Creamy Lemon Risotto
Creamy, comforting risotto with a bright pop of lemon—this dish is everything you want in a hearty side dish or for a dinner with friends that feels a little extra special.
Rich and Zesty Risotto
Hey friends! Welcome to Maplevine Kitchen, where we sprinkle a little bit of fancy into every dish!
Today, I’m excited to share one of my favorites—Creamy Lemon Risotto. It’s creamy, dreamy, and packed with fresh lemony goodness.
I love serving this as a vibrant side dish, especially with something grilled, like fish or chicken. But honestly? It’s so good, you might just find yourself eating it straight from the pan.
Whether you’re cozying up at home or looking to impress at your next dinner, this risotto delivers big on flavor without a lot of fuss. Simple to make, yet sophisticated enough to impress—this one’s a keeper for sure!
Why This Recipe is a Keeper
Complete the menu: Serve our creamy lemon risotto alongside blueberry BBQ chicken and grilled squash and zucchini with a lemon basil drizzle. Fresh, tangy, and seriously delicious—this trio is the perfect addition to your dinner table!
Looking for more simple yet elegant side dishes? Be sure to try our charred broccolini, hot honey glazed carrots, Italian roasted vegetables, spring vegetable au gratin, and our roasted carrots and asparagus.
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Key Ingredients
Arborio Rice: Essential for risotto, Arborio’s high starch content creates the signature creamy texture. Frequent stirring releases the starch, achieving perfect creaminess.
Shallot: A milder alternative to onions, shallots add a subtle sweetness and depth without overpowering the dish. Finely chop for even blending into the risotto.
Garlic: Minced garlic provides a savory backbone, releasing natural oils that infuse the risotto with rich, aromatic flavor.
Dry White Wine: Used to deglaze the pan, wine also adds a touch of acidity to balance the risotto’s richness. Use a wine you enjoy, like Sauvignon Blanc or Pinot Grigio, as its flavor shines through.
Vegetable or Chicken Broth: The broth is absorbed gradually, allowing the rice to release its starch and create that signature creamy texture. Choose high-quality broth; chicken adds richness, while vegetable keeps it lighter.
Lemon Zest and Juice: Lemon zest adds bright, citrusy aroma, while the juice provides a fresh, tangy lift. Save a little zest to use as garnish at the end for a more vibrant lemon flavor.
Heavy Cream: Adds richness and a velvety texture. Stir in towards the end for enhanced creaminess without overshadowing the lemon.
Parmesan Cheese: Freshly grated Parmesan contributes savory, nutty flavor and thickens the risotto. Stir in just before serving for a smooth, luxurious finish.
*Find the full printable recipe with specific measurements below.
Recipe Roadmap with Images
1
Sauté Aromatics
Heat butter and olive oil in a pan. Sauté shallot until soft, about 3-4 minutes. Add garlic and cook for another minute.
2
ToAST RICE
Add Arborio rice and stir until slightly translucent, about 2-3 minutes.
3
Deglaze
Pour in white wine, stirring until evaporated.
4
Cook Risotto
Add broth gradually, stirring often for 18-20 minutes until creamy with a slight bite.
5
Finish
Stir in lemon zest, cream, and Parmesan until creamy.
6
Season
Add lemon juice, salt, and pepper to taste.
7
Serve
Garnish with extra lemon zest if desired and serve with extra cheese on the side.
And there you have it…this Creamy Lemon Risotto is the perfect blend of comfort and elegance, making it a go-to dish for any occasion.
Whether as a side or a main, it’s sure to leave everyone at the table asking for seconds. Enjoy!
Recipe Tips
- Stir Often, But Not Constantly: While it’s important to stir the risotto frequently to release the starches and get that creamy texture, over-stirring can make the rice mushy. Aim for a good balance—stir enough to keep it from sticking, but let the rice cook on its own too.
