Lemon Herb Risotto

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
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Lemon Herb Risotto is a delightful twist on the classic Italian staple, infused with bright lemon and fresh herbs. Perfect for a cozy evening at home or an impressive dinner party, this dish brings a vibrant, zesty flavor to your table with every creamy bite.

Ingredients for Lemon Herb Risotto

Arborio rice is key for that creamy, luscious texture you love in risotto. Its high starch content makes it perfect for this dish. Vegetable broth infuses the rice with rich flavor, while dry white wine adds a subtle depth and acidity. Onion and garlic form the aromatic base, giving the dish its savory backbone. Olive oil and butter provide richness and a silky finish. Parmesan cheese is the final touch, adding savory umami notes. The lemon zest and juice bring brightness, while fresh basil and thyme offer an herbal freshness that ties everything together. Finish with salt and pepper to enhance all those flavors.

Tips & Tricks

  • Use a good quality dry white wine that you’d enjoy drinking. It makes a difference!
  • Keep stirring the rice to release the starch, which gives risotto its signature creaminess.
  • If you run out of broth before the rice is fully cooked, simply use hot water to finish.
  • Don’t rush the process; patience is key to achieving the perfect risotto.

Serving Suggestions

This lemon herb risotto pairs beautifully with roasted chicken or grilled fish for a complete meal. For a vegetarian option, serve it alongside a fresh arugula salad dressed with a simple lemon vinaigrette. A crisp Sauvignon Blanc or a light Pinot Grigio would complement the dish nicely.

Frequently Asked Questions

Can I use another type of rice?
Arborio rice is best for risotto due to its high starch content, but you can use Carnaroli or Vialone Nano as alternatives.
What if I don’t have fresh herbs?
Dried herbs can be used in a pinch, but use half the amount as they are more concentrated.
Is there a non-alcoholic substitute for wine?
You can use an equal amount of additional broth with a splash of white wine vinegar or lemon juice for acidity.

Lemon Herb Risotto Recipe Walkthrough

Start by heating your vegetable broth in a medium saucepan over low heat. Keep it warm, as adding cold broth would interrupt the cooking process. In a large skillet, heat olive oil over medium heat. Add your finely chopped onion and minced garlic, stirring occasionally until they turn translucent and fragrant, which should take about 3-4 minutes.

Next, stir in the Arborio rice. You want to lightly toast it for around 2 minutes, just until the edges become translucent. This step helps the rice absorb the flavors better. Pour in the dry white wine, stirring frequently until it's completely absorbed by the rice.

Now, begin adding the warm broth one ladle at a time. Stir frequently, allowing the rice to absorb the broth before adding the next ladle. This process takes around 18-20 minutes and is what gives risotto its creamy texture. Once the rice is tender and creamy, remove it from the heat.

Stir in the lemon zest, lemon juice, Parmesan cheese, and butter. Mix until the cheese and butter have melted into the risotto, creating a smooth, velvety finish. Finally, add the chopped basil and thyme, stirring gently to combine. Season with salt and pepper to your liking, and serve immediately for the best taste and texture.

Why You'll Love This Recipe

  • Bright and zesty lemon flavor brings a refreshing twist.
  • Fresh herbs add a fragrant touch that elevates the dish.
  • Creamy and comforting, perfect for any occasion.
  • Simple ingredients, yet delivers a gourmet experience.
  • Customizable to suit different tastes and dietary needs.

Ingredients

1 cup Arborio rice
4 cups vegetable broth
1 cup dry white wine
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese
1 lemon, zested and juiced
2 tablespoons fresh basil, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste

Step-by-step Instructions

1. In a medium saucepan, bring the vegetable broth to a simmer; keep warm.
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until translucent, about 3-4 minutes.
3. Stir in the Arborio rice, toasting lightly for 2 minutes until edges are translucent.
4. Pour in the white wine, stirring frequently until absorbed.
5. Add a ladle of warm broth to the rice, stirring until absorbed. Repeat this process, one ladle at a time, until the rice is creamy and tender, about 18-20 minutes.
6. Stir in the lemon zest, lemon juice, Parmesan cheese, butter, basil, and thyme. Mix well until the cheese and butter have melted.
7. Season with salt and pepper to taste. Serve immediately.

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