This Risotto al Limone is bright, creamy, and packed with flavor. Made with arborio rice, dry white wine, and parmesan cheese, it delivers a perfect al dente bite in every spoonful. The combination of lemon juice and lemon zest brings a fresh, citrusy balance to the rich, creamy texture. Comforting, satisfying, and perfect for any occasion.
Risotto al Limone is a classic dish from northern Italy, known for its creamy texture and vibrant lemon flavors. Made with arborio rice or carnaroli rice, it follows the traditional cooking process of slowly adding hot broth—often vegetable stock or chicken stock—to the rice while stirring with a wooden spoon to release the starches, creating a luscious consistency.
What sets this lemon risotto recipe apart is the generous use of lemon juice and lemon zest, which brighten the dish and balance its richness. A splash of dry white wine enhances the depth of flavor, while parmesan cheese and a knob of butter bring it all together. The result is a simple dish with a luxurious, creamy risotto texture, perfect as a main course or an elegant side. Whether you're making it for the first time or a seasoned pro, risotto al limone is an irresistible taste of the Amalfi Coast.
Looking for more risotto recipes? Try my Butternut Squash Risotto, Tomato Risotto, Seafood Risotto, and Spring Risotto.
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🌟 Why You'll Love this Recipe
- Bright and Refreshing – Lemon juice and lemon zest add a fresh, citrusy balance to the creamy texture.
- Rich and Comforting – Arborio rice, parmesan cheese, and a knob of butter create a smooth, velvety risotto.
- Easy Yet Elegant – A simple dish with a classic cooking process, perfect for any occasion.
🥘 Ingredients
- Lemon Juice – Freshly squeezed lemon juice brightens the risotto with a vibrant citrusy tang, balancing its rich, creamy texture.
- Lemon Zest – Adds a fragrant, concentrated lemon flavor that enhances every bite, creating a refreshing contrast to the risotto’s richness.
- Arborio Rice – This short-grain risotto rice has a high starch content, giving the dish its signature creamy texture while maintaining a perfect al dente bite.
- Dry White Wine – A splash of dry white wine adds subtle acidity and depth, complementing the richness of the parmesan cheese and butter.
- Broth or Stock – Slowly absorbed by the rice, hot broth infuses the risotto with deep, savory flavor, ensuring a smooth and creamy consistency.
- Parmesan Cheese – A generous amount of finely grated parmesan adds a salty, nutty depth, enhancing the overall flavor and creaminess of the risotto.
- Extra Virgin Olive Oil – Used to sauté the onions and toast the rice, it adds a mild fruitiness and richness to the cooking process.
See recipe card for quantities.
🔪 Step by Step Instructions
Warm the Broth – In a medium pot, bring the vegetable stock to a gentle simmer over low heat. Keep it warm throughout the cooking process to ensure proper absorption.
Sauté the Onion – Heat olive oil in a heavy saucepan over medium heat. Add the finely diced onion and cook for 2–3 minutes, stirring occasionally, until softened and translucent.
Toast the Rice – Stir in the arborio rice and cook for another 2–3 minutes, allowing the grains of rice to toast slightly and absorb the oil, enhancing the risotto’s depth of flavor.
Deglaze with Wine – Pour in the dry white wine and stir continuously until it is mostly absorbed, infusing the risotto with a subtle acidity that balances the creamy texture.
Add the Broth Gradually – Using a ladle, add a cup of hot broth to the rice, stirring frequently with a wooden spoon. Let each addition of water absorb before adding more, repeating this process until the rice is al dente, about 20–25 minutes.
Incorporate the Lemon – Stir in the lemon juice and lemon zest, infusing the risotto with bright citrusy notes that enhance its fresh and creamy texture.
Finish with Butter and Parmesan – Add the knob of butter and grated parmesan cheese, stirring until fully melted and incorporated, creating a silky, luxurious finish.
Season and Serve – Taste and season with black pepper and kosher salt as needed. Serve immediately, garnished with extra lemon zest or basil leaves for a fresh touch.
👩🏼🍳 Chef's Tips
- Stir the risotto gently and consistently with a wooden spoon to help release the starch from the arborio rice, creating a perfectly creamy texture without overworking the grains. For the best flavor, use fresh lemon juice and zest added at the end to preserve their bright, citrusy freshness.
💭 Recipe FAQs
While risotto is best enjoyed fresh for its creamy texture and al dente bite, you can partially cook it ahead by stopping the cooking process about two-thirds of the way through. Spread it on a baking sheet to cool quickly, then finish with hot broth, lemon juice, lemon zest, and parmesan just before serving.
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Risotto al Limone
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Equipment
- Medium heavy-bottomed pot
- Saucepan (for broth)
- Ladle
- Wooden spoon or silicone spatula
- Microplane or fine grater
Ingredients
- 3 tablespoons olive oil
- ⅓ cup white onion finely diced
- 3 cups Arborio rice
- ½ cup dry white wine or dry vermouth
- 8 cups vegetable broth kept warm
- 2 lemons Zest
- 2 tablespoons lemon juice fresh
- 1 cup Parmesan cheese finely grated
- ¼ cup unsalted butter
- Salt and freshly ground black pepper to taste
Instructions
- Warm the broth: In a saucepan, bring the vegetable broth to a simmer. Reduce heat to low and keep it warm throughout the cooking process.
- Sauté the onion: In a medium heavy-bottomed pot, heat the olive oil over medium heat. Add the onion and sauté for 2–3 minutes, until softened and translucent.
- Toast the rice: Add the Arborio rice to the pot and stir to coat with the oil. Cook for another 2–3 minutes until the rice is lightly toasted.
- Deglaze: Pour in the vermouth or white wine. Stir continuously until most of the liquid has evaporated.
- Add broth gradually: Begin adding the hot broth one ladleful at a time. Stir frequently, allowing each addition to be mostly absorbed before adding the next. Continue until the rice is al dente, about 20–25 minutes.
- Finish the risotto: Once the rice is tender and creamy, stir in the lemon zest, lemon juice, Parmesan cheese, and butter. Mix until everything is fully incorporated and smooth.
- Season and serve: Taste and season with salt and black pepper as needed. Serve immediately, optionally garnished with more lemon zest or Parmesan.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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