Easy Italian Lemon Risotto
This Italian Lemon Risotto is creamy, buttery, and perfectly balanced with bright notes of lemon and Parmesan. The citrus cuts through the richness beautifully, making it a light yet luxurious dish — perfect as a main course or served alongside grilled chicken, fish, or roasted vegetables.
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 40 minutes
Ingredients
For the Risotto
1 ½ tbsp olive oil
1 small onion or 2 shallots, finely chopped
1 ½ cups Arborio rice
4 cups warm vegetable or chicken broth
1 tsp lemon zest
2 tbsp freshly squeezed lemon juice
½ cup grated Parmesan cheese
1 tbsp olive oil
Salt and black pepper, to taste
Optional Garnish
Fresh parsley or basil, finely chopped
Extra lemon zest or Parmesan shavings
Instructions
1. Warm the Broth
In a saucepan, heat your broth and keep it warm over low heat.
(Warm broth helps the rice cook evenly and stay creamy.)
2. Saute the Aromatics
In a large pan, heat olive oil and 1 tbsp butter over medium heat.
Add onion or shallots and cook for 3–4 minutes until translucent but not browned.
3. Toast the Rice
Add the Arborio rice and stir for 1–2 minutes until the edges turn translucent — this helps the rice absorb flavor and develop texture.
5. Gradually Add Broth
Add about ½ cup of warm broth at a time, stirring gently and allowing each addition to be absorbed before adding more.
Continue this process for about 18–20 minutes, until the rice is creamy but still slightly al dente.
6. Add Lemon and Finish
Stir in lemon zest, lemon juice, Parmesan, and 1 tbsp butter.
Taste and adjust with salt, pepper, or more lemon juice if desired.
Remove from heat — the risotto should be creamy and slightly loose.
7. Serve
- Spoon into bowls, garnish with fresh herbs, lemon zest, or Parmesan shavings, and serve immediately.
Notes & Tips
Consistency: Risotto should spread slightly when served — not thick like porridge. Add a splash of broth at the end if it feels too thick.
Extra creaminess: Stir in 2 tbsp of mascarpone or cream cheese before serving.
Make it a meal: Serve with seared shrimp, grilled salmon, or roasted asparagus.
Vegan option: Use olive oil instead of butter and skip the Parmesan (or use vegan cheese).
Frequently Asked Questions
Q: Can I use regular rice instead of Arborio?
No — Arborio or Carnaroli are ideal because their high starch content creates the creamy risotto texture.
Q: What’s the best broth to use?
Vegetable broth keeps it light, while chicken broth adds richness — both work beautifully.
Q: Can I make this ahead?
Risotto is best served fresh, but you can par-cook it (about 15 minutes), cool, then finish later with more broth and lemon.
Nutritional Information
Calories: 340
Protein: 9g
Fat: 11g
Carbohydrates: 48g
Fiber: 2g
Sugar: 3g