Lemon Risotto
Creamy, bright risotto infused with fresh lemon zest and juice, finished with butter and Parmesan. A weeknight Italian classic that feels elegant but comes together in one pan in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 568
- Protein
- 18g
Ingredients
- 2.5 cups whole milk or vegetable broth
- 1 cup arborio rice
- 1 medium shallot, finely minced
- 1 whole lemon (zested and juiced)
- 3 tablespoons butter
- ½ cup Parmesan cheese, freshly grated
Instructions
- 1
Pour the milk or broth into a separate pot and place it over low heat on another burner so it stays warm while you cook the risotto — warm liquid cooks the rice evenly without shocking the temperature.
- 2
Zest the lemon by rubbing it against the small holes of a box grater until you see yellow powder on the grater (about 1 teaspoon), then cut the lemon in half and squeeze the juice into a small bowl.
- 3
Set a 12-inch heavy-bottomed pot or large skillet over medium heat, then add 1 tablespoon of the butter and swirl to coat the bottom.
- 4
Add the minced shallot and stir constantly with a wooden spoon until it becomes soft and translucent, about 2 minutes — the shallot will smell sweet and fragrant.
- 5
Pour in the rice and stir constantly for 1 minute until the grains are coated with butter and look slightly translucent around the edges.
- 6
Pour in 1 cup of the warm milk or broth and stir gently once every 30 seconds as the rice absorbs the liquid — you'll see the rice soften and the pot become creamy as the starch releases.
- 7
When the rice looks almost dry at the bottom of the pot, pour in another 1 cup of warm liquid and stir every 30 seconds for another 3 minutes, continuing this pattern until the rice is creamy and barely tender when you bite a grain.
- 8
Pour in the remaining 0.5 cup of warm liquid and stir constantly until the rice is soft enough to bite through but still has a tiny firmness in the center, about 2 minutes.
- 9
Remove the pot from the heat, then stir in the remaining 2 tablespoons of butter and the lemon juice until the butter is fully melted and the risotto looks glossy.
- 10
Stir in the grated Parmesan cheese and lemon zest, then taste a spoonful and add salt and pepper until the flavor tastes bright and balanced.
- 11
Divide the risotto between two shallow bowls and serve immediately while it is still hot and creamy.
Tools you’ll need
- 12-inch heavy-bottomed pot or large skillet
- wooden spoon
- separate small pot for warming broth or milk
- box grater
- small bowl for lemon juice
- measuring cups
- shallow serving bowls
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