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: 4 cups chicken stock; 1 cup dry white wine; 2 tsp finely grated lemon peel; 1 tbsp lemon juice; 3 tbsp butter; 1 medium onion, finely chopped; 2 cups arborio rice; 3/4 cup finely grated Parmesan cheese; 2 tbsp finely chopped fresh flat-leaf parsley; 1 None lemon, quartered

Servings: persons

4 cups chicken stock
1 cup dry white wine
2 tsp finely grated lemon peel
1 tbsp lemon juice
3 tbsp butter
1 medium onion, finely chopped
2 cups arborio rice
3/4 cup finely grated Parmesan cheese
2 tbsp finely chopped fresh flat-leaf parsley
1 None lemon, quartered

1
Bring stock and wine to a boil in medium saucepan. Add lemon peel and juice; reduce heat to low. Cover; keep warm.
2
Melt the butter in large saucepan on medium heat. Cook onion, stirring, until soft. Add rice; stir until coated in butter mixture. Reduce heat to low.
3
Add a ladleful of hot stock mixture to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).
4
Sprinkle with cheese and parsley. Serve with lemon quarters.

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 10 ingredients. The key ingredients include: 4 cups chicken stock, 1 cup dry white wine, 2 tsp finely grated lemon peel, 1 tbsp lemon juice, 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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