Creamy Lemon Risotto
Bright, fresh, and wonderfully creamy, this Creamy Lemon Risotto is a perfect balance of comfort food and elegance.
Servings: 2 people
Calories: 588kcal
Ingredients
- ¾ cup Arborio or Carnaroli Rice
- 2 ½ cups Vegetable Broth warmed
- 2 tablespoon Olive Oil
- ½ small Onion or 1 Shallot, finely diced
- ¼ cup Dry White Wine
- Zest of 1 Lemon
- Juice of ½ Lemon about 1–2 Tbsp
- ¼ cup Freshly Grated Parmesan Cheese plus extra for serving
- 2 tablespoon Butter
- Salt & Black Pepper to taste
Instructions
- Heat the broth in a small pot over low heat and keep warm.
- In a large skillet or saucepan, heat olive oil over medium heat. Add the onion or shallot and sauté for 2–3 minutes until soft and translucent.
- Stir in the rice and cook for 1–2 minutes to lightly toast it, coating each grain in oil.
- Pour in the white wine and cook until mostly evaporated.
- Add a ladle of warm broth and stir gently until absorbed. Continue adding broth, one ladle at a time, stirring frequently, until the rice is al dente and creamy (about 18–20 minutes).
- Stir in lemon zest, lemon juice, Parmesan, and butter. Taste and adjust seasoning with salt and black pepper.
- Serve immediately, garnished with extra Parmesan and a bit more lemon zest if desired.
Notes
- For extra creaminess, stir in 1–2 tablespoons of heavy cream at the end.
- Avoid overcooking; risotto should be creamy but the grains slightly firm in the center.
- Always use fresh lemon juice and zest for the best flavor.
- Add a touch of curcuma or saffron for a bright yellow color (taste will also be slightly affected)
- Top with crushed toasted almonds for effect and texture.
Nutrition
Calories: 588kcal | Carbohydrates: 66g | Protein: 10g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 39mg | Sodium: 1469mg | Potassium: 119mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1074IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 3mg
