Creamy Lemon Risotto Recipe
Creamy Lemon Risotto Recipe is a classic Italian rice dish made with Arborio rice, Parmesan cheese, white wine, and fresh lemon. It’s perfect for elegant dinners, comfort food meals, and Italian-inspired sides. The risotto cooks into a creamy silky texture, while the lemon adds a fresh, bright finish to every bite.
Servings: 4
Calories: 704kcal
Equipment
- Large heavy-bottomed pot
- Wooden spoon
- Ladle
- Microplane or zester
- Saucepan for warming stock
Ingredients
- 2 cups Arborio rice
- 1 medium onion finely chopped
- 5 cups chicken stock kept warm
- ⅔ cup dry white wine
- 1 lemon juice, plus zest for garnish
- ¾ cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 clove garlic minced
- salt to taste
- pepper to taste
- Fresh herbs (optional) parsley, thyme, or basil for garnish
Instructions
- Finely chop the onion and mince the garlic. Juice the lemon and zest it for garnish. Keep the chicken stock warm in a saucepan over low heat.
- In a large, heavy-bottomed pot, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and minced garlic. Cook until softened and translucent, about 5 minutes.
- Add the Arborio rice to the pot, stirring to coat the grains with the oil and butter. Cook for about 2 minutes until the edges of the rice become translucent.
- Pour in the white wine, stirring constantly until the wine is fully absorbed by the rice.
- Begin adding the warm chicken stock one ladle at a time, along with a splash of lemon juice, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked through but still al dente, about 18-20 minutes.
- Remove the pot from heat and stir in the remaining tablespoon of butter, grated Parmesan cheese, and lemon juice. Season with salt and pepper to taste.
- Optionally, garnish with fresh herbs and lemon zest. Serve immediately.
Notes
Cooking Notes
Keeping the stock warm is important for maintaining a creamy risotto texture as the rice cooks. Stirring frequently helps release the starches from the Arborio rice without making the dish heavy.
Tips for Best Results:
- Add the stock gradually instead of all at once for the creamiest texture.
- Stir frequently so the rice cooks evenly and releases starch properly.
- Use freshly grated Parmesan for smoother melting.
- Serve the risotto immediately while it is still silky and loose.
Nutrition
Calories: 704kcal | Carbohydrates: 97g | Protein: 21g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 735mg | Potassium: 519mg | Fiber: 4g | Sugar: 7g | Vitamin A: 337IU | Vitamin C: 17mg | Calcium: 254mg | Iron: 5mg
