Creamy Lemon Risotto

This Italian Family
by This Italian Family
4 servings
30 min

Lemon Risotto, a delightful twist on the classic Italian dish, brings a burst of citrusy freshness to your dinner table. A staple of Italian cuisine, this vibrant dish combines creamy Arborio rice with the zesty flavor of lemon, creating a harmony of flavors that is both comforting and invigorating. Perfect for vegetarians and anyone craving a light yet satisfying meal, Lemon Risotto is easy to prepare and sure to impress.

It's a recipe that I always make in spring and summer and it just screams freshness, especially if you add some torn fresh leaves from a basil plant that I always have around at this time of year.

Creamy Lemon Risotto
Recipe details
  • 4  servings
  • Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min
Show Nutrition Info
Hide Nutrition Info
Ingredients
  • 1 1/2 cups Arborio rice (320 grams)
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • Zest from 1 lemon
  • Juice from ½ lemon
  • 3 tablespoons heavy cream
  • 3 cups vegetable broth (700 milliliters)
  • 1/2 cup white wine
  • Olive oil
  • Grated Parmesan cheese
  • Fresh basil (optional)
Instructions
In a large skillet, heat some olive oil over medium heat. Add the chopped onion and halved garlic clove. Sauté until the onion is translucent and fragrant. Remove the garlic once it turns golden brown.
While sautéing the onion, warm the vegetable broth in a small saucepan over low heat to keep it warm.
Add the Arborio rice to the skillet and toast it, stirring constantly for a couple of minutes until it becomes translucent.
Pour in the white wine and let it evaporate while stirring.
Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring occasionally. Allow each addition of broth to be mostly absorbed before adding more. Cook the rice for about 20 minutes until it is tender yet slightly firm in the center.
About 15 minutes into cooking, when the rice is still slightly firm, add the lemon zest and juice to the skillet.
Once the rice is cooked, remove the skillet from heat. Stir in the heavy cream, grated Parmesan cheese, and white pepper. Cover the skillet with a lid and let it stand for 5-10 minutes.
Serve the risotto with optional shredded fresh basil on top for added freshness.
Comments
Next
More Recipes
The Secret Ingredient for the Best Deviled Eggs
Sunny Side Design Sunny Side Design
Low-Carb/Keto Pizza Cups
The Black Cat Kitchen The Black Cat Kitchen
Creamy Lemon Pie
Crafty Cooking Mama Crafty Cooking Mama
Creamy Lemon Summer Squash Risotto
Wine a Little Cook a Lot Wine a Little Cook a Lot
Creamy Lemon Broccoli Pasta
Sara's Tiny Kitchen Sara's Tiny Kitchen
Creamy Lemon Pasta With Chicken
Genevieve Jerome Genevieve Jerome
Creamy Lemon Pasta With Chicken
Genevieve Jerome Genevieve Jerome
Creamy Lemon Pasta With Chicken
Genevieve Jerome Genevieve Jerome
Roasted Garlic Mashed Potatoes
Eliza Cross Eliza Cross
Beef Enchilada Casserole Recipe, 5Ingredient Simple
Glenda Glenda
3 Ingredient No Bake Lemon Pie - My No-Fail Recipe
Recipe Round-ups Recipe Round-ups
Easy Airfryer Sweet and Sour Cauliflower With Homemade Sauce
Confession of a Cooking Freak Confession of a Cooking Freak
Healthy California Chicken Salad Recipe
Blue's Best Life Blue's Best Life
Upside Down Nachos
Dinner Club Diaries Dinner Club Diaries
Simple Chocolate Truffles With Toppings
The Black Cat Kitchen The Black Cat Kitchen
How to Make Scrambled Eggs
Ellen Christian - Confessions of an Overworked Mom Ellen Christian - Confessions of an Overworked Mom
Easy Deviled Eggs Two Different Ways
Jen Svendsen| Midwest Life and Style Jen Svendsen| Midwest Life and Style
New Orleans Biscuit Beignet Recipe: It's Big Easy + Air Fryer Fast
Kate Rodgers - Southern Home and Hospitality Kate Rodgers - Southern Home and Hospitality
About Privacy Terms Guidelines Support Advertise
© 2024  Foodtalkdaily.com By Hometalk Inc.