Lemon Risotto

Everyone knows I’m obsessed with lemon. I put it into almost all of my baking, and now I put it into my cooking as well. This is my favorite recipe of all time, and it’s pretty easy to make. Enjoy! – Allee

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Lemon Risotto

  • Author: Allee
  • Total Time: 45 minutes
  • Yield: 3-4 servings 1x

Description

Everyone knows I’m obsessed with lemon. I put it into almost all of my baking, and now I put it into my cooking as well. This is my favorite recipe of all time, and it’s pretty easy to make. Enjoy!


Scale

Ingredients

  • 2 tbsp butter or oil
  • 1 large shallot, finely diced
  • 2 cups arborio rice
  • 1 cup white wine (any kind)
  • 4 to 5 cups of water
  • 1 ½ tsp salt
  • 3 meyer lemons, juice and zest (if you are not using meyer lemons, use 4 regular lemons for juice and 3 for zest)
  • ¾ cup of shaved parmesan (more, if you like things extra cheesy like I do)

Instructions

  1. In a large saucepan, heat the butter or oil over medium heat.
  2. Add the shallots and saute until tender, about 5 minutes.
  3. Add the rice and saute for about 5 minutes, using a wooden spoon to stir often.
  4. Add wine and reduce heat to medium low. Stir until fully absorbed, about 5 minutes.
  5. Add one cup of water at a time, only adding the next cup once the first has been completely absorbed. Repeat this until you’ve used 4 to 5 cups. This should take about 15 to 20 minutes.
  6. Add the salt, zest, and juice. Stir for one minute and then remove from heat. 
  7. Add the parmesan and mix well.
  8. Serve immediately.