This delicious recipe for risotto al limone (lemon risotto) is the perfect balance of simplicity and elegance.
This easy to make dish features the tangy essence of fresh lemon zest and juice combined with the rich creaminess of arborio rice.
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Risotto al limone, also known as lemon risotto, is a dish that is sure to impress.
This citrus-infused risotto recipes will transports you to the shores of the Mediterranean with every creamy spoonful. And it’s not even that hard to make!
The vibrant tanginess of fresh lemon infuses every bite, awakening your taste buds and leaving behind a zesty sensation that is simply irresistible.
If you crave a dish that offers a balance of acidity and creaminess, this lemon-infused risotto will become your new go-to recipe.
Craving a comforting meal that still retains a touch of brightness?
Look no further than risotto al limone. This dish beautifully combines the creamy texture of traditional risotto with the invigorating essence of lemons.
It's the perfect comfort food that provides a satisfying and cozy dining experience while infusing a burst of sunshine into your day.
If you are after other delicious risotto recipes, why not try risotto ai funghi (mushroom risotto) risotto marinara, or risotto zafferano (saffron risotto)?
Or, maybe you're after other delicious lemon dishes? Then you might like to try these Lemony Rice Recipes.
What type of rice do I use?
When it comes to selecting the perfect rice for your risotto al limone, the key lies in choosing a variety that can absorb the flavors while retaining a desirable creamy texture.
Arborio rice works well when making risotto. Its short, plump grains ensure a satisfying bite while providing ample surface area for absorbing the vibrant lemon flavors.
If Arborio rice is not readily available, Carnaroli or Vialone Nano are excellent alternatives that offer similar characteristics.
Tips For Making Creamy Risotto
To make the best tasting risotto that is both rich and creamy, here are some helpful tips:
- Choose rice with a higher starch content, such as arborio or carnaroli, to create a creamy texture.
- Take your time when adding the stock to the rice, stirring gently and constantly to release the starch slowly. Make sure you add stock that is slightly heated.
- Don't rush the process - risotto requires a bit of patience, but the end result is well worth it.
- To ensure that the rice cooks evenly and doesn't stick while making risotto, it is best to use a wider saucepan. Although you don't have to stir the rice all the time, you still need to stir it enough to ensure even cooking and avoid sticking.
- It's important to remember that risotto tastes best when served immediately and that if it's kept for too long, the creaminess may be lost.
- Leftover risotto can be used to make arancini balls.
Why You'll Love This Recipe
- A burst of refreshing flavor.
- This recipe for lemon risotto uses only a handful ingredients to create a dish that is simple yet sophisticated.
- While risotto al limone is a joy to enjoy on its own, it also goes great with other dishes. This recipe can also be customized to suit your preferences. Enhance it with a touch of fresh herbs like thyme or basil, or add a twist with the addition of sautéed shrimp, grilled asparagus, or roasted cherry tomatoes.
- The perfect comfort food.
- Impressive and Effortless Entertaining: Whether you're hosting an intimate dinner party or simply looking to impress your loved ones, risotto al limone is a crowd-pleasing choice.
- This risotto al limone recipe is gluten free, and can be made vegetarian.
Cost To Make
Estimated cost = $3.20 or $0.80 a serve
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Butter
- Brown Onion
- Arborio Rice
- White Wine
- Stock of choice: You could use chicken stock or vegetable broth. Before using, make sure the stock is slightly heated.
- Parmesan Cheese: Grated
- Lemon: You will need lemon juice and lemon zest for this recipe.
- Salt and Pepper
Instructions
This recipe for risotto al limone serves 4. The ingredient quantities can easily be adjusted to suit how many serves you need.
Step One: In a wide medium sized saucepan, saute 2 tablespoons of butter and the chopped onion over medium heat, until the onions are lightly browned and soft.
Step Two: Mix through the arborio rice and saute until lightly golden brown.
Step Three: Add the white wine and cook until almost all the liquid is gone from the saucepan.
Step Four: Over low to medium heat, add about ½ cup (125 ml) of stock to the rice mixture. Gently stir the rice through the mixture constantly until almost all the liquid has absorbed.
Repeat until all the stock has been used up and the rice is soft and tender. The reason you constantly stir the mixture is to help give the dish its distinctive creamy texture.
By gently stiring the rice while cooking it helps to release the starch from the rice.
Step Five: Remove rice from heat, mix through the grated parmesan cheese, lemon juice, lemon zest, remaining butter, and salt and pepper to taste.
Step Six: Allow the rice to sit for 1 to 2 minutes with a lid on, then serve.
Tips for Success
- Use hot broth: When making risotto, it's crucial to use hot broth to keep the rice at the right temperature and ensure that it cooks evenly.
- Add the broth in ladles at a time, waiting for the rice to soak up each batch before adding the next. This makes it easier to control how the rice cooks and keeps the dish from getting too soggy.
- Give the risotto some time to rest: After the risotto is finished cooking, give it some time to rest before serving. As a result, the flavors can strengthen and the risotto gets even creamier.
