Creamy Lemon Herb Risotto Recipe With Parmesan

Creamy lemon herb risotto and a spoon in a white large saucepan, a lemon, parmesan at the back.

Creamy Lemon Herb Risotto Recipe With Parmesan

This creamy lemon risotto with herbs is light, fragrant, and comforting. A perfect side for chicken or fish—or a delicious vegetarian main. Simple ingredients, big flavor.

Course Main Course, Side Dish

Prep Time 5

Cook Time 25

Servings

Calories 653kcal

Author by Jenny Skrapaliori Graves

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

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.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.

Nutrition