Lemon Risotto: Recipe, Cooking Tips, and Serving Ideas
Written by MasterClass
Last updated: May 8, 2022 • 4 min read
Creamy lemon risotto is the perfect comfort food for the nights between winter and spring—rich and hearty enough to beat back a chill but laced with a zingy citrus high note that hints at warmer days.
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What Is Lemon Risotto?
Lemon risotto is a creamy Italian rice dish flavored with lemon juice and zest. Risotto recipes often call for carnaroli or arborio rice—rounded, short-grain rice varieties with high starch contents.
The key to risotto is the cooking method: sautéing the starch and then cooking it on low heat as you ladle in the broth. Simmering the dish over low heat allows the rice to gradually release its starches, yielding al dente rice in a creamy sauce. Adding fresh lemon juice brings bright acidity and balance to the dish.
3 Tips for Cooking Lemon Risotto
Risotto has a reputation for being high-maintenance, but all it takes is a bit of patience. Here’s what to know:
- 1. Use fresh lemon juice. While you can technically use bottled lemon juice, fresh fruit will always result in a brighter, tangier flavor. Plus, you’ll need lemon zest to make the risotto, which you can only get from fresh lemons.
- 2. Vary the alliums. You can make delicious risotto with yellow onion or shallots, but if they’re in season, incorporate spring onions, garlic scapes, ramps, or leeks for a soft and aromatic springtime feel. Save more delicate herbs, like chives and their blossoms, for garnishing.
- 3. Reheat on the stovetop. Risotto will thicken as it sits in the refrigerator. To bring back its creamier consistency, combine leftover risotto with a few tablespoons of liquid and slowly warm it in a medium sauté pan over medium-low heat, stirring occasionally. Adjust the seasoning as desired.
5 Ways to Serve Lemon Risotto
Lemon risotto makes an excellent main course or side dish. Here are some ways to fit it into a larger spread:
- 1. Braised greens: A puddle of flavorful braised greens adds color and depth to lemon risotto. Try garlicky kale, spinach, or dandelion greens.
- 2. Grilled meats: Barbecued chicken, charred skirt steak, or pork tenderloin all pair beautifully with the richness of lemon risotto. Check out pitmaster Aaron Franklin’s tips for grilling a steak.
- 3. Roasted, poached, or sautéed vegetables: Pair lemon risotto with spring vegetables like sautéed morels, fiddlehead ferns, radishes, or baby turnips. Or, keep the stovetop free for the risotto and make roasted asparagus in the oven.
- 4. Seafood: Serve lemon risotto as a creamy base for pan-seared scallops or alongside whole grilled fish. Try Chef Gabriela Cámara’s pescado a la talla recipe, which blends Italian and Mexican influences.
- 5. White wine: To let the citrus notes shine, pair lemon risotto with a clean, crisp white wine. Try albariño, pinot gris, a dry pet-nat, or even an effervescent vinho verde—the bubbles will balance out the heavy creaminess of the dish.
Classic Lemon Risotto Recipe
makes
prep time
10 mintotal time
1 hr 10 mincook time
1 hrIngredients
For the risotto:
For the topping and assembly:
Make the risotto:
- 1
In a medium saucepan over medium heat, bring the broth to a low boil, then reduce the heat to low, keeping the broth just below a simmer. (The broth should be about the same temperature as the rice while it cooks.)
- 2
In a large skillet or Dutch oven over medium-low heat, melt the butter.
- 3
Add the shallots and sliced leeks, and sauté until softened and translucent, about 5 minutes.
- 4
Add the garlic and stir continuously until fragrant, about 30–60 seconds.
- 5
Add the rice, season with salt, and stir until the rice begins to turn translucent, 2–5 minutes.
- 6
Add about a ½ cup of the warm broth and a splash of the wine to the rice mixture. Cook the rice, stirring often, until it fully absorbs the liquid.
- 7
Add the remaining broth a ladleful (about a ½ cup) at a time, following each addition with a splash of wine. Allow the rice to absorb the liquid between additions until it is al dente, about 25–35 minutes. (You may not need all of the liquid.)
- 8
Remove the pan from the heat, and stir in the lemon juice, lemon zest, and cheese.
- 9
Season the risotto with salt and pepper to taste. Cover, and set it aside.
Prepare the topping and assemble:
- 1
In a small sauté pan over medium heat, warm the oil until shimmering.
- 2
Add the sliced leek tops and garlic, and season with salt and pepper.
- 3
Sauté until the leeks are bright green and tender, and the garlic is fragrant.
- 4
Remove the pan from the heat, and let it cool slightly.
- 5
In a separate bowl, combine the chopped lemon and capers.
- 6
Add the leek and garlic mixture to the lemon-caper mixture, and stir to combine.
- 7
Taste the topping, and adjust the seasoning as needed.
- 8
Portion the finished risotto into 4 serving bowls, and garnish with a spoonful of the sautéed leek topping.
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