Lemon and Parmesan Risotto
Indulge in the vibrant flavors of creamy Lemon and Parmesan Risotto, a luxurious Italian-inspired dish that strikes the perfect balance between zesty and savory. Crafted with tender Arborio rice, this recipe builds layers of flavor by toasting the grains in olive oil and butter, deglazing with dry white wine, and slowly incorporating warm stock for a velvety, al dente texture. Bright notes of fresh lemon zest and juice elevate the risotto, while grated Parmesan cheese adds a rich, nutty depth. Finished with a sprinkle of fresh parsley and optional lemon slices for garnish, this elegant dish is ready to impress in just 40 minutes. Ideal as a light main course or an exquisite side dish, it’s a must-try for any citrus or cheese lover! Keywords: Lemon Risotto Recipe, Parmesan Risotto, Creamy Risotto, Italian Risotto, Easy Risotto.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Shallot, finely diced
- 2 cloves Garlic, minced
- 0.5 cups Dry white wine
- 4 cups Chicken or vegetable stock
- 1 cup Grated Parmesan cheese
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 slices Lemon slices (optional, for garnish)
Instructions
In a medium saucepan, warm the chicken or vegetable stock over low heat. Keep it warm throughout the cooking process.
In a large skillet or wide saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the diced shallot and sauté for 2-3 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the Arborio rice to the skillet and stir for 1-2 minutes until the grains are coated in oil and slightly toasted.
Pour in the white wine and cook, stirring continuously, until the liquid is mostly absorbed.
Begin adding the warm stock, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process for about 20-25 minutes, until the rice is creamy and al dente.
Once the rice is cooked, reduce the heat to low and stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, lemon zest, and lemon juice. Mix until the butter and cheese are fully melted and incorporated.
Season with salt and black pepper to taste, adjusting as needed.
Remove from heat and stir in the chopped parsley. Let the risotto rest for 2 minutes before serving.
Serve the risotto warm, garnished with lemon slices if desired. Enjoy immediately!
Nutrition Facts
Calories |
1371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 6001 mg | 261% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.6 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1013 mg | 78% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 595 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
