Lemon Risotto Recipe

Name: Lemon Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups vegetable stock; 1 tablespoon extra virgin olive oil; 3 tablespoons unsalted butter; 1 medium onion, minced; 1 ½ cups arborio rice; ½ cup dry white wine; 1 teaspoon lemon zest; 2 tablespoons fresh squeezed lemon juice; 6 large fresh sage leaves, minced; 2 tablespoons minced fresh parsley leaves; ¼ cup freshly grated parmigiano-reggiano cheese, plus more for the table; salt; fresh ground black pepper; 2 tablespoons heavy cream

Servings: persons

6 cups vegetable stock
1 tablespoon extra virgin olive oil
3 tablespoons unsalted butter
1 medium onion, minced
1 ½ cups arborio rice
½ cup dry white wine
1 teaspoon lemon zest
2 tablespoons fresh squeezed lemon juice
6 large fresh sage leaves, minced
2 tablespoons minced fresh parsley leaves
¼ cup freshly grated parmigiano-reggiano cheese, plus more for the table
salt
fresh ground black pepper
2 tablespoons heavy cream

1
Bring the stock to a simmer in a saucepan; keep it warm over low heat.
2
Heat the oil and 2 tablespoons butter in a pot; add in the onion and saute over medium heat until translucent, about 5 minutes.
3
Using a wooden spoon, stir in the rice and cook 1 minute.
4
Add in the wine and cook just until the alcohol aroma fades, 1-2 minutes.
5
Add 1/2 cup of the warm stock and cook/stir until the rice absorbs the liquid.
6
Continue adding stock in 1/2 cup increments, stirring.
7
After about 15 minutes, stir in the lemon zest and sage.
8
Continue adding stock in 1/2 cup increments, stirring until the rice is creamy and soft but still a bit al dente, about 10 minutes more (add hot water if you run out of stock).
9
Stir in the lemon juice and parsley and continue cooking until the lemon juice is absorbed, 1-2 minutes.
10
Remove pot from the heat and vigorously stir in the remaining 1 tablespoon butter and 1/4 cup cheese.
11
Add salt and pepper to taste.
12
Stir in the heavy cream.
13
Divide the risotto among individual soup bowls; serve immediately with more grated cheese passed around the table.

447

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 14 ingredients. The key ingredients include: 6 cups vegetable stock, 1 tablespoon extra virgin olive oil, 3 tablespoons unsalted butter, 1 medium onion, minced, and more.

Yes, Lemon Risotto falls under the General 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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