Easy Lemon Risotto 

Scribbled Underline

 Easy Lemon Risotto Recipe


This lemon risotto recipe is deliciously bright and dreamy. We use a classic creamy risotto ratio of ingredients but add in a few extras for a boost of bright flavor that’s still plenty satisfying.


– 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

How to Make Lemon Risotto 

Sauté aromatics


In a dutch oven over medium heat, melt butter and oil together. When it foams, add in shallots and cook until translucent.

Toast rice

Add rice to dutch oven and stir so that oil and butter mixture coat the grains of rice. Let rice toast in the pan lightly. (We don’t want it to burn!)


 Deglaze pan

Pour wine into dutch oven and scrape up any bits that are stuck to the bottom of pan while it comes to a simmer. Stir with rice until wine is absorbed.


Add broth to pan


Now we will add broth to rice mixture 1 cup at a time, stirring until the liquid has absorbed. Continue to add broth and stir until rice is cooked to a tender al dente. Add lemon. Stir in lemon zest, lemon juice, and parmesan cheese until combined.