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Lemon Risotto Recipe – Creamy Italian Risotto with Fresh Lemon
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.
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.
Nutrition
Serving: 100gCalories: 586kcalCarbohydrates: 83gProtein: 14gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 57mgSodium: 1945mgPotassium: 238mgFiber: 3gSugar: 6gVitamin A: 1462IUVitamin C: 31mgCalcium: 286mgIron: 1mg
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