Lemon risotto is a vibrant, citrusy twist on the classic dish. It features a rich, buttery texture and a bright burst of lemon.
Each bite is a harmonious blend of savory parmesan and fresh parsley. It’s a symphony of flavors that’ll simply dance on your palate.
Whether you’re hosting a dinner party or enjoying a cozy night in, this risotto is sure to impress. Bon appétit!
Why You’ll Love This Lemon Risotto
Versatile Pairing: The dish pairs beautifully with a variety of proteins. Serve it with grilled chicken, seared scallops, or even steak!
Aromatic Delight: As the risotto cooks, your kitchen will fill with the inviting aromas of sautéed onions, garlic, and lemon. This enticing atmosphere enhances the overall cooking and dining experience.
One-Pot Wonder: You’ll cook all the ingredients in a single saucepan, which minimizes cleanup for fuss-free cooking.
Ingredients
- Chicken or Vegetable Broth: The base liquid that keeps the risotto creamy and adds a deep, savory flavor.
- Olive Oil & Butter: To sauté the shallot and garlic, adding depth and richness.
- Shallot: Brings a subtle, sweet onion flavor that complements the other ingredients.
- Garlic: Infuses the dish with a fragrant, savory aroma that enhances the flavor profile.
- Arborio Rice: The heart of the risotto, known for its creamy texture and ability to absorb flavors.
- Dry White Wine: Adds a bright acidity that balances the richness of the rice and cheese.
- Lemon Zest and Juice: Provides a zesty freshness and vibrant citrus punch to lift the flavors.
- Heavy Cream (Optional): Adds extra creaminess and richness, making the risotto more indulgent.
- Parmesan Cheese: The salty, nutty finish that melts beautifully into the creamy rice.
- Salt and Pepper: Essential seasonings that balance and enhance all the flavors in the dish.
- Fresh Parsley: A pop of color and a fresh, herby contrast to the rich flavors.
- Extra Grated Parmesan and Lemon Zest: Perfect garnishes that add a final layer of flavor and flair.
How to Make Lemon Risotto
People often avoid risotto recipes because they find them too difficult. The truth, though, is that risotto isn’t hard to make.
It’s just a bit time-consuming.
Follow these steps, and you’ll make it with ease:
1. SIMMER: Bring the broth to a low simmer in a large pot over medium-low heat.
2. SAUTÉ: Melt the butter with olive oil in a large saucepan. Add the shallot and sauté until soft and translucent. Stir in the garlic until fragrant.
3. TOAST: Add the rice, stirring until coated in oil. Cook until lightly toasted, about 2 minutes.
4. DEGLAZE: Pour in the white wine and stir, scraping up any brown bits. Cook until the wine is absorbed.
5. LADLE: Reduce heat to medium-low. Add 1/2-1 cup of hot broth to the rice, stirring occasionally until absorbed. Continue adding broth, a ladle at a time, until the rice is al dente, about 20-25 minutes.
6. STIR: Once the rice is cooked, turn off the heat. Stir in the lemon zest, lemon juice, and parmesan cheese until melted.
7. FINISH: Stir in the heavy cream and let the risotto cool for 3-5 minutes. Add salt and pepper to taste.
8. SERVE: Serve hot with extra parmesan, parsley, and lemon zest. Enjoy!
Tips for the Best Lemon Risotto
This dish is a labor of love, but trust me, it’s worth every minute spent stirring at the stove.
The key is to gradually add the liquid, letting the rice absorb each addition before pouring in more.
This technique creates the most luxuriously creamy texture that’ll make your taste buds sing.
Here are a few more tips for making restaurant-quality lemon risotto:
- Use quality rice. Arborio rice is really the best option for risotto. It has a high level of starch, which lends itself to risotto’s signature creamy texture.
- Don’t rush. This process takes a while. It isn’t like regular rice, where you’ll add all the water at once. It’s easy, just time-consuming. Don’t rush the process, though, unless you want to ruin the consistency. Remember, low and slow is the way to go!
- Stir frequently. The stirring motion helps the rice release its starch. That’s what gives it its creamy texture. Don’t leave the rice to cook unattended, or it’ll burn.
- Let it rest. After the risotto is done, let it rest before serving. This will give the flavors time to meld.
- Variations. Try adding cooked shrimp, peas, asparagus, grilled chicken, or mushrooms. Doing so will provide more flavor and texture and result in a heartier dish.
What to Serve with Lemon Risotto
You can pair this risotto with practically anything. Here are some of my favorite suggestions:
- Grilled or roasted chicken
- Various fish recipes
- Side salads
- Roasted vegetables
- Scallops
You can also serve risotto as a vegetarian main course. It’s more than hearty enough!
How to Store
With its creamy texture, risotto shouldn’t store as well as it does. Somehow, though, it both stores and freezes beautifully.
To Store: Let the risotto cool, then cover and refrigerate it for up to 4 days.
To Freeze: Freeze cooled risotto in an airtight, freezer-safe container. Leave at least an inch of open space at the top to account for expansion. Freeze for up to 3 months.
To Reheat: Let frozen risotto thaw in the fridge overnight. Reheat in a saucepan over medium-low heat, stirring frequently. Add a splash of water or broth to restore its creamy texture. Between 5 and 7 minutes should suffice.
More Zesty Lemon Dinners You’ll Love
Lemon Ricotta Pasta
Lemon Chicken Orzo Soup
Creamy Lemon Chicken Pasta
Lemon Garlic Chicken
Lemon Risotto
4
servings10
minutes25
minutes522
kcalCreamy lemon risotto with freshly grated parmesan cheese is an easy dish I know you’ll love. It takes some time, but it’s more than worth it.
Ingredients
6 cups chicken or vegetable broth
2 tablespoons butter
2 tablespoons olive oil
1 shallot, minced
2 cloves garlic, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
zest and juice of 1 lemon
1/2 cup parmesan cheese, freshly grated
1/4 cup heavy cream, optional
salt and pepper to taste
2 tablespoons fresh parsley, chopped
extra grated parmesan cheese and lemon zest, for garnish
Instructions
- In a large pot, bring the broth to a low simmer over medium-low heat. Adjust the temperature as needed to keep the liquid hot but not boiling.
- Meanwhile, melt the butter and olive oil in a large saucepan over medium heat. Add the minced shallot and sauté until the onion is soft and translucent. Stir in the garlic until fragrant, about 1 minute.
- Add the rice and stir until well coated in the oil. Cook until lightly toasted, about 2 minutes, then deglaze the pan with the white wine. Stir well and use a wooden spoon to scrape up any brown bits. Cook until the wine is absorbed.
- Reduce the heat to medium-low. Carefully ladle about 1/2-1 cup of the hot broth into the pan. Stir occasionally until the liquid is absorbed, then add another ladle.
- Continue adding the broth until the rice is al dente. You may not need all the broth, but if you do, you can add water if needed to achieve the desired consistency. This process should take about 20-25 minutes.
- When the rice is cooked, turn off the heat and stir in the lemon zest, lemon juice, and parmesan cheese. Stir until the cheese melts and the rice is fragrant. Finally, stir in the heavy cream and set aside to cool for 3-5 minutes.
- Season the dish with salt and pepper to taste. Then, serve hot with extra grated parmesan cheese, fresh parsley, and a sprinkle of lemon zest. Enjoy!
Notes
- Arborio rice is really the best option for risotto. It has a high level of starch, which lends itself to risotto’s signature creamy texture.
- Add extra veggies or fully cooked proteins for a heartier dish.
