Lemon Risotto
- Gluten Free
- Vegetarian
- Energy Kcal 420
- Carbohydrates g 70.2
- of which sugars g 5.8
- Protein g 13.1
- Fats g 8.9
- of which saturated fat g 5.07
- Fiber g 3.8
- Cholesterol mg 27
- Sodium mg 915
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 22 min
- Serving: 4
- Cost: Low
- Note + 30 minutes for the broth to cook
PRESENTATION
Lemon risotto is, honestly, such a beloved dish in Northern Italy—and for good reason. It's creamy, bursting with fresh flavors, and works great at family dinners or even more formal gatherings. Really good stuff. One standout feature? The use of robiola cheese instead of butter. This makes it lighter while still super comforting. Seriously good.
The secret to this creamy lemon risotto is in the slow-cooked rice that absorbs a tangy broth. It delivers a smooth texture and a bright lemony kick—which is great, and it really really livens up your taste buds. Italians love how this dish suits both everyday meals and those occasions when you want something a bit more impressive.
In different parts of Northern Italy, you know, you'll find regional twists on the lemon risotto recipe. People add fresh herbs or asparagus in the spring. Some adventurous cooks even mix in strawberries for a wild, slightly sweet variation. This kind of creativity keeps things exciting, but the core remains the same: a light, tender rice dish centered on fresh, zesty notes.
Lemon is, like, a classic ingredient in Italian kitchens, appearing in both sweet and savory dishes. When it comes to this Italian lemon risotto, folks appreciate not just its ease of preparation, but also its elegant presentation and taste. To be honest, to make it look extra fancy, try serving it with a sprinkle of lemon zest or shaved parmesan. Whether you stick to the classic or experiment with new twists, this lemon rice dish is always a hit, offering just the right amount of golden color and a flavor that's both familiar and refreshingly new. Can't go wrong.
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INGREDIENTS
- Carnaroli rice 1 ½ cup (320 g)
- Lemon peel 1
- White wine 3 tbsp (40 g)
- Robiola cheese 3.5 oz (100 g)
- Thyme 1 sprig
- Pecorino Romano PDO cheese 0.7 oz (20 g)
- for the broth
- Water 6 ½ cups (1.5 l)
- Carrots (80 g)
- White onions 2.8 oz (80 g) - (already peeled)
- Celery 3 oz (80 g) - (already peeled)
- Lemons 1 - of medium size
- Coarse salt 1 tsp
- Ground black pepper 1 tsp
How to prepare Lemon Risotto
To make the lemon risotto, first prepare the lemon-flavored vegetable broth: wash and clean the carrot, celery, and onion (the weights of the vegetables reported in the recipe refer to the cleaned vegetables) 1 place them in a saucepan, add the lemon (preferably untreated), washed and cut in half 2, season with peppercorns and salt.
cover with water 4 and cook for 30 minutes from boiling. Once the broth is ready, strain it through a sieve 5 and keep it warm in the pot. Toast the rice in a saucepan for 3-4 minutes, without adding any seasoning 6 and stirring often.
Deglaze with white wine 7, let it evaporate, and then continue cooking for about 16-18 minutes, adding the hot vegetable broth one ladleful at a time 8, making sure to wait for each addition of broth to be well absorbed before pouring more liquid. When the rice is cooked, turn off the heat and stir in the grated cheese 9
and the robiola cheese 10. Scent with thyme leaves 11, grated lemon zest 12
and pour in another ladleful of broth. Stir to combine and finally add freshly ground pepper to taste 14. Serve the lemon risotto immediately, hot 15.