Dreamy Lemon Risotto Recipe Perfectly Creamy and Easy to Make

Name: Dreamy Lemon Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 2 lemons (zest and juice); 4 cups chicken or vegetable broth (low sodium, warmed); 1/2 cup white wine; 1/2 cup freshly grated Parmesan cheese; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 2 shallots (finely chopped); 2 garlic cloves (minced); Salt and pepper to taste

Posted on August 5, 2025

Recipes

Jump to Recipe

If you’ve been looking for a dish that’s equal parts comforting and refreshing, this dreamy lemon risotto is going to win your heart. Imagine creamy, velvety rice with a zing of fresh lemon—it’s like sunshine in a bowl! Whether you’re hosting a dinner party or craving something indulgent for a quiet night in, this recipe delivers every time.

I discovered this recipe on a whim while trying to use up a surplus of lemons from my neighbor’s tree. Let me tell you—it was love at first bite! The balance of bright citrus and the rich, buttery texture is truly irresistible. Trust me, once you try it, this lemon risotto will become a regular in your meal rotation.

The Story Behind Lemon Risotto

Risotto is a classic Italian dish that originated in the northern regions of Italy, where short-grain rice thrives. Traditionally, it’s made with simple ingredients like rice, broth, and Parmesan cheese. But over the years, risotto has evolved to include all sorts of unique flavors.

Lemon risotto stands out as a modern twist on the traditional recipe. While the creamy texture remains the cornerstone, adding lemon creates a bright, tangy flavor that feels almost luxurious. It’s especially popular in the spring and summer months when citrus is at its peak, but honestly, I make it year-round whenever I need a little culinary pick-me-up.

For me, this dish has become a go-to for those “treat yourself” kind of evenings. There’s something so satisfying about standing at the stove, stirring the risotto, and watching it transform into something silky and perfect. Plus, the aroma of lemon zest and Parmesan cheese wafting through the kitchen is pure magic.

Let’s Talk Ingredients

One of the best things about this dreamy lemon risotto is that it uses simple, easily accessible ingredients. Here’s what you’ll need and some tips to make the most of each:

Arborio Rice: The heart of any risotto! Arborio rice is a short-grain variety that absorbs liquid beautifully, creating that creamy texture. If you can’t find Arborio, Carnaroli rice is another great option.
Lemons: Fresh lemons are non-negotiable here. You’ll need both the zest and juice, so pick ones that feel heavy and have a vibrant yellow color. Meyer lemons can be used for a slightly sweeter twist.
Chicken or Vegetable Broth: A good-quality broth is essential. Homemade is ideal, but store-bought works perfectly fine—just make sure it’s low sodium so you can control the salt levels.
White Wine: Adds a subtle acidity and depth of flavor. If you don’t have wine, you can substitute with a splash of extra broth plus a teaspoon of white vinegar.
Parmesan Cheese: Freshly grated Parmesan is the way to go. It melts beautifully and adds a nutty, salty kick.
Butter and Olive Oil: These create a rich base for the risotto. Use unsalted butter so you can adjust the seasoning as you go.
Shallots and Garlic: These aromatics provide a subtle sweetness and savory depth. If you don’t have shallots, a small onion works as a substitute.

Pro tip: Always keep an extra lemon on hand. You can add a final squeeze of juice or sprinkle of zest at the end to brighten the dish even more!

Equipment You’ll Need

Making risotto doesn’t require a ton of fancy gadgets, but having the right tools can make the process smoother:

Large, heavy-bottomed pan: A wide skillet or Dutch oven works best for even cooking.
Wooden spoon: Perfect for stirring without scratching your pan.
Microplane or zester: For getting that fine, fragrant lemon zest.
Ladle: Helps you add broth to the rice in small increments.

If you don’t have a microplane, the smallest side of a box grater will work. And while a ladle is handy, a measuring cup can do the job in a pinch!

How to Make Dreamy Lemon Risotto

Prep your ingredients: Zest and juice the lemons, finely chop the shallots, and warm your broth in a saucepan over low heat.
Sauté the aromatics: In your large pan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and garlic, cooking until softened and fragrant (about 2-3 minutes).
Toast the rice: Stir in the Arborio rice and cook for 1-2 minutes until it’s slightly translucent. This step helps the rice absorb the liquid better.
Add the wine: Pour in 1/2 cup of white wine, stirring until it’s mostly absorbed.
Start ladling the broth: Add one ladle of warm broth to the rice, stirring frequently. Once the liquid is mostly absorbed, add another ladle. Repeat this process for about 18-20 minutes, or until the rice is creamy and al dente.
Finish with lemon and cheese: Stir in the lemon zest, juice, and 1/2 cup of grated Parmesan. Add 2 tablespoons of butter for extra creaminess.
Season and serve: Taste and adjust with salt, pepper, and an extra sprinkle of cheese or zest if desired. Serve immediately and enjoy!

Cooking Tips & Tricks

Here are a few tips to make your lemon risotto foolproof:

Keep the broth warm throughout the cooking process. Cold liquid slows down the cooking and can make the rice gummy.
Don’t rush the stirring! Risotto loves attention, so stir frequently but gently to release the starches from the rice.
If the rice is still crunchy after 20 minutes, add a little extra broth and keep going.
For a creamier texture, stir in a splash of heavy cream at the end.

Variations & Adaptations

Herby twist: Add a handful of fresh herbs like thyme or parsley for an earthy flavor.
Seafood risotto: Top with seared scallops or shrimp for a restaurant-level upgrade.
Vegan version: Use vegetable broth, skip the Parmesan, and add nutritional yeast for a cheesy flavor.

Feel free to get creative! A sprinkle of chili flakes or a drizzle of truffle oil can also take this dish in a whole new direction.

Serving & Storage Suggestions

This dreamy lemon risotto is best served hot and fresh, straight from the pan. Pair it with a crisp white wine like Sauvignon Blanc, and maybe a simple arugula salad on the side.

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or water and warm over low heat, stirring gently to bring back the creamy texture.

Nutritional Information

While risotto is definitely a comfort food, it has some redeeming qualities! The lemon adds a dose of vitamin C, and Parmesan cheese provides calcium and protein. Here’s an approximate breakdown per serving:

Calories: 350
Protein: 8g
Carbs: 45g
Fat: 12g

Of course, the exact values will vary depending on your specific ingredients.

Conclusion

There’s something so satisfying about creating a dish as rich and flavorful as this dreamy lemon risotto. It’s proof that simple ingredients can come together to make something truly spectacular. Whether it’s your first time making risotto or you’re a seasoned pro, this recipe is one you’ll want to bookmark.

I’d love to hear how it turns out for you! Leave a comment below, share your variations, or tag me on social media with your creations. Happy cooking!

FAQs

Can I use another type of rice for risotto?

Arborio rice is ideal, but you can also use Carnaroli or Vialone Nano for similar results.

What can I use instead of white wine?

Substitute with an equal amount of extra broth and a teaspoon of white vinegar or lemon juice.

How do I know when the risotto is done?

The rice should be al dente—tender with a slight bite. It should also have a creamy consistency.

Can I freeze leftover risotto?

It’s not recommended, as the texture can become mushy. It’s best enjoyed fresh or reheated within a few days.

How can I make this gluten-free?

Risotto is naturally gluten-free, so just double-check your broth and other ingredients to ensure they’re safe.