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    Home » Recipes » Italian Meals

    Risotto al Limone Recipe (Lemon Risotto)

    Published: Sep 1, 2023 by Emily · This post may contain affiliate links.

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    This Risotto al Limone aka lemon risotto is so creamy, perfectly tangy, and just delicious! Made with simple ingredients in the authentic Italian method, this is the perfect meal!

    risotto in a bowl with a spoon.

    I love lemons and all things tart or sour, so this lemony risotto al limone was the perfect flavor combination with a creamy texture. It tastes very similar to spaghetti al limone, but its risotto instead of al dente spaghetti!

    This recipe comes out a bit looser than most risottos, intentionally. It is so creamy, silky, and luxurious. If you're a risotto lover, be sure to try my Risotto al Tartufo and my Goat Cheese Risotto!

    Table of Contents:
    • 📖 Recipe Origins
    • 🎥 Watch the video of this recipe
    • 🍚 Why you'll love this Risotto al Limone
    • 🥘 What you need for this recipe
    • 📋 How to make Risotto al Limone
    • 💭 Expert Tips & Tricks
    • Storage & Reheating Tips:
    • Recipe FAQs
    • Related Recipes
    • 📖 Recipe
    • ⭐ Reviews

    📖 Recipe Origins

    There are, apparently, many conflicting takes on the origins of risotto, but it naturally starts with the introduction of rice to Italy. Rice was brought to places like Italy and Spain by the Arabs in the Middle Ages.

    In Milan, which was originally part of Spain, rice was very popular as was "slow-cooking." Combining slow-cooked rice with spices like saffron eventually resulted in a dish similar to modern-day risotto.

    Risotto is known as an Italian dish and is popular all over Italy and at Italian restaurants in other countries, but it is more popular in northern Italy.

    🎥 Watch the video of this recipe

    🍚 Why you'll love this Risotto al Limone

    • Bright & Citrus-y! The zest and fresh juice pairs so well with the typically heavy risotto, making it much lighter and more fresh!
    • Simple Ingredients. Nothing tricky here, these are all easy-to-find ingredients.
    • Creamy and Full of Flavor! I couldn't believe how FLAVORFUL this risotto was!

    🥘 What you need for this recipe

    Ingredients and Substitutions:

    ingredients with labels.
    • Arborio Rice - The type of rice is extremely important for risotto, do not substitute. ONLY arborio or carnaroli rice will work.
    • Olive Oil
    • Broth or Water - I used salted water for this recipe to keep the color light, but a pale chicken broth would be good too!
    • Shallot - I highly recommend using a shallot, but ½ of a small white or yellow onion can work too.
    • Sherry Wine - Sherry cooking wine worked best in this recipe, because it added a bit of sweetness. If you can't get sherry, just use any dry white wine.
    • Butter - Stick butter if preferred, salted or unsalted, based on your preference.
    • Parmesan - Freshly grated parmesan, please do not use the "cheese" from the green tube!
    • Lemon Juice and Zest - Buy lemons and zest and juice them yourself for best results!

    Tools and Equipment:

    • Small Pot for Broth
    • Large Pan or Pot for Risotto
    • Sharp Knife
    • Cutting Board
    • Wooden Spoon

    📋 How to make Risotto al Limone

    Step 1: Prepare Ingredients

    Finely mince a shallot, zest and juice the lemons, and grate the parmesan. Cube the butter into small chunks and place back in the fridge until later.

    In a small pot, heat broth or water over medium heat, with a lid on, until steamy.

    Step 2: Make the Risotto

    In a large pot or heavy saucepan, heat olive oil over medium heat. Then, add the shallot and sweat until translucent and soft. Add 1 tablespoon of lemon zest and stir to combine until fragrant.

    Next, add the arborio rice to the pan and stir until rice is lightly toasted, being sure not to burn the shallots. Add the sherry wine and use a wooden spoon to deglaze the pan and scrape the "fond" (brown bits) off the bottom.

    rice in a dry pan.
    rice with liquid.

    Once the wine has cooked and absorbed and the rice is almost dry, add a ladle-full of the hot broth or hot water. Stir continuously until the liquid is absorbed. Then, add another ladle.

    Repeat this cooking process until the rice is cooked through.

    Step 3: Finishing Touches

    risotto cooking with spoon.
    butter and cheese in rice.
    finished risotto rice.

    Once rice is cooked, add the lemon juice, the other tablespoon of lemon zest, parmesan cheese, and the cold cubed butter.

    Stir vigorously until the butter and cheese are fully emulsified into the risotto. Add kosher salt and black pepper and adjust to your liking.

    Serve hot and garnish with fresh chives, flaky salt, and any remaining lemon zest.

    lemon risotto in a bowl.

    💭 Expert Tips & Tricks

    • The type of rice is extremely important for risotto, do not substitute. ONLY arborio or carnaroli rice will work.
    • I used salted water for this recipe to keep the color light, but a pale chicken broth would be good too!
    • For risotto to work, constant stirring is necessary. It may seem like a pain, but just keep stirring! It is also important that the broth is hot, so keep it in a small pot on the back burner over low heat.

    Storage & Reheating Tips:

    • Store in the Fridge: Wait until the risotto comes to room temperature and store in the refrigerator in an airtight container for 4-5 days.
    • Store in the Freezer: Store in a freezer-safe airtight container for up to about 3 months.
    • How to Reheat: Always inspect leftovers for impurities or mold by using your eyes and nose. Reheat by adding to a nonstick pan with a dash of olive oil over medium heat until heated through. Garnish with fresh parmesan.

