Lemon Risotto Recipe
Italian · Main course · 40 min total
A creamy, tangy risotto infused with fresh lemon zest and juice, perfect as a light main or elegant side dish.
10
min prep
min prep
30
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth, warmed
- 1/2 cup dry white wine
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Zest of 2 lemons
- 3 tablespoons fresh lemon juice
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- In a medium saucepan, bring broth to a simmer and keep warm over low heat.
- In a large, heavy-bottomed pot, heat olive oil and 1 tablespoon butter over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook 1 minute more.
- Stir in rice and cook, stirring constantly, for 2 minutes until grains are translucent around the edges.
- Pour in wine and stir until absorbed, about 1 minute.
- Add 1 cup of warm broth, stirring frequently, until mostly absorbed. Continue adding broth 1/2 cup at a time, stirring often, allowing each addition to be absorbed before adding the next. This should take about 18-20 minutes total, until rice is creamy and al dente.
- Remove from heat. Stir in remaining 1 tablespoon butter, Parmesan, lemon zest, and lemon juice. Season with salt and pepper to taste.
- Serve immediately, garnished with parsley if desired.
Tips
- For a richer flavor, use homemade broth.
- Risotto should be served immediately; it thickens as it cools.
- Add a splash of cream for extra richness if desired.
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