Creamy Lemon Risotto Recipe With Parmesan Is Worth All the Stirring by 30Seconds Food
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Risotto is a dish from northern Italy. Short-grain rice is cooked in liquid – broth and wine – until it reaches a creamy consistency. There's a lot of stirring in the risotto-making process, so prepare yourself. But the end result is so worth it.
This easy lemon risotto recipe with Parmesan cheese is full of flavor! You can serve the risotto as a main dish for lunch or dinner or a side dish with seafood, chicken, lamb, pork or beef.
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Cuisine: Italian / American
Prep Time: 10 minutes
Cook Time: 20 minutes (approximately)
Total Time: 30 minutes
Servings: 2 to 4
Ingredients
- 1 1/2 cups Arborio rice
- 1 box (32 ounces) chicken broth
- 2 tablespoons butter (divided)
- 2 tablespoons olive oil
- 6 ounces dry white wine
- 1/4 cup lemon juice
- 1 lemon, zested
- 1/2 teaspoon minced basil, oregano or thyme (optional)
- 1/2 cup freshly grated Parmesan, plus more for serving
Here's how to make it:
- Put the broth into a saucepot. Bring it to a boil, then reduce the heat to low to keep it warm.
- Add 1 tablespoon of the butter and the olive oil to a pan over medium heat. When melted together, add the rice. Stir about 2 minutes.
- Add the wine and continue to stir until wine evaporates.
- Add a ladle full of the warm broth and continue to cook and stir until most of the liquid has evaporated. Repeat with the remaining broth until all the broth is used and/or rice is tender.
- Add the lemon juice, lemon zest and remaining 1 tablespoon of butter. Stir in the herbs, if using. Season with salt and pepper. Stir in the Parmesan cheese. Serve immediately.
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