Lemon Risotto (Risotto al Limone) is a simple and delicious way to make authentic Italian risotto with just a handful of ingredients. This creamy lemon risotto works beautifully as a side dish or main course and is perfect for any occasion.
If you love creamy risotto, you need to give this lemon risotto recipe a try. Made without cream and with minimal ingredients, you’ll be amazed at how flavorful and simple it is!
If you love risotto recipes, don’t miss my Chicken Risotto or Red Wine Risotto. For a delicious pairing, try it alongside Pan-Seared Garlic Shrimp or Italian Chicken Cutlets.
The Best Lemon Risotto
This lemon risotto recipe is truly one of my all-time favorites! After making it countless times, I’ve perfected the ingredients and proportions so you get excellent results every time.
The base begins with olive oil and butter, which will soften and flavor the diced onion while adding richness.
As with any good risotto, the arborio rice is lightly toasted in the pan ahead first to release its starches and develop flavors. Then, I add a splash of white wine to build on that flavor profile of the dish.
Risotto may be a labor of love, but it’s not difficult—you just add broth gradually while stirring. The result is creamy, silky, and absolutely worth the effort.
What makes this lemon risotto special is its bright, subtle flavor that pairs beautifully with almost anything. Serve it as a main with grilled asparagus, or as a side with roasted meat or fish.
Ingredients
- Arborio Rice: A short-grain, high-starch rice is essential for risotto. You can also use Carnaroli.
- White Wine: A dry variety like Sauvignon Blanc adds depth. (Substitute chicken stock is preferred).
- Lemon: One large lemon should yield about two tablespoons of lemon juice and a tablespoon of lemon zest.
- Onion: I always just use yellow onion or white onion because it’s what I have on hand. Feel free to use a chopped shallot instead.
- Parmesan: parmesan cheese gives you that creamy flavor and texture without having to add any heavy cream.
- Broth: I like to use chicken broth or chicken stock, but you could use vegetable stock or vegetable broth to keep this recipe vegetarian.
How to Make Lemon Risotto
Make lemon risotto in a dutch oven or large pot. Have a saucepan of hot broth next to you to add to the risotto as it cooks.
Toast the Rice
In a dutch oven or heavy pot over medium-high heat, add in the butter and olive oil, and the finely diced onion. Cook, until the onion softens and starts to turn translucent, about 2-3 minutes.
Then, add in the arborio rice and use a wooden spoon to stir the rice and allow it to toast slightly. This should take about 3-4 minutes total.
Add the Liquids
Reduce heat to medium heat and pour in the white wine. Stir until mostly absorbed.
Then, over medium-high heat, add hot broth one ladle at a time (about a cup of stock), stirring constantly. Allow each addition to absorb before adding more.
The key to a good risotto is to do this process of gradually adding broth while stirring constantly. Continue cooking and adding liquid until the risotto is al dente and all of the liquid has been absorbed.
Finish off the Lemon Risotto
Remove the risotto from the heat and stir in lemon juice, zest, Parmesan cheese, and chopped parsley. Season with kosher salt and black pepper to taste.
Top with extra Parmesan and parsley before serving.
Helpful Tips for Making Risotto
Use the Right Rice: Arborio, Carnaroli, or Vialone Nano rice varieties are best for creaminess.
Sauté First: Begin by sautéing aromatics like onions or shallots in butter or olive oil until translucent before adding the rice. This builds a flavor base for the risotto.
Add Warm Stock Gradually: Incorporate warm stock into the rice ladle by ladle, stirring continuously. This gradual addition allows the rice to release its starches, resulting in a creamy texture.
Stir Frequently: Stir the risotto frequently throughout the cooking process. This allows the release of starches and prevents the rice from sticking to the pan or burning.
Finish with Butter and Cheese: Once the rice is cooked al dente, remove it from the heat. Then, stir in a knob of butter and grated Parmesan cheese. This step gives the risotto its final creamy consistency.
How to Reheat Risotto: To reheat leftover Lemon Risotto, add a splash of broth or water to a pan. Then, gently heat the risotto over medium-low heat, stirring occasionally until warmed through and creamy again.
Leftover Risotto: use leftover risotto to make Risotto Cakes.
More Authentic Italian Recipes!
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Lemon Risotto (Risotto al Limone)
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- ½ cup yellow onion, finely diced
- 1 cup Arborio rice
- ⅓ cup dry white wine
- 4 cups hot chicken broth
- 1 lemon, zested and juiced (2 tablespoons juice and 1 tablespoon zest)
- ¾ cup grated parmesan cheese
- ¼ cup chopped parsley
Instructions
- Heat olive oil and 2 tablespoons butter in a dutch oven or heavy pot over medium heat. Add in the onions and cook, stirring occasionally until softened, about 2-3 minutes.
- Add in the rice and cook for about 3 minutes, stirring frequently, to lightly toast the rice. Pour in the white wine to deglaze the pan and stir until the wine is fully absorbed into the rice.
- Add in hot broth, half a cup at a time, and stir until it is fully absorbed by the rice. Continue adding broth until it is all gone and the rice liquid is absorbed and the risotto is al dente.
- Turn off the heat and stir in lemon juice, zest, parmesan cheese, chopped parsley, and remaining tablespoon of butter. Season with kosher salt and black pepper to taste. Serve immediately with more parmesan and chopped parsley on top.
