Risotto with Lemon
Risotto with lemon is creamy rice with a sharp, fresh finish, made in one wide pan in about 40 minutes. Arborio rice is toasted in olive oil, cooked slowly in warm stock, then taken off the heat and beaten with butter, parmesan, lemon zest and juice. Adding the lemon last keeps it bright instead of bitter. It serves four as a light main, or six as a side.
- Total
- 40 min
- Prep
- 10 min
- Cook
- 28 min
- Serves
- 4
- Per serving
- 470kcal
Getting the balance right in risotto with lemon
Lemon is fierce next to butter and cheese, so use the zest for fragrance and the juice for sharpness, and add both at the very end. Taste a spoonful before you serve: if it is too sharp, stir in a little more butter, and if it is flat, add another squeeze of juice.
Always use hot stock, kept at a gentle simmer beside the pan, so the rice never stops cooking. A reduced-salt stock gives you more control, because parmesan adds plenty of salt.
How to make risotto with lemon
Tap a time to start a timer.
- Warm the stock Heat the stock in a small saucepan until it is just simmering, and keep it on the lowest heat. Zest both lemons with a fine grater, then juice 1½ of them.
- Soften the onion Heat the olive oil in the wide pan over a medium heat. Add the onion and cook for , stirring now and then, until soft and translucent. Stir in the garlic and cook for .
- Toast the rice Tip in the rice and stir for until every grain is glossy and the edges look translucent. Keep the heat medium so the garlic does not catch.
- Add the stock Add a ladleful of hot stock and stir until it has almost all been absorbed, then add the next. Carry on for about , stirring often, until the rice is creamy and tender with a slight bite in the centre. You may not need all the stock.
- Finish off the heat Take the pan off the heat. Beat in the butter, parmesan, lemon zest and juice, then stir in most of the parsley and season with black pepper. Taste before adding any salt, as the stock and parmesan are already salty.
- Rest and serve Put the lid on and leave for . Stir once more, loosen with a splash of hot stock if it has tightened up, and serve straight away with extra parmesan and the rest of the parsley.
What to serve with it
This is light enough to eat on its own with a green salad or steamed asparagus. For a more filling meal, try risotto with prawns or serve it with a plate of langoustine with dill and lemon, which share the same citrus note.
Risotto is made for eating straight from the pan, so serve it in warm shallow bowls and spoon it out as soon as it has rested.
Common problems and fixes for risotto with Lemon
- The risotto is gluey and stodgy.
- Use a wide pan so the rice sits in a thin layer, and keep the heat gentle rather than fast. Take it off the heat as soon as the rice has a slight bite, because it keeps softening as it rests.
- The lemon tastes bitter or the sauce looks split.
- Grate only the yellow zest, not the white pith, and add the zest and juice after the pan is off the heat. Boiling lemon juice with butter and cheese can make the rice taste harsh.
- The rice is still hard but the stock has run out.
- Add hot water a small ladleful at a time and carry on stirring. Cold liquid stops the rice cooking, so keep it hot.
Frequently asked questions about risotto with Lemon
Can you use long-grain rice for risotto with lemon?
No, it will not turn creamy. Arborio or Carnaroli rice has the starch that thickens the stock, so stick with one of those.
How long does it keep, and can you reheat it?
Cool it quickly, keep it in the fridge for up to 1 day and reheat it only once, until steaming hot all the way through. Add a splash of stock or water to loosen it. Rice is safest eaten freshly made.
Can I make it without parmesan?
Yes. Use a vegetarian hard cheese in the same amount, or leave the cheese out and add another 15g of butter to keep the finish rich.
Can I add white wine?
Yes. Pour 100ml of dry white wine into the toasted rice and let it bubble away before adding the first ladle of stock. It adds depth, but the dish works well without it.
How did you like the recipe?
4.7 / 5 · 40 ratings
