Go Back

Lemon Risotto

A creamy and tangy lemon risotto that captures the essence of comfort food with a refreshing twist.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup arborio rice
  • 4 cups vegetable or chicken broth
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Equipment

  • Medium saucepan
  • Large skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Grater for lemon zest

Method
 

  1. In a medium saucepan, heat the broth over low heat.
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add the chopped onion and sauté until translucent, about 5 minutes.
  4. Stir in the minced garlic and cook for an additional minute.
  5. Add the arborio rice to the skillet and stir for 2 minutes.
  6. Pour in the white wine and stir until it is mostly absorbed.
  7. Begin adding the warm broth, one ladle at a time, stirring frequently.
  8. Once the rice is al dente, remove it from heat and stir in the Parmesan cheese, lemon juice, and zest.
  9. Season with salt and pepper to taste.
  10. Serve immediately, garnished with fresh parsley if desired.

Notes

Experiment with adding vegetables like peas or asparagus for extra nutrition.