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Lemon Risotto

broth, rice, onion, cheese, butter, juice, parsley

Lemon Risotto -


1 medium onion, diced
4 tablespoons butter
1 lemon, zest and juice of
1 cup arborio rice
2 cups chicken broth
2 cups water
3/4 cup grated parmesan cheese
2 tablespoons freshly chopped parsley
additional parmesan cheese (to garnish)


Sautee onion in butter until soft.
Stir in lemon zest.
Add rice to onion mixture.
Stir well to coat all grains of rice.
Adjust heat to low-medium.
Add 1/2 cup of broth plus 2 Tbsp lemon juice.
Broth should simmer, reduce and thicken.
Add another 1/2 cup of broth.
Stir until absorbed.
Add another 1/2 cup of broth and repeat process with remainder of broth and then water- 1/2 cup at a time.
If necessary, add more water.
When rice is done (tender but not mushy), remove from heat and stir in parmesan cheese and parsley.
Season with salt, pepper and the remainder of lemon juice.
Serve with grated parmesan on top.

Read the full directions on


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