Lemon Risotto

Vegetarian or Vegan

This lemon risotto recipe is perfectly creamy, dreamy, and lemony. It's simple to make and is sure to be your new favorite for date night!

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Ingredients

6 cups vegetable broth (1.4L)
2 Tbsp extra virgin olive oil
3 Tbsp butter
2 large shallots, diced
1 small yellow onion, diced
2 1/2 cups Arborio rice (500g), dry & unrinsed
1 ¾ cups dry white wine room temperature
2 tsp fine sea salt
4 oz parmigiano reggiano, finely grated (113g)
¼ cup fresh lemon juice
¼ cup lemon zest
Optional garnish = basil leaves, shaved parmigiano reggiano, lemon peel curls

Instructions

Mise en place. Prep and measure all ingredients ahead of time for this recipe! Once you get started you won’t really be able to stop and measure or chop things.
Warm the vegetable broth in a medium saucepan over medium-low heat. Warm it until steaming, but not simmering.
Heat oil. In a large heavy-bottomed pot, add the olive oil and 2 Tbsp butter and heat over medium heat.
Soften vegetables. Add the shallot and onion to the oil. Cook for 10 minutes or until the vegetables have softened, stirring occasionally. You don’t want to brown the vegetables here, so if you start to get any browning, turn down the heat a bit.
Toast the rice. After the vegetables have softened, add the rice to the pot and stir well until the rice is covered in oil. Increase the heat to medium-high and cook the rice for about 2 minutes, stirring constantly. The rice should be toasting a bit during this phase.
Add wine and sea salt and continue to stir.
Ladle in warm stock. Once the wine has absorbed into the rice (~2 mins), begin ladling the stock into the risotto pot. **Add one ladle of stock at a time** Add one ladle, decrease the heat to a simmer, and stir constantly until the liquid is almost all absorbed. You want to keep stirring to work the starch out of the rice. This is what gives the risotto its creaminess. Once almost all of the liquid is absorbed, ladle in a second ladle of stock. Stir, stir, stir. Repeat this process of ladling in stock and stirring until the rice is soft but still has a little bite to it. Al dente. This phase will take about 15 minutes. You may not use all of the stock. I usually have a little leftover. If you run out of stock, you can use warm water to cook the remainder of the rice.
Season to taste. Once the rice is finished cooking, taste the risotto and add more salt if desired.
Add remaining ingredients. Remove risotto from heat and add the last 1 Tbsp butter, lemon juice, lemon zest, and parmigiano reggiano. Stir to combine. If it looks too thick, add in a little more stock until you get a creamy, smooth texture.
Cover with a lid and let it sit for 2 minutes.
Serve immediately and enjoy!

Notes

You will need a total of 3 medium-sized lemons for this recipe. You will use the zest of all 3 lemons and the juice of just 1 lemon. If you want to make pretty lemon peel curls like you see in the photos, you’ll need 1 extra lemon (so 4 lemons total).

Nutrition

Lemon Risotto

Ingredients 1x2x3x

Instructions

Notes

Nutrition

Ingredients