Lemon risotto is a fresh, fragrant, and incredibly creamy Italian dish that’s perfect for spring. This lemon risotto recipe is simple, elegant, and made with just a few everyday ingredients.
All you need is risotto rice, organic lemon, Parmigiano Reggiano, and butter to create a creamy lemon risotto with a bright, delicate flavor. Despite its simplicity, this Italian risotto feels refined and special. It’s ideal for everyday meals, but also elegant enough to serve on special occasions.
To prepare this lemon risotto, start with a light vegetable broth flavored with bay leaves and lemon zest. If you’re short on time, you can also use hot, lightly salted water.
The method is the classic one: cook the rice slowly, adding the liquid a little at a time, then finish with butter and cheese to achieve that signature creamy texture. If you want to master the technique, read our guide How to Cook Risotto: 10 Tips for a Perfect Risotto.
What makes this lemon risotto recipe stand out is the balance between the tangy lemon juice and the fresh aroma of grated zest. For the best result, choose organic, untreated lemons.
Now let’s see step by step how to make this creamy and refreshing lemon risotto.
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Ingredients
Prep Time: 5 Min | Cook Time: 20 Min | Servings: 4
NOTE: If you're making vegetable broth, allow about 40 minutes extra.
- 350 g (about 1 ¾ cups) Carnaroli or Arborio rice
- 1 shallot or small onion
- 1.5 liters (about 6 cups) vegetable broth or lightly salted boiling water
- 2 organic lemons
- 80 g (about ⅓ cup) unsalted butter
- 80 g (about 1 cup) grated Parmigiano Reggiano cheese
- Fresh basil or mint, to serve
How to Make Lemon Risotto
Step 1) - If you have time, make a light vegetable broth, which you’ll use to cook this lemon risotto. Along with carrots and celery, add a bay leaf and a few strips of lemon zest.
Be sure to remove only the outer yellow part of the peel, as this is where all the aroma is. The white pith underneath can taste bitter. Let the broth simmer gently for at least 30 to 40 minutes before using it.
NOTE: If you're short on time, you can simply use lightly salted boiling water instead of broth. However, using vegetable broth is the best choice, as it follows the traditional Italian method and gives the risotto a richer, more flavorful taste.
Finely chop the shallot and sauté it over low heat with half the butter. Let it soften without browning.
Step 2) - Then add the rice. Toast it for 1 to 2 minutes, sometime stirring, until the grains are hot and slightly translucent around the edges.
Start cooking the rice by adding a ladle of boiling broth, just enough to cover it. Continue cooking your lemon risotto over medium heat, adding more broth each time the liquid is absorbed and stirring often.
Keep the rice slightly creamy and never dry. This process will take about 16 to 18 minutes, depending on the rice.
Step 3) - While the rice cooks, squeeze the juice of one lemon and strain it to remove seeds and pulp. Add the lemon juice to the risotto and stir well to combine.
Step 4) - Grate a little fresh lemon zest directly into the pan and stir. This step enhances the aroma and gives the lemon risotto its bright, fresh flavor.
NOTE: Again, use only the yellow part of the peel, avoiding the bitter white pith.
Step 5) - When the rice is cooked and still slightly al dente, turn off the heat. Stir in the remaining butter and the grated Parmigiano Reggiano to create a creamy texture.
Finish with a little more lemon zest, if you like, and let the risotto rest for about 1 minute. Serve your creamy lemon risotto immediately, garnished with a few fresh basil or mint leaves for an extra touch of freshness.
Storage
You can store leftover lemon risotto in the refrigerator for up to 1 day, in an airtight container.
When ready to serve, reheat the risotto in a nonstick skillet over low heat. Add a small knob of butter and, if needed, a splash of hot water or broth to help restore its creamy consistency. Stir gently until heated through.
Keep in mind that risotto is best enjoyed freshly made, when it’s perfectly creamy and smooth. After storing, it may become thicker, but reheating it properly will bring it back to a softer texture.
Freezing is not recommended, as it can affect both the texture of the rice and the delicate flavor of this lemon risotto recipe.
