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Bowl of lemon risotto with sage leaf garnish.

Lemon Risotto Recipe

  • Author: Emily Dingmann of myeverydaytable.com
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Italian


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.


Units Scale
  • 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


  1. 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.

  2. Add rice to dutch oven and stir so that oil mixture coats rice. Cook for 2 minutes, stirring frequently, to lightly toast the rice.

  3. Deglaze pan with wine, stirring to combine until wine is absorbed.

  4. Add 1 cup of broth to pan and stir until absorbed. Add broth, 1 cup at a time, until absorbed, stirring constantly.

  5. Continue to add broth and stir until rice is cooked to al dente.

  6. Stir in lemon zest, lemon juice, and grated Parmesan cheese.

  7. Season with sea salt and black pepper to taste.


  • Serving Size:
  • Calories: 339
  • Sugar: 2.6 g
  • Sodium: 1726.7 mg
  • Fat: 19.2 g
  • Carbohydrates: 24.9 g
  • Fiber: 0.4 g
  • Protein: 11.9 g
  • Cholesterol: 37.1 mg

Keywords: lemon risotto, lemon risotto recipe