Lemony Italian Risotto

Lemony Italian Risotto


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This delicious risotto will be the perfect lunch or dinner for those cold wintery days. With the perfect flavors this risotto goes for ordinarily mundane to extraordinarily delicious.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

3-5 servings


  • 5 C. chicken broth
  • 4 Tbs. butter
  • 1 sm. onion, finely chopped
  • 2 C. medium-grain rice
  • salt
  • pepper
  • 1 Tbs. lemon juice
  • 1 tsp. grated lemon zest
  • 1/2 C. grated parmesan cheese
  • 1 tbsp parsley

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Simmer broth so that it stays hot. In a wide, heavy saucepan, melt 2 Tbs. butter over medium heat. Add the parsley and onion and cook, stirring until golden, 10 minutes. Add rice and stir until hot, 2 minutes. Add 1/2 C. hot broth and stir until liquid is absorbed.

Continue adding broth 1/2 C. at a time, stirring after each addition. Adjust heat so the liquid simmers but the rice doesn't stick to the pan. Halfway through the cooking process, add salt and pepper to taste. Use only as much of the broth as needed until rice becomes tender and firm, and the risotto is creamy. When you think it's done, taste a few grains. If it's not ready, try again in a couple minutes. If the broth runs out, use water. Cooking time should be about 18-20 minutes. 

Remove risotto pan from heat. Add the lemon juice and zest, 2 Tbs. butter and cheese. Stir until butter and cheese are melted and creamy. Serve.

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