Risotto al Limone

Name: Risotto al Limone
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 cups Arborio rice; 5 cups vegetable broth; 1/2 cup dry white wine; 2 lemon, zest and juice; 1 shallot, finely minced; 3 tbsp unsalted butter; 2/3 cup grated Parmesan cheese; 1/2 tsp fresh thyme leaves; 1 tsp salt; 1/4 tsp black pepper; 2 tbsp olive oil

Bright, creamy lemon risotto with a fresh citrus tang, finished with Parmesan and herbs for a sophisticated, light main course.

35 minMediumServes 4390 cal/serving

ItalianDinnerStovetopVegetarian

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Ingredients

1.5 cups Arborio rice
5 cups vegetable broth
1/2 cup dry white wine
2 lemon, zest and juice
1 shallot, finely minced
3 tbsp unsalted butter
2/3 cup grated Parmesan cheese
1/2 tsp fresh thyme leaves
1 tsp salt
1/4 tsp black pepper
2 tbsp olive oil

Instructions

1

Heat 5 cups vegetable broth in a separate pot and keep at a gentle simmer.
2

Heat 2 tbsp olive oil in a large, heavy-bottomed pan over medium heat. Add 1 finely minced shallot and cook until soft and translucent, about 2 minutes.
3

Add 1.5 cups Arborio rice to the pan and stir constantly for 1-2 minutes until slightly toasted.
4

Pour in 1/2 cup dry white wine and stir until mostly absorbed.
5

Add vegetable broth one ladle at a time, stirring frequently and waiting for each addition to be mostly absorbed before adding the next, about 18-20 minutes total.
6

When Arborio rice is creamy and al dente, remove from heat. Stir in 3 tbsp unsalted butter and 2/3 cup grated Parmesan cheese.
7

Add lemon juice and lemon zest. Stir in 1/2 tsp fresh thyme leaves.
8

Season with 1 tsp salt and 1/4 tsp black pepper. Serve immediately in warm bowls.

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Questions

What is Risotto al Limone?

Bright, creamy lemon risotto with a fresh citrus tang, finished with Parmesan and herbs for a sophisticated, light main course. This reference files it under Italian dinner: made on the stovetop, rated medium and about 35 minutes start to finish.

How much time should I plan for Risotto al Limone?

As written, 35 minutes: 10 of prep and 25 of cooking. The longest single stretch is step 5 (20 minutes): "Add vegetable broth one ladle at a time, stirring frequently and waiting for each addition to be mostly absorbed before adding the next, about 18-20 minutes total."

What can I use instead of arborio rice in Risotto al Limone?

The entry for Risotto al Limone calls for 1.5 cups Arborio rice. In its place: Any short-grain rice, such as sushi rice, still releases enough starch. Long-grain rice will not give a creamy result.

Can I make Risotto al Limone dairy-free?

Yes. The dairy in Risotto al Limone is 3 tbsp unsalted butter, 2/3 cup grated Parmesan cheese. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Is Risotto al Limone vegan?

No, though it is vegetarian. What keeps it from vegan is 3 tbsp unsalted butter and 2/3 cup grated Parmesan cheese. For fully plant-based entries, see the vegan dinner collection.

How long does Risotto al Limone keep?

Refrigerate what is left of Risotto al Limone within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

Italian Roasted Broccoli with Parmesan side
Tomato Peach Burrata Salad salad
Classic Pesto sauce
Drinkable Tiramisu drink

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