Lemon Risotto

"A wonderful accompaniment to any seafood or chicken dish."
photo by Paula photo by Paula
photo by Paula
photo by Bonnie G #2 photo by Bonnie G #2
photo by Paula photo by Paula
photo by Paula photo by Paula
Ready In:




  • Sautee onion in butter until soft.
  • Stir in lemon zest.
  • Add rice to onion mixture.
  • Stir well to coat all grains of rice.
  • Adjust heat to low-medium.
  • Add 1/2 cup of broth plus 2 Tbsp lemon juice.
  • Broth should simmer, reduce and thicken.
  • Add another 1/2 cup of broth.
  • Stir until absorbed.
  • Add another 1/2 cup of broth and repeat process with remainder of broth and then water- 1/2 cup at a time.
  • If necessary, add more water.
  • When rice is done (tender but not mushy), remove from heat and stir in parmesan cheese and parsley.
  • Season with salt, pepper and the remainder of lemon juice.
  • Serve with grated parmesan on top.

Questions & Replies

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  1. sjkotylak
    This was really good! Like some other reviewers, next time I wouldn't use so much parmesan - it overpowered the lemon. I used all chicken broth with no water and it did take me about 45 minutes over the stove to finish, but totally worth it! Served it with roast chicken and a salad...
  2. Jennifer Bowman
    This was my first attempt at risotto and it turned out delicious. Everyone at the table of 8 enjoyed it. It takes a lot of attention, so I would not recommend trying to make this while you are making anything else that requires your attention or make sure you have a good helper.
  3. dale7793
    Sooooo good! I love risotto and this was great! I didn't put in the lemon zest because my lemons skin didn't look good, but it was lemony enough without it. I also couldn't help myself and put some garlic in ! I'd make this again. I served with fish but it would be good with chicken too. Thanks!
  4. juniperwoman
    This was outstanding. I have no idea how much water I used, or how long the risotto cooked--I just kept stirring it and adding water until it was done. Also, I only used the parmesan as a garnish--this risotto doesn't need much cheese at all!
  5. Jennifer Lester Mul
    This risotto has two benefits over other recipes I've tried: it doesn't call for wine and water is added as a last resort. The chicken stock is fully absorbed before you add any water, if it's needed at all. Very flavourful and a big hit at my table!


  1. Maito
    I have made a lot of risottos, and was surprised at how yummy this was given the simplicity of the ingredients. I used 1/2 tablespoon of olive oil instead of the butter, and added 2 cloves of garlic and a 1/4 cup of white wine. I stirred in at least a 1/2 cup Italian parsley for our tastes. I just realized I totally forgot the cheese - I guess it didn't really need it! Feeds 2-3, if serving as an entree.



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