Lemon Risotto

Contributed by : Jill Kanwischer
jill-kanwischer-20220608231807
Italian Recipes : Side Dishes

Once a month my ladies group meets for dinner. One month one of the ladies (Debbie) hosted a lemon party and we all brought lemon dishes to the pot luck. This recipe (by Lucia) was the star of the show.

Total Time

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Prepare Time

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Cook Time

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Recipe Servings

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Ingredients of
Lemon Risotto

  • 6 cups chicken broth
  • 3 1/2 tbsp butter (separated in 11⁄2 tbsp & 2 tbsp)
  • 1 1/2 tbsp olive oil
  • 2 large shallots, chopped (or onions)
  • 2 cups arborio ride (or medium/large grain white rice)
  • 1/4 cup dry white wine
  • 1 cup grated parmesan cheese
  • 2 tbsp fresh parsley
  • 2 tbsp fresh lemon juice
  • 4 tsp grated lemon peel

How to Make
Lemon Risotto

  1. Bring broth to simmer in a large saucepan over medium heat. Reduce heat to low, cover to keep warm. Melt 1 1⁄2 tbsp butter and oil in a heavy large saucepan over medium heat. Add shallots and saute until tender, about 6 minutes. Add rice and stir for 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1⁄2 cups hot broth, simmer until absolved, stirring frequently. Add remaining broth 1⁄2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes.
  2. Stir in cheese and the remaining 2 tbsp of butter. Stir in parsley, lemon juice and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.