer Lemon & Thyme Risotto


2 tablespoons olive oil
2 large shallots, finely chopped
3 cloves garlic, finely chopped
2 ¼ cups arborio rice
1 1/3 cups white wine
4 ½ cups vegetable stock
3 Meyer lemons, zested and juiced
1 teaspoon chopped fresh thyme
1 cup grated Parmesan cheese
1 teaspoon kosher salt


1. Preheat the oven to 375F. Lightly oil the inside of a 9×13 baking dish and set aside.

2. In a large saute pan heat the oil and add the shallots and garlic. Cook them over medium heat until they are soft and translucent, about 5 minutes. Stir in the thyme and cook for one minute. Then, stir in the rice and cook it for about 2 minutes, stirring so the rice gets completely coated with the oil.

3. Pour in the white wine and scrape up any browned bits from the bottom of the pan and simmer until the wine is absorbed, about a minute or two. Finally, reduce the heat to low, stir in the vegetable stock and simmer for about 6 to 8 minutes. Then stir in the Meyer lemon juice and zest, the Parmesan cheese and the salt.

4. Pour the mixture into the baking dish and sprinkle the rest of the cheese on top. Cover the dish with foil and bake for 30 minutes. Remove the foil for the last five minutes to allow the top to brown slightly. Serve hot.


Naptime Notes

Naptime Recipe Serving ideas

This recipe will work just as well with regular lemons, though Meyer lemons have a slightly sweeter taste. Pair with a lean meat or fish that makes a terrific weekday meal.


Naptime Stopwatch

15 minutes prep time, 30 minutes bake time


Naptime Reviews

I love this preparation because it is so convenient and the rice really swells up during baking. The risotto is soft and fluffy and perfectly hot all the way through.


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