Lemon Herb Risotto Recipe

Name: Lemon Herb Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups Low Sodium Chicken Broth; 2 Tablespoons Unsalted Butter; 1 whole Small Yellow Onion, Finely Diced; 1-1/4 cup Arborio Rice; 1/2 cups Dry White Wine (such As Pinot Grigio); 1/2 cups Grated Parmesan, Plus More For Serving; 1 whole Lemon, Zest And Juice; 2 Tablespoons Chopped Fresh Basil; 2 Tablespoons Chopped Fresh Italian Parsley; 1 teaspoon Coarse Salt, Or To Taste; 1/4 teaspoons Fresh Ground Black Pepper, Or To Taste

Servings: persons

6 cups Low Sodium Chicken Broth
2 Tablespoons Unsalted Butter
1 whole Small Yellow Onion, Finely Diced
1-1/4 cup Arborio Rice
1/2 cups Dry White Wine (such As Pinot Grigio)
1/2 cups Grated Parmesan, Plus More For Serving
1 whole Lemon, Zest And Juice
2 Tablespoons Chopped Fresh Basil
2 Tablespoons Chopped Fresh Italian Parsley
1 teaspoon Coarse Salt, Or To Taste
1/4 teaspoons Fresh Ground Black Pepper, Or To Taste

1
1. In a large saucepan, bring broth to a simmer over medium heat.
2
2. Meanwhile, in a large, straight-sided skillet or Dutch oven, melt butter over medium, then add onion and saute until translucent, about 2-3 minutes.
3
3. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, about 1 minute.
4
4. Add wine and stir until evaporated, about 2 minutes.
5
5. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes.
6
6. Stir in zest and herbs after the final addition of broth.
7
7. Remove from heat and stir in Parmesan. Cover and let stand for 2 minutes. Season risotto with lemon juice, salt, and pepper. Serve with extra Parmesan.

810

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 cups Low Sodium Chicken Broth, 2 Tablespoons Unsalted Butter, 1 whole Small Yellow Onion, Finely Diced, 1-1/4 cup Arborio Rice, and more.

Yes, Lemon Herb Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Herb Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions