Lemon risotto recipe

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A simple, creamy risotto recipe using lemon rind and lemon juice as flavoring ingredient.
Preparation time: 5 minutes, Cooking time: 35 minutes, Serves: 4 


For the stock
4 cups chicken stock
1 cup dry white wine
rind from 1 lemon
1 Tbsp lemon juice

For the risotto
80g butter (divided in two 40g parts)
1 medium onion, finely chopped

2 cups Arborio rice
3/4 cup finely grated Parmesan cheese

For garnishing
1 lemon, quartered
2 Tbsp finely chopped flat leaf parsley


Prepare the stock
Pour the chicken stock, white wine, lemon rind and lemn juice in a saucepan and keep warm, over a low heat.

Cook the risotto
Heat half of the butter (40g) in a saucepan over medium heat and cook the onion until soft, for 5-6 minutes, stirring often. Lower the heat and add the rice. Toast the rice for 3-4 minutes, turning often. Raise the heat to medium, add a cup of the stock and cook, turning constantly until the liquid is absorbed frm the rice. Repeat with the remaining stock, adding 1 cup at a time. This process should take 30 to 35 minutes.

Remove from heat and stir in the reminaing 40g of butter. Stir until the butter melts. Add the grated Parmesan cheese and stir more. Garnish with the chopped parsley and lemon quarters and serve while hot.

Notes and tips

You can use 2 Tbsp of olive oil to fry the onions and rice at the beginning instead of the 40g of butter. This will make the risotto a bit lighter (less fat).

Important tips for making risotto
1. Use a good stock (if possible, make your own)
2. Use the proper rice (Arborio or other rice suitable for risotto)
3. Use a good wine; if you do not like to drink a particular wine, do not use it to cook
4. Toast the rice well
5. Keep stirring the rice while cooking it
6. Add the butter at the end, before the Parmesan cheese, and stir well
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