Substitutions / Variations
Some delicious variations on this risotto al limone include:
- Lemon and Herb Infusion: Add a few fresh herbs to your dish. Stir in a handful of chopped parsley, basil, or thyme during the final stages of cooking to infuse the dish with a delightful herbal aroma and an extra layer of flavor.
- Creamy Shrimp Delight: Sauté the shrimp separately until pink and opaque, then fold them into the finished risotto. The combination of tender shrimp and tangy lemon creates a combination of flavors that will transport you straight to the coast of Italy.
- Asparagus and Lemon Fusion: Embrace the vibrant flavors of spring by adding fresh asparagus. Steam or blanch the asparagus until tender-crisp, then chop it into bite-sized pieces and stir it into the risotto during the last few minutes of cooking. The tender asparagus spears add a lovely crunch and a touch of earthiness to the dish.
- Roasted Tomato Twist: For a burst of sweet and tangy flavors, consider adding roasted cherry tomatoes to your lemon risotto. Toss cherry tomatoes with olive oil, salt, and pepper, then roast them in the oven until they burst with juiciness. Stir the roasted tomatoes into the finished risotto, allowing their natural acidity to complement the bright lemon notes and add a pop of vibrant color to your dish.
Serving Suggestions
Here are some ways we love to enjoy this lemon risotto recipe:
- Sprinkle with freshly grated Parmesan cheese.
- Drizzle with extra virgin olive oil.
- Top with crispy pancetta or bacon.
- Serve with roasted or grilled asparagus spears.
- Garnish with chopped fresh parsley or basil.
- Accompany with a side of crusty bread.
- Pair with a light, crisp salad.
- Serve as a side dish with grilled fish or seafood.
- Add a squeeze of fresh lemon juice before serving.
- Garnish with a sprig of fresh thyme or rosemary.
Storage
If you have leftover risotto al limone, transfer the risotto to an airtight container and store it in the refrigerator for up to 2 to 3 days.
To reheat the risotto, place the desired portion in a saucepan or skillet over low heat. Add a splash of broth or water to prevent it from drying out.
Gently stir and heat until it is warmed through. Avoid overheating to prevent the rice from becoming mushy.
This recipe can also be frozen for up to 2 to 3 months. Allow the risotto to cool completely before transferring it to a freezer-safe container or freezer bag. Seal it tightly, removing as much air as possible to prevent freezer burn.
When you're ready to enjoy the frozen risotto, thaw it overnight in the refrigerator.
To reheat, follow the same process as mentioned above, adding a bit of broth or water and gently heating it over low heat.
FAQ
Lemon risotto, or Risotto al Limone, originates from Italy, particularly the regions of Lombardy and Emilia-Romagna.
Typically, plan for about 60-80 grams (2.12 - 2.82 ounces) of uncooked risotto rice per person for a main course serving.
This will give about 160-200 grams (5.64 – 7.05 ounces) of cooked risotto rice per person.
The secret lies in gradual broth additions, stirring constantly, and achieving the perfect balance of creamy texture without overcooking the rice.
Helpful Rice Cooking Tips
Want to know how to cook rice or just need a little refresher?
Check out how to easily cook basmati rice, sushi rice, and jasmine rice on the stovetop.
Or, why not check out our recipes on how to make basmati rice, jasmine rice, and sushi rice in the Instant Pot.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Risotto Al Limone (Lemon Risotto)
Ingredients
- 3 tablespoons (45 grams, 1.58 ounces) butter
- 1 small (120 grams, 4.23 ounces) brown onion finely chopped
- 1 cup (195 grams, 6.88 ounces) arborio rice
- ½ cup (125 ml/grams, 4.41 ounces) white wine
- 3 cups (750ml/grams, 26.45 ounces) chicken stock (or vegetable broth) slightly heated
- 3 tablespoons (20 grams, 0.71 ounces) parmesan cheese grated
- 2 tablespoons of lemon juice or to taste
- 1 teaspoon of lemon zest
- Salt and pepper to taste
Instructions
- In a wide medium sized saucepan, saute 2 tablespoons of butter and the chopped onion over medium heat, until the onions are lightly browned and soft.
- Mix through the arborio rice and saute until lightly golden brown.
- Add the white wine and cook until almost all the liquid is gone from the saucepan.
- Over low to medium heat, add about ½ cup (125 ml) of stock to the rice mixture. Gently stir the rice through the mixture constantly until almost all the liquid has absorbed. Repeat until all the stock has been used up and the rice is soft and tender.
- Remove rice from heat, mix through the grated parmesan cheese, lemon juice, lemon zest, remaining butter, and salt and pepper to taste.
- Allow the rice to sit for 1 to 2 minutes with a lid on, then serve.
Notes
- Use hot broth: When making risotto, it's crucial to use hot broth to keep the rice at the right temperature and ensure that it cooks evenly.
- Constantly stir the risotto: This gives the dish its distinctive creamy texture by assisting in the release of the starch from the rice.
- Add the broth in ladles at a time, waiting for the rice to soak up each batch before adding the next. This makes it easier to control how the rice cooks and keeps the dish from getting too soggy.
- Give the risotto some time to rest: After the risotto is finished cooking, give it some time to rest before serving. As a result, the flavors can strengthen and the risotto gets even creamier.
Amanda says
This is delicious!