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Lemon Risotto Recipe

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4.3 from 8 reviews

A creamy and zesty Lemon Risotto featuring tender arborio rice simmered in flavorful stock, finished with butter, fresh lemon zest, juice, and Parmigiano Reggiano cheese. This recipe offers a bright, comforting dish perfect for spring or summer meals, combining classic Italian risotto technique with a refreshing citrus twist.

Ingredients

Risotto Base

  • 1 cup (200g) risotto rice (arborio or carnaroli)
  • 4 cups (1 litre) chicken or vegetable stock
  • 1 onion, finely chopped
  • 1-2 tablespoons olive oil
  • Salt and pepper, to taste

Finishing Ingredients

  • 3 tablespoons (45g) unsalted butter
  • Zest of 1 lemon
  • Juice of half a lemon
  • 2 tablespoons Parmigiano Reggiano cheese, grated

Instructions

  1. Sauté Onion: Heat 1-2 tablespoons of olive oil in a large pan over medium heat. Add the finely chopped onion and sauté gently until it becomes soft and translucent, about 5-10 minutes. Avoid browning to maintain a delicate flavor.
  2. Add Rice: Stir in the risotto rice for about 1 minute to coat it evenly with the oil and onion, slightly toasting the grains without browning.
  3. Begin Adding Stock: Pour 1-2 ladlefuls of warm stock into the rice mixture. Stir continuously until most of the liquid is absorbed. Add a pinch of salt here if using low-sodium stock to help season the dish.
  4. Cook Risotto Slowly: Continue adding the stock in small amounts 1-2 ladlefuls at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. This process should take about 20 minutes total, resulting in tender, creamy rice cooked through.
  5. Finish with Butter: Once all the stock has been absorbed and the risotto is creamy and cooked, remove the pan from heat. Stir in the unsalted butter until fully melted and incorporated for richness.
  6. Add Lemon and Cheese: Stir in the fresh lemon zest and the juice of half a lemon, adding brightness and a fresh tang. Then, mix in 1-2 tablespoons of freshly grated Parmigiano Reggiano to add depth and savory flavor.
  7. Season and Adjust: Taste the risotto and add additional salt or lemon juice as desired, depending on the size and tartness of your lemon to balance flavors perfectly.
  8. Serve and Garnish: Spoon the risotto into bowls and garnish with extra lemon zest or more Parmigiano Reggiano for an attractive finish and enhanced flavor.

Notes

  • Use warm stock to help the rice cook evenly.
  • Do not rush adding the stock; slow absorption ensures creamy texture.
  • You can substitute vegetarian stock for a vegan version but omit butter and Parmigiano or use vegan alternatives.
  • Adjust lemon juice amount to taste depending on your preferred tartness.
  • Serve immediately as risotto is best enjoyed fresh and creamy.

Find it online: https://cookedbygrace.com/lemon-risotto-recipe/