Description
This dreamy lemon risotto is creamy, velvety, and infused with a zing of fresh lemon. Perfect for a comforting yet refreshing meal.
Ingredients
Scale
- 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
Instructions
- Zest and juice the lemons, finely chop the shallots, and warm your broth in a saucepan over low heat.
- In a 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).
- Stir in the Arborio rice and cook for 1-2 minutes until it’s slightly translucent.
- Pour in 1/2 cup of white wine, stirring until it’s mostly absorbed.
- 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.
- Stir in the lemon zest, juice, and 1/2 cup of grated Parmesan. Add 2 tablespoons of butter for extra creaminess.
- Taste and adjust with salt, pepper, and an extra sprinkle of cheese or zest if desired. Serve immediately and enjoy!
Notes
Keep the broth warm throughout the cooking process to ensure even cooking. Stir frequently but gently to release the starches from the rice for a creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2
- Sodium: 500
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 2
- Protein: 8
Keywords: lemon risotto, creamy risotto, Italian recipe, citrus risotto, easy risotto