Variations
Here are a few ingredients that pair perfectly with lemon. Starting from this lemon risotto recipe, you can easily create new variations every time with simple additions.
Lemon and Shrimp Risotto: For this variation, toast the rice with a little lemon zest, then deglaze with a splash of lemon juice. Continue cooking with broth as usual. At the end, add the shrimp and stir in the butter. Reduce the amount of cheese slightly so it doesn’t overpower the delicate flavor. The shrimp cook very quickly, so the heat of the risotto is enough.
Lemon and Rosemary Risotto: Add a sprig of rosemary while toasting the rice to infuse a light aroma. Alternatively, finely chop it and sprinkle it in at the end for a more intense flavor.
Lemon and Asparagus Risotto: Boil the asparagus first, then separate the tips from the stalks. Sauté the tips in a little butter for a few minutes. Cut the stalks into small rounds and add them during cooking. Their flavor pairs beautifully with lemon.
Tips for Perfect Lemon Risotto
- RICE: Use high-quality risotto rice such as Carnaroli or Arborio. These varieties release starch slowly, giving your lemon risotto its creamy texture.
- LEMON: Always use organic, untreated lemons. Since you’re using both juice and zest, quality makes a big difference in flavor.
- BROTH: Keep the broth hot at all times. Adding cold liquid will interrupt the cooking process and affect the final texture.
- STIRRING: Stir regularly, but not constantly. This helps release the starch while keeping the grains intact.
- CREAMINESS: The risotto should be soft and slightly fluid, not dry. In Italy, we call this texture all’onda, meaning it should gently wave on the plate.
- CHEESE BALANCE: Add Parmigiano Reggiano carefully. Too much cheese can cover the fresh, delicate flavor of the lemon.
More Italian Spring Risotto Recipes
If you enjoyed this lemon risotto recipe, here are more Italian spring risottos made with fresh and seasonal ingredients:
- Strawberry Risotto Recipe
- Risotto with Peas and Zucchini Flower
- Shrimp and Zucchini Risotto
- Asparagus Risotto Recipe
Recipe Card
Lemon Risotto Recipe – Creamy Italian Risotto with Fresh Lemon
Ingredients
- 350 g Carnaroli or Arborio rice - 1 ¾ cups
- 1 shallot or small onion
- 1.5 liters vegetable broth or lightly salted boiling water - 6 cups
- 2 organic lemons
- 80 g unsalted butter - about ⅓ cup
- 80 g grated Parmigiano Reggiano cheese - about 1 cup
- fresh basil or mint - to serve
Instructions
- If you have time, make a light vegetable broth, which you’ll use to cook this lemon risotto. Along with carrots and celery, add a bay leaf and a few strips of lemon zest.NOTE: If you're short on time, you can simply use lightly salted boiling water instead of broth. However, using vegetable broth is the best choice, as it follows the traditional Italian method and gives the risotto a richer, more flavorful taste.
- Finely chop the shallot and sauté it over low heat with half the butter. Let it soften without browning.
- Then add the rice. Toast it for 1 to 2 minutes, sometime stirring, until the grains are hot and slightly translucent around the edges.
- Start cooking the rice by adding a ladle of boiling broth, just enough to cover it. Continue cooking your lemon risotto over medium heat, adding more broth each time the liquid is absorbed and stirring often.Keep the rice slightly creamy and never dry. This process will take about 16 to 18 minutes, depending on the rice.
- While the rice cooks, squeeze the juice of one lemon and strain it to remove seeds and pulp. Add the lemon juice to the risotto and stir well to combine.
- Grate a little fresh lemon zest directly into the pan and stir. This step enhances the aroma and gives the lemon risotto its bright, fresh flavor.
- When the rice is cooked and still slightly al dente, turn off the heat. Stir in the remaining butter and the grated Parmigiano Reggiano to create a creamy texture.
- Finish with a little more lemon zest, if you like, and let the risotto rest for about 1 minute. Serve your creamy lemon risotto immediately, garnished with a few fresh basil or mint leaves for an extra touch of freshness.
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