Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Lemon Risotto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 5 reviews

This creamy Lemon Risotto is a comforting and bright dish featuring tender Arborio rice cooked slowly in hot chicken broth, accented with fresh lemon zest and juice, and finished with grated Parmesan cheese for a rich, tangy flavor. Perfect as a sophisticated side or a light main course, this risotto comes together with simple ingredients and classic cooking techniques for a luscious Italian-inspired meal.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Ingredients

  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 3 Tbsp. shallots, minced
  • 1 ½ cups Arborio rice
  • 6 cups hot chicken broth
  • 1 Tbsp. lemon zest
  • 2 Tbsp. lemon juice
  • 1 cup grated Parmesan cheese
  • Sea salt and black pepper, to taste

Instructions

  1. Heat fat and cook shallots: Heat olive oil and butter in a Dutch oven over medium heat. When the butter foams, add the minced shallots and cook, stirring occasionally, until translucent, about 1 to 3 minutes.
  2. Toast the rice: Add Arborio rice to the Dutch oven and stir so the oil mixture coats each grain. Cook for 2 minutes, stirring frequently, to lightly toast the rice and bring out its nutty flavor.
  3. Add the broth gradually: Pour in 1 cup of hot chicken broth and stir until it is fully absorbed by the rice.
  4. Continue adding broth and stirring: Keep adding the remaining chicken broth, one cup at a time, stirring constantly and letting each addition absorb completely before adding the next. This technique helps release the rice’s starch and creates the creamy texture characteristic of risotto.
  5. Cook until al dente: Continue the gradual addition and stirring process until the rice is tender to the bite (al dente) and the dish has a creamy consistency, which should take about 18-20 minutes in total.
  6. Finish with lemon and cheese: Stir in fresh lemon zest, lemon juice, and the grated Parmesan cheese to add brightness and richness.
  7. Season and serve: Season with sea salt and freshly ground black pepper to taste. Serve immediately for best texture and flavor.

Notes

  • Use hot broth throughout the cooking process to maintain an even temperature and ensure the rice cooks evenly.
  • Stirring constantly is key to developing the creamy texture typical of a classic risotto.
  • You can substitute vegetable broth for a vegetarian version.
  • For an extra touch, garnish with fresh herbs like parsley or basil if desired.
  • Best served fresh; risotto can become gummy if reheated.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipeteach.com/lemon-risotto-recipe/