Our Creamy Lemon Herb Risotto is a fragrant and sophisticated dish that elevates any meal. Enjoy it on its own or pair it with our chicken thigh skewers or roasted branzino fillets; this risotto offers a simple yet elegant dining experience. It requires patience, so take your time to make this fabulous lemon risotto and you won’t regret it!
If you love our Creamy Lemon Herb Risotto Recipe, you will also love our Greek Rice Pilaf-Pilafi, Greek Lemon Rice, and Baked Rice with Okra & Feta!
Why We Love Creamy Lemon Herb Risotto
Here is what you need
- Arborio rice – This short-grain rice is starchy and is the key ingredient to a good risotto.
- Lemons – The juice and zest are used to build a bright, fresh flavor.
- Fresh herbs – Basil, oregano, or rosemary work well.
- Parmesan cheese – Combined with the broth and the starchy rice results in a creamy, savory risotto.
See the recipe card for complete information on ingredients and quantities.
Pro Tip
Prepare everything you need in advance; keep the stock warm, grate the parmesan, and juice and zest the lemons. Gather everything close to the stove. Once you start cooking, don’t take your eyes off the risotto. Stir stir stir. And take your time, you need patience to make it, and you will be rewarded with comfort in a bowl.
Step by step
Step 1: Set the stock on the stove and maintain a gentle simmer.
Melt half of the butter in a large heavy-based saucepan and add the chopped onion and spring onions.
Cook it gently for 3-5 minutes until soft. Pour in the wine, add half of the lemon zest, and bring to a boil to reduce until both have almost disappeared.
Step 2: Add the rice and stir until well coated with butter and onions. Toast stirring for a minute until the rice almost turns translucent.
Step 3: Lower the heat, and begin to add the hot stock a ladleful at a time, stirring until each ladleful is absorbed into the rice. Keep the heat to medium-low; you want the liquid to simmer and gently bubble. Keep stirring with the wooden spoon rhythmically and add a ladle of stock every time the liquid reduces.
Continue this process until the rice is tender but al dente. The process should take about 15-20 minutes, depending on the type of risotto rice used.
Step 4: When the rice is done but still has a bite, remove it from the heat and stir in the remaining butter, lemon zest, and parmesan. Stir in half the lemon juice and all of the herbs. Cover and let it rest for a couple of minutes. Adjust the seasoning to taste and add more lemon juice if desired.
Pro Tip
Don’t skip the mantecare! Once your risotto is perfectly cooked, remove it from the heat and stir in cold butter and freshly grated Parmesan. This traditional Italian technique—called mantecatura—creates a rich, creamy texture without any added cream. It’s the secret to risotto that feels silky and luxurious in every bite.
Serve the lemon risotto with a bowl of freshly grated parmesan, or a chunk of parmesan and a grater for each person to serve themselves.
Dishes to pair with lemon risotto
This lemon risotto can hold its own as a luxurious and creamy main dish, but can also be a terrific side dish to grilled or roasted protein and vegetables.
- Grilled lamb chops with olive oil and lemon.
- Roasted herb chicken is a classic, delicious pairing.
- Green salad with figs and rosemary vinaigrette is elegant and refined.
- Roasted branzino fillets. Add some roasted asparagus, and you are set for success!
Storage and reheating
- Fridge: Transfer the risotto to an airtight container within 1 hour of cooking. Store in the refrigerator for up to 3 days.
- Freezer: Not recommended. Risotto’s creamy texture doesn’t hold up well after freezing—it tends to get grainy and mushy.
- Risotto thickens as it cools, so it needs gentle reheating with added liquid. It’s best to reheat on the stovetop.
- Add a splash of broth, water, or even a little milk to a saucepan. Stir in the risotto and warm over medium-low heat, stirring frequently. Add more liquid as needed to restore creaminess. Finish with a fresh lemon zest or herbs for brightness.
Pasta & rice dishes
Creamy Lemon Herb Risotto Recipe With Parmesan
Ingredients
- 6 cups broth chicken or vegetable
- ½ cup butter 125 grams
- 8 spring onions finely sliced
- ½ cup dry white wine
- 2 lemons zested and juiced
- 2 cups arborio rice
- ¼ cup parmesan cheese grated plus extra for serving
- ¼ cup fresh herbs chopped
- sea salt
- freshly ground pepper
Instructions
- Place a pot with the stock on the stove and maintain a gentle simmer.
- Melt half of the butter in a large heavy-based saucepan and add the chopped onion and spring onions.Cook the onions gently for 3-5 minutes until soft. Pour in the wine, add half of the lemon zest, and bring to a boil to reduce until both have almost disappeared.
- Add the rice and stir until well coated with butter and onions. Toast stirring for a minute until the rice almost turns translucent.
- Lower the heat, and begin to add the hot stock a ladleful at a time, stirring until each ladleful is absorbed into the rice. Keep the heat to medium-low; you want the liquid to simmer and gently bubble. Keep stirring with the wooden spoon rhythmically and add a ladle of stock every time the liquid reduces.Continue this process until the rice is tender but al dente. The process should take about 15-20 minutes, depending on the type of risotto rice used.
- When the rice is done but still has a bite, remove it from the heat and stir in the remaining butter, lemon zest, and parmesan. Stir in half the lemon juice and all of the herbs. Cover and let it rest for a couple of minutes. Adjust the seasoning to taste and add more lemon juice if desired.
- Serve the lemon risotto with a bowl of freshly grated parmesan, or a chunk of parmesan and a grater for each person to serve themselves.
Notes
- Fridge: Transfer the risotto to an airtight container within 1 hour of cooking. Store in the refrigerator for up to 3 days.
- Freezer: Not recommended. Risotto’s creamy texture doesn’t hold up well after freezing—it tends to get grainy and mushy.
- Risotto thickens as it cools, so it needs gentle reheating with added liquid. It’s best to reheat on the stovetop.
- Add a splash of broth, water, or even a little milk to a saucepan. Stir in the risotto and warm over medium-low heat, stirring frequently. Add more liquid as needed to restore creaminess. Finish with a fresh lemon zest or herbs for brightness.
Nutrition
