Spring Risotto with Shallots and Lemon
Brighten up your dinner table with this elegant and creamy Spring Risotto with Shallots and Lemon—an irresistible combination of zesty citrus, tender Arborio rice, and luxurious Parmesan. Perfect for a light yet satisfying meal, this recipe infuses the sweetness of sautéed shallots with the tangy pop of fresh lemon zest and juice, creating a dish that’s as refreshing as it is comforting. The key to achieving its signature velvety texture lies in the classic technique of slowly stirring in warm vegetable broth, one ladleful at a time, ensuring every grain of rice becomes perfectly tender. Finished with a touch of butter, a sprinkle of parsley, and a savory Parmesan kick, this risotto makes an ideal entrée for spring gatherings or a sophisticated weeknight treat. With simple, fresh ingredients and layers of flavor, this recipe is a must-try for lovers of Italian-inspired cuisine looking for a seasonal twist.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 5 cups Vegetable broth
- 0.5 cups Dry white wine
- 3 large Shallots
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cups Grated Parmesan cheese
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Heat the vegetable broth in a medium saucepan over low heat and keep it warm throughout the cooking process.
Finely chop the shallots and garlic. Measure all remaining ingredients to have them ready.
In a large, heavy-bottomed skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the shallots to the pan, and sauté for 3-4 minutes until softened and translucent. Add the garlic and cook for another 1 minute, stirring frequently to avoid burning.
Stir in the Arborio rice and cook for 2-3 minutes, allowing it to toast lightly and absorb the flavors.
Pour in the dry white wine and let it simmer, stirring constantly, until the liquid has mostly evaporated.
Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. This process should take about 20-25 minutes.
When the rice is tender but still slightly al dente, and the mixture is creamy, remove the pan from the heat.
Stir in the remaining 1 tablespoon of butter, Parmesan cheese, lemon zest, and lemon juice. Mix until well combined.
Taste and season with salt and black pepper as needed.
Garnish with fresh parsley before serving. Serve immediately for the best texture and flavor.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1880 mg | 82% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 12.6 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 563 mg | 12% | |
*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.
