Lemon Risotto Recipe

Name: Lemon Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3- 1/2 cups Chicken Or Vegetable Stock; 1 Tablespoon Extra Virgin Olive Oil; 1 Tablespoon Unsalted Butter; 1 cup Chopped Onion; 3 cloves Garlic, Minced; 1 cup Arborio Rice; ⅓ cups White Wine, Such As Pinot Grigio; 1 Lemon, Zested And Juiced Plus More Zest For Garnish, If Desired; 1/4 cups Grated Parmesan Cheese, Plus More For Topping; Salt And Pepper, to taste

Servings: persons

3- 1/2 cups Chicken Or Vegetable Stock
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Unsalted Butter
1 cup Chopped Onion
3 cloves Garlic, Minced
1 cup Arborio Rice
⅓ cups White Wine, Such As Pinot Grigio
1 Lemon, Zested And Juiced Plus More Zest For Garnish, If Desired
1/4 cups Grated Parmesan Cheese, Plus More For Topping
Salt And Pepper, to taste

1
Bring the chicken stock or vegetable stock to a simmer in a saucepan over medium-low heat.
2
Heat olive oil and butter in a large saucepan over medium-low heat.
3
Add the onions and garlic; saute for 4-5 minutes until the onions become translucent.
4
Add the arborio rice and saute until nutty and fragrant, stirring frequently so it doesnt stick to the bottom of the pan, about 3-4 minutes.
5
Add the wine to the pan and cook until the wine reduces and absorbs into the rice, about 2 minutes.
6
Begin ladling in the warm stock, one ladle at a time, stirring frequently.
7
Allow most of the stock to absorb into the rice before adding additional stock.
8
Continue adding stock one ladle at a time until the rice is al dente, but not mushy, about 25-30 minutes.
9
Stir in the lemon zest, juice and Parmesan cheese.
10
Season with salt and pepper to taste.
11
Garnish with extra lemon zest and grated fresh Parmesan cheese.
12
Serve immediately.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 3- 1/2 cups Chicken Or Vegetable Stock, 1 Tablespoon Extra Virgin Olive Oil, 1 Tablespoon Unsalted Butter, 1 cup Chopped Onion, 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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