Lemon Risotto Recipe

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This creamy risotto, with a hint of lemon, is especially good with seafood dishes.
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Servings:
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Ingredients
  • 3 cups chicken stock or broth
  • 5 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 1 shallot - minced
  • 2 1/4 cups arborio rice
  • 1/2 cup lemon juice - fresh
  • 1/4 cup lemon zest - grated
  • 3/4 cup parmesan cheese - fresh, grated. Plus more for garnish
  • 2 tablespoons thyme - fresh (optional)
  • salt to taste
Container: 2 large saucepans
Directions
PREP
20 mins
COOK
25 mins
READY IN
45 mins
  • In large saucepan over high heat, combine stock and 3 1/2 cups water, bring to boil, then reduce heat to low, simmer.
  • In another large saucepan, over medium heat, melt 2 tablespoons butter with olive oil.
  • Add shallot and sauté until translucent; 2-3 minutes.
  • Add the rice and stir until opaque; approximately 3 minutes.
  • Add 3/4 cup of the simmering stock, cook and stir into rice until most of the stock is absorbed. Keep doiong this until all but about a 1/2 cup of stock is left.
  • continually simmering rice until nearly tender and slightly firm in center and mixture is creamy; approximately 20-25 minutes.
  • Add lemon juice to the remaining 1/2 cup stock and add the mixture, little by little, to the rice along with 3 tablespoons butter, lemon zest and grated cheese; stirring constantly.
  • Taste for salt and add as needed.
  • If desired, stir in thyme.
  • Transfer to serving bowl. Garnish with more parmesan cheese, serve immediately.
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