    Recipe FAQs

    What is the secret to a good risotto?

    The secret to good risotto is constant agitation of the rice, aka constant stirring. The agitation releases the starches from the rice, making it thicker and creamier without using any heavy cream.

    How do you make risotto more flavorful?

    In the beginning, be sure to toast the rice for more flavor. For even more flavor add extra salt, pepper, parmesan cheese, butter, and lemon!

    Can you overcook risotto rice?

    While it seems like risotto takes forever to cook through, you want to be careful not to overcook it either. Overcooking risotto rice will cause it to be too sticky and not luxe and creamy.

    Related Recipes

    • truffle risotto in a black bowl.
      Risotto al Tartufo (Black Truffle Risotto)
    • risotto in a bowl.
      Simple Goat Cheese Risotto
    • Instant Pot Vegan Corn Risotto
    • Final photo of risotto
      Vegan Spinach Risotto In The Instant Pot

    Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!

    📖 Recipe

    risotto in a bowl with a spoon.

    Risotto al Limone (Lemony Risotto)

    This Risotto al Limone is so creamy, perfectly tangy, and just delicious! Made with simple ingredients in the authentic Italian method, this is the perfect meal!
    5 from 4 votes
    Print Pin Rate
    Course: Main Course, Rice, Side Dish
    Cuisine: Italian
    Diet: Gluten Free, Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 2 people
    Calories: 541kcal
    Author: Emily

    Equipment

    • Small Pot for Broth
    • Large Pan or Pot for Risotto
    • Sharp Knife
    • Cutting Board
    • Wooden Spoon

    Ingredients

    • ½ cup Arborio rice
    • 1 ½ cups Broth or water heated
    • 1 tablespoon Olive oil
    • 1 Shallot or ½ white onion. Finely diced
    • ⅓ cup Sherry wine
    • 3 tablespoon Butter cut into cubes
    • ½ cup Parmesan fresh grated
    • ¼ cup Lemon juice fresh squeezed
    • 2 tbsp Lemon zest

    Instructions

    • Finely mince a shallot, zest and juice the lemons, and grate the parmesan. Cube the butter into small chunks and place back in the fridge until later.
    • In a small pot, heat broth or water over medium heat, with a lid on, until steamy.
    • In a large pot or pan, heat olive oil over medium heat. Then, add the shallot and sweat until translucent and soft. Add 1 tablespoon of lemon zest and stir to combine until fragrant.
    • Next, add the arborio rice to the pan and stir until rice is lightly toasted, being sure not to burn onions. Add the sherry wine and use a wooden spoon to deglaze the pan and scrape the "fond" (brown bits) off the bottom.
    • Once the wine has cooked and absorbed and the rice is almost dry, add a ladle-full of the hot water or broth. Stir continuously until the liquid is absorbed. Then, add another ladle.
    • Repeat this process until the rice is cooked through.
    • Once rice is cooked, add the lemon juice, the other tablespoon of lemon zest, parmesan cheese, and the cold cubed butter.
    • Stir vigorously until the butter and cheese are fully emulsified into the risotto. Add salt and pepper and adjust to your liking.
    • Serve hot and garnish with fresh chives, flaky salt, and any remaining lemon zest.

    Video

    Notes

    • The type of rice is extremely important for risotto, do not substitute. ONLY arborio or carnaroli rice will work.
    • I used salted water for this recipe to keep the color light, but a pale chicken broth would be good too!
    • For risotto to work, constant stirring is necessary. It may seem like a pain, but just keep stirring!

    Nutrition

    Calories: 541kcal | Carbohydrates: 47g | Protein: 13g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 540mg | Potassium: 177mg | Fiber: 3g | Sugar: 3g | Vitamin A: 725IU | Vitamin C: 21mg | Calcium: 321mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!

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    • Linguine with Clams in a Saffron Sauce (Vongole Recipe)
    • spaghetti with zucchini in a bowl.
      Stanley Tucci's Spaghetti Alla Nerano (Pasta with Zucchini)
    • Lemon Caper Pasta (Vegan Option!)

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      Recipe Rating




    1. Lauren Lucado

      August 07, 2023 at 10:24 pm

      5 stars
      Hi! Omg this is my first time making any risotto from scratch (I’m a big consumer of pre-mades) and these instructions were SO easy to follow. I specifically enjoyed the prep recommendations for before turning on any of the heating elements because it really helped reduce my stress of typical ‘at the stove top the entire time’ recipes. I did use a slightly higher volume of lemon juice in the recipe, because I was cooking with my heart, but I would not recommend doing that! The 1/4 cup is plenty! I will definitely adjust that next time, thankfully I did balance it out in the end with salt, pepper, and more cheese! (Fats cut the lemon really well)

      Anyways, all this to say yes, I loved it, and I can’t wait to make this for friends to flex my cooking skills! Thank you!

      Reply

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    Hi, I'm Emily! I am the classically trained chef-recipe creator behind Legally Healthy Blonde. I love fancy pasta, a good martini, and cooking impressive meals for myself and friends! I created LHB to share my passion of cooking and entertaining with everyone! If you love feel-good food that looks & tastes impressive, you're in the right spot!

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