Lemon Risotto – Risotto al Limone

Lemon Risotto – Risotto al Limone is a stunning main dish recipe that is refreshing and filling at the same time. The simple addition of lemon zest creates an entirely new flavour burst that will have you coming back for more. I use chicken stock in this recipe but swop it for vegetable stock for a beautiful vegetarian dish.

Lemon risotto, with its vibrant citrus twist, is a dish that brings a refreshing brightness to the comforting, creamy nature of traditional risotto. It manages to strike a beautiful balance between richness and zest, making it a perfect dish for those who appreciate the subtle art of blending sharp and mellow flavours. Unlike many heavy Italian staples, lemon risotto offers a lightness on the palate while still delivering the warmth and indulgence associated with this famous rice dish.

One of the key aspects of this dish is its simplicity. With a short list of ingredients, each one plays a crucial role in developing the final flavour profile. At the heart of any good risotto is arborio rice, renowned for its starchy quality, which gives risotto its signature creamy texture. This is gently coaxed into form using chicken stock and water, which provide both moisture and depth of flavour. The chicken stock serves as a rich foundation, giving the rice a subtle savoury character, while the addition of water prevents it from becoming too overpowering.

Where this risotto truly stands apart is in the use of lemon. The zest and juice of two whole lemons infuse the dish with a lively freshness. The zest provides an aromatic quality that permeates the rice as it cooks, offering the unmistakable fragrance of citrus without overpowering the senses. The juice, added towards the end, lends a tangy brightness that cuts through the richness of the butter and Parmesan, creating a balanced dish that dances between creamy and sharp.

Speaking of richness, butter plays a key role in delivering the smooth, velvety texture that makes risotto so beloved. It is used generously, both at the start, to soften the onions and coat the rice, and at the end, where a final swirl of butter adds a luxurious sheen to the dish. The onions themselves, finely chopped, offer a mild sweetness, creating a subtle undertone that complements the sharper notes of lemon and cheese.

Parmesan, with its nutty and salty character, is the perfect partner for the bright lemon. It introduces another layer of richness, enhancing the overall creaminess of the risotto while adding a savoury umami depth that contrasts beautifully with the citrus. The balance between the two ingredients is key; too much lemon would overpower the Parmesan, while too much cheese would suppress the refreshing zing of the citrus.

Seasoning is the final touch, and here, simplicity is key. A dash of salt enhances the natural flavours of the ingredients without overshadowing the delicate interplay of creaminess and acidity that defines the dish. The result is a plate of risotto that feels light yet satisfying, luxurious yet refreshing.

Lemon risotto is a celebration of balance — the richness of butter and Parmesan juxtaposed with the brightness of lemon, the creamy texture offset by the tang of citrus. It’s a dish that feels equally appropriate for a summer evening meal as it does for a cosy winter dinner. Whether served on its own or as an accompaniment to a light protein like fish or chicken, lemon risotto is a testament to the elegance that can be achieved with a few simple ingredients, expertly combined.

Lemon Risotto – Risotto al Limone

A stunningly tasty and vibrant Lemon Risotto dish that will have you licking your lips.

4.72 from 42 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Cheese, Fruit, Lemon, Parmesan, Rice, Stock, Vegetables

Cook Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Calories: 604kcal

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Ingredients

 

MetricImperial

• 3 cups chicken stock
• 3 cups water
• 4 tbsp butter
• 1/2 large onion finely chopped
• 1 3/4 cups arborio rice
• 2 whole lemons grated zest and juice
• 1/4 cup Parmesan grated
• salt

Instructions

• Combine the stock and water in a pot and bring to a simmer over moderate heat.
  3 cups chicken stock, 3 cups water
• Heat half the butter in a large skillet over moderate heat and saute the onion until tender but not brown, about 5 minutes.
  4 tbsp butter, 1/2 large onion
• Add the rice and cook, stirring frequently, for about 2 minutes.
  1 3/4 cups arborio rice
• Add about 1 cup (250 ml) of the broth mixture and cook, stirring frequently, until almost all the liquid has been absorbed before adding more.
• Continue cooking and adding liquid, stirring frequently, for 15 minutes.
• Add half the grated lemon zest and all of the lemon juice.
  2 whole lemons
• Continue cooking and adding more liquid as needed until the rice is tender but still firm-“al dente”-about 5 to 10 minutes more. Immediately before serving stir in the remaining butter and grated Parmesan, and garnish with the remaining lemon zest.
  1/4 cup Parmesan, salt

Notes

A stunning recipes that is refreshing and filling at the same time.

Nutrition

Calories: 604kcal | Carbohydrates: 87g | Protein: 20g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 1037mg | Potassium: 84mg | Fiber: 0.3g | Sugar: 1g