Baked Lemon Risotto
Ingredients
- 1 small onion, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon zest
- 2 teaspoons fresh chopped thyme leaves
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon coarsely ground black pepper
- 2 cups Arborio rice
- 32 ounces low-sodium chicken broth
- 1 1/4 cups water
- 1 cup grated Parmesan cheese
- salt to taste
- butter for coating the dish
- more cheese, lemon zest and thyme leaves for topping
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