I love making this creamy risotto al limone (lemon risotto) when I need a side dish that feels a little special yet takes little effort. Arborio rice is gently toasted in olive oil, simmered low and slow in chicken broth until perfectly creamy, and is finished with a bright hint of lemon zest and juice that ties the whole dish together.
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Everything You Need To Make Lemon Risotto At Home
- Rice - I always use Arborio rice. It has a high starch content that helps bind the individual grains together, creating a creamy texture. If I can't find Arborio, Carnaroli rice makes an equally good alternative.
- Shallot - honestly, you can use regular onions. However, shallots have a more delicate flavor and soften faster.
- Chicken broth - adds richness and depth as the rice absorbs it. Vegetable broth is fine too.
- Marjoram—adds a warm and slightly sweet undertone that balances the lemon's brightness without overpowering it.
- Butter - adds a final creamy touch to the risotto.
- Parmigiano-Reggiano - a must in risotto for its salty and nutty depth. Freshly grated is preferred.
How To Make Creamy Lemon Risotto
- Add chicken broth to a medium pot and put on a stovetop to simmer. Heat olive oil in a large pan over medium heat. Add shallot and cook for 4-5 minutes until it softens.
- Add Arborio rice and stir for 2-3 minutes until the rice grains start becoming transparent.
- Add 1-1 ½ cups of warm broth to the rice, add marjoram, season with salt and pepper, and gently stir. When the rice has absorbed all the liquid, continue adding broth 1 cup at a time and cook, minimizing stirring, until the rice is al dente or to your taste.
- Stir in lemon zest and juice and cook for another minute or two.
- Turn off the heat and stir in butter and cheese. Adjust the seasoning and serve immediately.
Serving Suggestions
I love making this risotto as a rich and flavorful side dish that you can enjoy with a variety of mains.
If you want a quick chicken recipe to serve alongside the risotto, try my Baked Chicken Thighs. With just 5 minutes of prep time, you can bake the chicken while risotto is bubbling on the stove.
Another easy chicken option would be my Lemon Pepper Chicken Thighs.
If you're in the mood for seafood, Fennel Crusted Salmon is one of my favorite choices, which I got inspiration for from a restaurant in Michigan.
Finally, don't forget to pair the risotto with a fresh salad. If you want to serve it as a main dish, enjoy it alongside Arugula and Pear Salad. It's fresh, zesty, and has a ton of flavor.
Some other alternative options are Microgreens Salad or Shepherd's Salad.
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Recipe
Creamy Risotto Al Limone (Lemon Risotto)
Ingredients
- 1 tablespoon olive oil
- 1 medium shallot
- 1 cup Arborio rice
- 5 cup chicken broth or vegetable broth
- ½ teaspoon dried marjoram
- 1 lemon zested and juiced
- 2 tablespoon butter
- ½ cup Parmigiano-Reggiano
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add chicken broth to a medium pot and bring to simmer. Keep it warm on low heat while you cook the risotto.
- Heat olive oil in a large pan over medium heat. Add shallot and cook for 4-5 minutes until it softened.
- Add Arborio rice and stir for 2-3 minutes until the edges of the grains turn translucent while the centers stay opaque.
- Add 1 to 1 ½ cups of warm broth to the rice, add marjoram, season with salt and pepper, and stir gently. Once rice absorbed all liquid, continue adding broth 1 cup at a time and cook, stirring frequently until rice is al dente or to your taste.
- Stir in 1 tablespoon of lemon juice and lemon zest, and cook for another minute or two.
- Turn off the heat and stir in butter and cheese until melted and creamy.
- Adjust the seasoning to taste and serve immediately.
Notes
- Make sure you have plenty of broth on hand when cooking risotto—rice absorbs a lot of liquid, and you may run out before it's fully cooked.
- If that happens, add more broth (any variety will work) or boiling water if you've completely run out. Using boiling water helps maintain the pan's temperature so the rice continues cooking evenly. Just don't add too much at once—stick to one ladleful at a time.
- Once the risotto has cooled completely, transfer it to an airtight container and refrigerate for up to 3–4 days.
- To reheat, place the risotto in a skillet or small saucepan with a splash of broth or water to loosen the texture. Cook over medium-low heat for a few minutes, stirring occasionally, until heated through.
- You can also reheat risotto in the microwave. Add a splash of broth or water, cover, and heat in 30-second intervals, stirring between each, until warmed through.
- I don't recommend freezing risotto, as the rice tends to become mushy after thawing.
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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