Lemon Risotto Recipe

Name: Lemon Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 quart chicken stock; 1 tablespoon EVOO (extra-virgin olive oil); 1 small to medium onion, finely chopped; 2 garlic cloves, finely chopped or grated; 1 cup arborio rice; Zest and juice of 1 large lemon or 2 small Meyer lemons; 1/2 cup dry white wine; Salt and black pepper; 2 tablespoons butter, cut into small pieces; 1/2 cup grated Pecorino Romano cheese, a couple handfuls; 2 tablespoons slivered fresh mint leaves; A handful of basil leaves, shredded or torn

Servings: persons

1 quart chicken stock
1 tablespoon EVOO (extra-virgin olive oil)
1 small to medium onion, finely chopped
2 garlic cloves, finely chopped or grated
1 cup arborio rice
Zest and juice of 1 large lemon or 2 small Meyer lemons
1/2 cup dry white wine
Salt and black pepper
2 tablespoons butter, cut into small pieces
1/2 cup grated Pecorino Romano cheese, a couple handfuls
2 tablespoons slivered fresh mint leaves
A handful of basil leaves, shredded or torn

1
In a medium saucepan, heat the stock and 2 cups of water over medium-low heat.
2
In a risotto pot or large skillet with a rounded bottom, heat the EVOO over medium to medium-high heat.
3
Add the onions and garlic to the risotto pot and saute to soften for 3 to 4 minutes.
4
Stir in the rice and add the zest of the lemon, then heat the rice for 1 to 2 minutes before adding the wine and cooking to evaporate.
5
A few ladles at a time, add the warm stock and stir for a minute each time to develop the starch (this will make the risotto creamy).
6
Keep adding stock each time the pan starts to become dry at the edges.
7
The total cooking time will be 18 minutes or so.
8
When the rice is cooked to al dente, season with salt and pepper, and stir in the butter, lemon juice, cheese, and herbs.
9
Garnish with lemon zest and herbs.
10
Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 quart chicken stock, 1 tablespoon EVOO (extra-virgin olive oil), 1 small to medium onion, finely chopped, 2 garlic cloves, finely chopped or grated, and more.

Yes, Lemon Risotto falls under the Meat & Poultry 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.

Lemon Risotto

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