Side dishe for 5

Baked Lemon Herb Risotto

Name: Baked Lemon Herb Risotto
Total time: 40 min
Yield: 5 servings
Cuisine: Italian
Ingredients: 1 1/2 cups arborio risotto rice; 4 cups chicken stock; 1/2 onion; 1 clove garlic; 30 g / 2 tbsp butter; 1/2 tsp black pepper; 1/3 cup parmesan cheese; 30 g / 2 tbsp extra butter; 2 tsp lemon rind; 2 1/2 tbsp lemon juice; 1 tbsp parsley; 2 tbsp chives; 3 tbsp dill

$5.30for 440 minServes 5

Arborio rice bakes with chicken stock, onion, garlic, lemon, herbs, butter, and Parmesan into a creamy hands-off side dish.

Photo: recipetineats.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Wild, basmati, jasmine, arborio rice$0.15/oz typical	9.75 oz	$1.46Typical price
	Broth or stock$0.07/oz typical	33 oz	$2.32Typical price
	Onions$1.29/lb typical	0.2 lb	$0.26Typical price
	Garlic$0.75 each typical	a little	$0.08Typical price
	Butter$0.40/oz typical	2 oz	$0.85Typical price
	Parmesan$0.55/oz typical	1.25 oz	$0.64Typical price
	Lemons and limes$0.60 each typical	1	$0.57Typical price
	Fresh herbs (cilantro, parsley, basil)$1.49 each typical	a little	$0.19Typical price
	Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	a little	$0.25Typical price
Total for the servings shown		$6.62

Pantry staples you likely have

Salt and pepper

Not included in the cost.

Swaps

Swap Onions for Red onionsabout $0.20/lb more at typical prices
Swap Butter for Margarine and vegan butterabout $0.15/oz less at typical prices

40 minstart to table
Mediumdifficulty
5servings as written
$typical cost tier

Italian Budget Side dishes

Typical price

$1.32 per serving$5.30 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 1/2 cups arborio risotto rice
4 cups chicken stock
1/2 onion
1 clove garlic
30 g / 2 tbsp butter
1/2 tsp black pepper
1/3 cup parmesan cheese
30 g / 2 tbsp extra butter
2 tsp lemon rind
2 1/2 tbsp lemon juice
1 tbsp parsley
2 tbsp chives
3 tbsp dill

Steps

Heat the oven to 400 F.
Melt 2 tablespoons butter in a 3-quart ovenproof pan, then cook the onion and garlic for 5 minutes.
Stir in the rice and pepper, then add the chicken stock.
Cover the pan and bake for 30 minutes, until the rice is tender.
Stir in the remaining butter, Parmesan, lemon rind, lemon juice, parsley, and chives, then rest for 5 minutes.