Easy Lemon Risotto Recipe
This lemon risotto recipe is deliciously bright and dreamy. We’re using the ratios of traditional risotto recipes (just like lobster risotto), but adding in a few bright notes of zesty lemon with both the juice and zest. Serve this meal on its own or as a side dish alongside air fryer lobster tails, scallops, shrimp, or roasted chicken for a delicious meal that’s restaurant-worthy.
This recipe is very straightforward and I’ll walk you through each step. While it’s known as a “fancy” dish, the method is actually quite simple and it just might become one of your favorite dishes. While this risotto is good enough to stand on its own, asparagus and peas are also delicious (and green!) accompaniments that can easily be added. To turn this into lemon pea risotto, stir in some spring peas or 5-minute frozen peas before serving.
Estimated reading time: 8 minutes
What You’ll Love About Creamy Lemon Risotto
- Restaurant quality meal at home
- Bright and comforting flavors
- Creamy texture
- Satisfying meal and dish
- Ready in less than 30 minutes
- Made with simple ingredients
- Easy to make vegetarian
- Can be a main course or easy side dish
Ingredients
- Olive oil – Use high-quality olive oil for best flavor.
- Butter – Use high-quality butter for best flavor.
- Shallots – A medium shallot is recommended, but you could also use 1/4 of a yellow or sweet onion instead if you prefer.
- Arborio rice – Arborio rice is a great option for risotto and will make a thick and soft risotto and can be found at most grocery stores. If you can find carnaroli, this is known as the best rice for risotto, but I had trouble finding it.
- Dry white wine – You’ll want a white wine that is not sweet. Sauvignon blanc, pinot grigio, pinot gris, or pinot blanc are good options. You can also use an NA white wine if you prefer.
- Broth – Use chicken stock for a slightly richer flavor, chicken broth, or vegetable broth or vegetable stock to make this lemon zest risotto totally vegetarian.
- Lemon – Look for a fresh bright lemon without bruising or discoloration as we’re using both fresh lemon juice and the zest.
- Parmesan cheese – Grate your own parmesan cheese for best flavor or use high-quality grated parmesan for convenience.
How to Make Lemon Risotto
This is an overview on how to make risotto with lemon, the detailed instructions can be found below in the recipe card.
TIP: You want risotto to have a little chew, but not be crunchy.
FAQs
Is risotto gluten-free?
Yes, risotto is naturally gluten-free.
Is risotto rice or pasta?
While risotto tastes like a creamy pasta dish, it’s made up of rice!
Do you cook rice before making risotto?
No, you don’t cook rice before making risotto, it will cook during the process of making it.
Storage Instructions
Store leftover risotto in an airtight container in the refrigerator for 3-4 days.
How to reheat
The best way to reheat risotto is in a saute pan with a splash of broth or water. Stir to incorporate liquid into risotto until hot. Add more liquid to loosen it up if necessary.
Can you freeze risotto?
No, freezing risotto is not recommended as the texture will change and the rice can become hard and grainy.
What to Serve with Risotto
Risotto is the type of meal that can stand alone as a main course, or round it out with a green salad, quick vegetable, or protein:
How to Feed Risotto to the Whole Family
I get it, feeding kids can be tough! But following the Division of Responsibility and knowing your job and your child’s job makes it SO much more enjoyable. You’ll be able to feed your kids any meal, which will help ensure that they are eating a variety of nutritious foods – with plenty of play food sprinkled in.
This mild risotto is generally pretty kid-friendly…but I know that doesn’t always mean much, lol! I would recommend serving a tiny portion of the risotto in a pinch bowl (taster bowl) if it’s a new or learning-to-like it food. Serve the meal with a few items you know your kids will eat, like fruit, milk, and/or bread and butter.
More Fancy-Ish Recipes
If you like this citrus risotto recipe, you might also like some of these other date night-worthy meals:
Print
Lemon Risotto Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Italian
Description
Let me show you how to make this lemon risotto recipe at home! It’s restaurant quality, but the method is easy and it’s ready in 30 min.
Ingredients
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 3 Tbsp. shallots, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 6 cups hot chicken broth
- 1 Tbsp. lemon zest
- 2 Tbsp. lemon juice
- 1 cup grated Parmesan cheese
Instructions
- Heat olive oil and butter in a dutch oven over medium heat. When butter foams, add shallots, and cook, stirring occasionally, until translucent, about 1-3 minutes.
- Add rice to dutch oven and stir so that oil mixture coats rice. Cook for 2 minutes, stirring frequently, to lightly toast the rice.
- Deglaze pan with wine, stirring to combine until wine is absorbed.
- Add 1 cup of broth to pan and stir until absorbed. Add broth, 1 cup at a time, until absorbed, stirring constantly.
- Continue to add broth and stir until rice is cooked to al dente.
- Stir in lemon zest, lemon juice, and grated Parmesan cheese.
- Season with sea salt and black pepper to taste.
Notes
- Add chunks of air fryer lobster or shrimp to round this risotto out
Food styling and photography by Loren Runion.
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Pros:
Easy to make
Flavor is AMAZING!
A little bit goes a long way
Cons:
This recipe demands your full attention.
Depends on if you like your risotto like “rice” or “creamy polenta.” Recommend reducing amount of Chicken broth. I stopped at 4 cups, and it was pretty soupy.
Hi Kristina, thanks so much for your feedback! Glad you enjoyed it.
Hi Emily, this is now my go to lemon risotto recipe. your recipe is spot on
tks tony
Ahhh! Amazing, thanks for sharing, Tony.
Great recipe. Super easy. I used fish stock from my recent catch. Added a bit of butter at end. Super creamy and perfect lemon flavor.
Love these two additions, yum! So glad you enjoyed it.