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 – Risotto al Limone

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

4.63 from 32 votes

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Course: Main Dish

Cuisine: Italian

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

Cook Time: 30

Total Time: 30

Servings: people

Calories: 604kcal

Ingredients

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