Risotto al Limone

This Risotto al Limone is a creamy, comforting Italian classic brightened with the fresh, zesty flavor of lemon. Arborio rice is slowly cooked with white wine and hot broth, then finished with lemon zest, juice, Parmesan, and butter for a dish that's both rich and refreshing. It makes a perfect main or elegant side.

Course Main Course, Side Dish

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Calories 590kcal

Author Meghan Birnbaum

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

Get Recipe Ingredients

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.

Nutrition