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Simple Lemon Risotto Recipe

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4.3 from 11 reviews

This Simple Lemon Risotto is a classic Italian dish that boasts a rich, creamy texture with a bright, fresh lemon flavor. Made with minimal ingredients and straightforward techniques, it delivers a luxurious restaurant-quality meal right at home. Perfect for a comforting dinner or an elegant side, this risotto balances the tang of lemon with the depth of Parmesan and fresh parsley.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Broth

  • 4 cups chicken or vegetable broth (or stock), plus extra if needed

Base

  • 2 tablespoons butter, plus more for serving
  • 1/2 medium onion, finely chopped
  • 3 cloves garlic, minced

Grains & Flavorings

  • 1 cup uncooked arborio rice
  • 1 tablespoon lemon juice
  • 1–2 tablespoons chopped fresh parsley
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • Salt & pepper, to taste

Instructions

  1. Warm the Broth: Add the broth to a medium saucepan and bring it close to a boil. Reduce the heat to low and keep it warm throughout the cooking process. Keep a ladle nearby as you will be adding the broth gradually to the rice.
  2. Sauté Onion: In a Dutch oven or large, deep skillet, melt the butter over medium heat. Add the finely chopped onion and sauté until softened and translucent, which takes about 5 to 7 minutes.
  3. Toast Garlic and Rice: Stir in the minced garlic and the arborio rice. Cook for 2 to 3 minutes while stirring constantly, ensuring the rice is lightly toasted and fully coated with butter.
  4. Add Broth Gradually: Begin adding the warm broth one ladle at a time. Stir frequently and allow the liquid to be fully absorbed before adding more. This slow addition helps develop the creamy texture risotto is known for.
  5. Cook Until Tender: Continue the gradual broth addition process until the rice is tender with a slight bite and has a creamy consistency. This should take about 25 to 30 minutes. Adjust heat to medium-low if cooking too fast, and add extra broth if needed to reach your desired consistency.
  6. Finish with Lemon and Parsley: Stir in the lemon juice and chopped fresh parsley to brighten the dish and add fresh flavor.
  7. Incorporate Cheese & Season: Remove the pan from heat and fold in the freshly grated Parmesan cheese. Season with salt and pepper to your liking.
  8. Serve: Serve the risotto immediately, topped with extra Parmesan and a small pat of butter if desired for added richness.

Notes

  • Use warm broth throughout cooking to maintain an even temperature and ensure proper risotto texture.
  • If you prefer a more intense lemon flavor, zest one lemon along with the juice.
  • Stirring constantly helps release starch from the rice, giving risotto its signature creaminess.
  • Arborio rice is best for risotto due to its high starch content; other rice types will not yield the same creamy texture.
  • Serve risotto immediately for the best texture, as it can thicken as it cools.
  • Vegetarian option: Use vegetable broth instead of chicken broth.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

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