Lemon Risotto

Lemon Risotto
30 min.


for 4 servings
1 Onion
4 Garlic cloves
1 large Lemon
3 tablespoons Butter
400 grams Arborio rice
250 milliliters dry White wine
750 milliliters Chicken broth
4 tablespoons finely grated Parmesan
shaved Parmesan (for garnish)
freshly ground Pepper
lemon Zest (for garnish)
print shopping list

Preparation steps

Step 1/4

Peel and finely chop the onion and garlic. Rinse the lemon, remove the zest and squeeze the juice into a small bowl. 

Step 2/4

Melt half of the butter in a large pan. Sauté the onion, garlic and a few pieces of the lemon zest until softened. Add the rice and sauté briefly. Stir in the white wine and 3 tablespoons of lemon juice and cook until the liquid has been absorbed. Lower the heat to medium and stir in a bit of the chicken broth. 

Step 3/4

Continue stirring in chicken broth, a little at a time, for about 20 minutes, until the rice is al dente and almost all of the liquid has been absorbed. 

Step 4/4

Stir the remaining butter and grated Parmesan into the rice and season with salt and pepper. Transfer to serving bowls, garnish with shaved Parmesan and lemon zest and serve with a glass of white wine, if desired.