Lemon Risotto
Fresh and vibrant lemon risotto that's simple and full of incredible flavour. This recipe is perfect when you're craving something fresh and light yet satisfying enough to fill you up. It's really easy to make and has the most delicious creamy texture (without the cream).
Servings: 4 servings
Ingredients
- 1 cup (200g) risotto rice (arborio or carnaroli) 200g
- 4 cups (1 litre) chicken or veg stock 4 cups
- 1 onion finely chopped
- 1 lemon
- 3 tablespoons (45g) unsalted butter
- 2 tablespoons Parmigiano Reggiano
- Olive oil
- Salt and pepper
Instructions
- Add 1-2 tablespoons of olive oil to a large pan on a medium heat. Add the finely chopped onion and saute until soft but not browned (about 5-10 minutes).
- Next, add the risotto rice and stir for 1 minute to coat in the oils. Next add 1-2 ladlefuls of stock to the rice and stir it until it’s mostly absorbed. Add a good pinch of salt at this point if you are using low-sodium stock.
- Continue the process, adding 1-2 ladlefuls of stock at a time and letting it absorb before adding more. By the end of the process, the rice should be cooked through (about 20 minutes).
- When you’ve used up all the stock and the risotto is ready, turn off the heat and add the butter, stir in until melted.
- Next, stir in the zest of 1 lemon and the juice of half the lemon. Finally, stir in 1-2 tablespoons of Parmigiano Reggiano or to taste.
- Check for seasoning and add more salt as needed.
- Tip: Depending on the size and tartness of the lemon you’re using you can add more to taste.
- Serve in bowl and garnish with either more lemon zest or Parmigiano.
Notes
- Low sodium stock - I recommend using low sodium stock (or homemade) if possible. This helps you stay in control of how much salt is added and I find that regular stock can make risotto overly salty. Add salt at the beginning at cooking then adjust it at the end.
- Lemon juice - I always add the juice of just half a lemon to begin with and that’s usually enough. However, if you’re using an Amalfi lemon which is much sweeter you may need to add all of the juice. Start with half, taste it and add it as needed.
- Always use risotto rice - don’t be tempted to use another type of rice that’s not meant for risotto as it won’t be starchy enough to get that delicious creamy texture.
- Adding wine - you can add white wine after the rice (about 1/4 cup - 1/3 cup/ 60-80ml) but we chose not to because of the acidity in the lemon.
- Storage and leftovers - the risotto is best served immediately. If you are making it in advance or have leftovers make sure the rice cools down quickly by spreading it in a flat, even layer. Store it in the fridge for up to 24 hours and reheat on the stove until piping hot (add more water or stock to loosen it).
Nutrition
Calories: 297kcal | Carbohydrates: 48g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 137mg | Sodium: 1046mg | Potassium: 129mg | Fiber: 3g | Sugar: 4g | Vitamin A: 873IU | Vitamin C: 16mg | Calcium: 31mg | Iron: 3mg
