Lemon Risotto

Lemon Risotto – a light lemony touch that complements any dish. The texture of this lemon risotto is super creamy and adding the parmigiana cheese at the end makes it even creamier.  I like serving this rice with a piece of fresh fish.  It is a great meal to enjoy on a lovely Spring day.



  • 1 cup arborio rice
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • zest of 1 lemon
  • 2 teaspoons lemon juice
  • 4 cups vegetable broth
  • 1 cup parmigiana cheese, grated
  • salt and pepper to taste


  • In a large frying pan heat butter and olive oil saute onions for a few minutes, then stir in garlic.
  • Add rice and toast for 2-3 minutes, stirring.
  • With the heat on low, slowly add a little of the broth at a time when liquid is almost gone add a little more. This process should take about 20-25 minutes.
  • Stir in lemon zest and juice, then add cheese, salt and pepper.
  • Serve immediately, serves 4.
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