- Wine First, Broth Second: After toasting the rice, add the white wine first and let it absorb completely before you start adding the broth. This ensures the wine’s acidity and flavor are fully incorporated into the dish.
- Taste as You Go: Risotto is all about the texture. Start tasting it a few minutes before the end of the cooking time. The grains should be tender with a slight bite in the center (al dente).
- Finish with Freshness: Adding the lemon juice and zest at the end of cooking keeps the flavor bright and fresh. Don’t skip this step—it’s what makes the risotto pop.
- Cheese Last: Stir in the Parmesan right before serving. This gives the risotto a silky finish and enhances the creaminess.
- Serve Immediately: Risotto is best served right away when it’s at its creamiest. If it sits too long, it can become sticky or too thick. If you need to hold it for a few minutes, add a splash of warm broth and give it a quick stir before serving.
Perfect Pairings
This Creamy Lemon Risotto is versatile and pairs beautifully with a variety of dishes:
Seafood: The bright lemony flavor of the risotto is a perfect match for seafood. Serve it alongside grilled or baked fish, shrimp, or scallops. Try pairing it with our easy baked Herb-Crusted Cod with Lemon and Panko, our Pesto Butter Salmon, or our Basil Pesto Crusted Salmon recipes.
Grilled or Roasted Meats: Complement the creamy risotto with grilled chicken, pork tenderloin, or even turkey. It pairs wonderfully with our fragrant Lavender Herb Butter Roasted Chicken or our Pork Tenderloin with Balsamic Strawberry Sauce.
Barbecue: Add this risotto to your barbecue spread for a refreshing contrast to smoky flavors. It’s a delightful side for smoked brisket, BBQ chicken, ribs, or pulled pork. Try it with our Blueberry BBQ Chicken for a real treat.
Salads: Balance the richness of the risotto with a fresh salad. Serve it alongside salads featuring arugula, asparagus, or other seasonal greens. Consider pairing it with our Spinach and Arugula Salad with Shaved Parmesan. Northwest Summer Berry Salad, or our Lemony Green Bean Salad with Goat Cheese.
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Creamy Lemon Risotto
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 ½ cups Arborio rice
- ¼ cup dry white wine
- 4 cups vegetable or chicken broth
- 2 teaspoons lemon zest, finely grated
- ½ cup heavy cream
- ⅔ cup Parmesan cheese, grated
- 2 tablespoons lemon juice, fresh squeezed
- sea salt and freshly cracked black pepper, for seasoning
Instructions
- Sauté the Aromatics: In a large pan, heat the butter and olive oil over medium heat. Add the chopped shallot and cook until it’s soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Toast the Rice: Add the Arborio rice to the pan, stirring continuously until the grains are well-coated and slightly translucent around the edges, about 2-3 minutes.
- Deglaze with Wine: Pour in the white wine, stirring constantly until the liquid has evaporated. This step adds a depth of flavor to the risotto.
- Cook the Risotto: Begin adding the broth, about a half cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes, and the risotto should be creamy but with a slight bite at the center of each grain.
- Finish with Lemon and Cream: Once the rice is cooked, stir in the lemon zest, heavy cream, and grated Parmesan cheese. Continue stirring until the cheese is melted and the risotto is rich and creamy.
- Season and Serve: Stir in the lemon juice, and season with salt and freshly cracked black pepper to taste. Garnish with extra lemon zest for a touch of freshness.
Recipe Notes
Top Tips
- Stir Just Enough: Stir frequently, but not constantly, to release starches without making the risotto mushy.
- Add Cheese Last: Stir in the Parmesan at the end for the creamiest finish.
- Season at the End: Taste and adjust salt and lemon juice just before serving for the best balance of flavors.
Leftovers and Storage
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Reheat on the stove over medium heat, adding a splash of broth or water to restore the creamy consistency.
- Avoid Freezing: Freezing can alter the texture, so it’s best to enjoy this risotto fresh or within a few days of making it.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
