Lemon Risotto
Elevate your dinner menu with this creamy, zesty Lemon Risotto—a dish that perfectly balances richness and freshness for a truly elegant meal. Made with tender Arborio rice gently simmered in a flavorful broth and infused with vibrant lemon juice and zest, this recipe is a symphony of bright citrus flavor and creamy texture. A splash of dry white wine and a generous sprinkle of Parmesan add depth, while a touch of heavy cream ensures a velvety finish. Perfect for weeknight dinners or special occasions, this Lemon Risotto is easy to prepare in just 40 minutes and pairs beautifully with grilled seafood, roasted chicken, or a crisp green salad. Garnish with fresh parsley for a pop of color and freshness, and transform a simple meal into a gourmet experience.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 0.5 cups Dry white wine
- 4 cups Chicken or vegetable broth
- 0.25 cups Fresh lemon juice
- 1 tablespoon Lemon zest
- 0.5 cups Grated Parmesan cheese
- 0.25 cups Heavy cream
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the chicken or vegetable broth in a medium saucepan over low heat and keep it warm throughout the cooking process.
In a large, heavy-bottomed pan, melt 2 tablespoons of butter and the olive oil over medium heat.
Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until soft and translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the Arborio rice and cook for 2-3 minutes, stirring frequently, to lightly toast the grains.
Add the dry white wine and cook until most of the liquid is absorbed, about 1-2 minutes.
Using a ladle, add one scoop (about 1/2 cup) of the warm broth to the pan and stir continuously until the liquid is absorbed.
Continue adding the broth one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 20 minutes in total.
Once the rice is creamy and tender but still slightly al dente, stir in the fresh lemon juice, lemon zest, grated Parmesan cheese, and heavy cream.
Season the risotto with salt and black pepper to taste.
Remove the pan from heat and stir in the remaining tablespoon of butter for extra creaminess.
Let the risotto rest for 1-2 minutes before serving. Garnish with chopped parsley if desired.
Serve warm and enjoy your creamy, zesty lemon risotto!
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 6526 mg | 284% | |
| Total Carbohydrate | 111.4 g | 41% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 9.4 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 606 mg | 47% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 706 mg | 15% | |
*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.
