Lemon Risotto

May 28, 2012 Published by Dina

Still on the risotto adventure, although intermittent postings. Check out basic risotto here. Essentially the same as the basic risotto recipe but with a little more lemon juice and pine nuts added. Simple, nice and refreshing. Use this recipe to build on flavours by adding seasonal vegetables and herbs that you like.


3 tablespoons butter

1/2 small onion, or 1 shallot, minced

1 cup Arborio rice

1/3 cup white wine

4 cups stock (chicken or vegetable)

2 tablespoons freshly squeezed lemon juice
1 tablespoon fresh lemon zest, minced
Salt and pepper

1/3 cup chopped flat leaf parsley
1 tablespoon butter
1/3 cup grated cheese (parmesan, pecorino)

1 tablespoon butter
2 Tablespoons pine nuts



Bring stock to a boil, lower heat to low and keep warm.

Melt butter in a 2-quart pot, add shallots and cook until soft, about 2 minutes. Add rice and stir to coat the rice with the butter.

Add the wine and cook, stirring, until wine almost evaporated.

Lower heat under the risotto to medium and begin adding the stock, a 1/3 cup at a time, stirring, waiting for the liquid to almost evaporate before adding more.

Half way through the cooking add the lemon juice, zest and taste for salt and pepper.

When risotto is done to your liking stir in the butter, cheese and parsley.

Spoon into individual serving bowls, garnish with pine nuts and serve with extra Parmesan for grating.

For pine nuts: melt butter in small skillet. Add pine nuts and cook until golden, watching carefully not to burn them. When done transfer to another dish to cool.


Lemon risotto

Lemon risotto



  • Dori mezzarobba says:

    I loved your lemon risotto when you used the preserved lemons, that was extremely favourful. Love the lacey dishware, feels homey.

    • Dina says:

      Dori, you remember that recipe? That was a good one with crisp lemony flavour. I should post the preserved lemon recipe and the risotto to go with it. Good idea. I am kind of doing a risotto “series” but interspersing it with other recipes and writing so it’s not monotonous. See you tomorrow.