🍋 Lemon Risotto
Risotto al limone is a bright, creamy risotto of arborio rice cooked in stock and finished with lemon zest and juice, butter, parmesan and a little cream. The citrus cuts through the richness, giving a fresh yet comforting flavour. It is served as a light first course or alongside grilled vegetables.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g arborio rice
- 1 unwaxed lemon, zest and juice
- 1 onion, finely chopped
- 1.2 l hot vegetable stock
- 25 g butter
- 40 g parmesan, grated
- 50 ml cream
- 1 tbsp olive oil, salt, pepper
Method
- Soften the onion in the oil, add the rice and toast for 2 minutes.
- Add the stock a ladle at a time, stirring, for about 18 minutes.
- Off the heat, stir in the lemon zest, butter, parmesan and cream.
- Add lemon juice to taste, rest for 1 minute and serve.
How to make it lighter
- Leave out the cream; the lemon and parmesan carry the flavour.
- Halve the butter and add extra zest for brightness.
- Pair a 300 g portion with steamed or grilled vegetables.
History
Lemon risotto is associated with southern Italy's lemon-growing coasts, especially the Amalfi Coast and Sorrento, though it is now cooked throughout Italy.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Lemon Risotto and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →