Name: Risotto al Limone Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 1 lemon, zested and juiced; 1/4 cup Parmesan cheese, grated; 1 tbsp butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 4 cups vegetable broth; Salt and pepper to taste; Fresh parsley, for garnish

If you’re looking to wow your taste buds and lighten up your dinner table, Risotto al Limone is pure joy in a bowl. This creamy lemon risotto takes everything you love about the classic Italian comfort food and infuses it with a bright, citrusy zing. Each spoonful delivers luxurious creaminess balanced with the tart sparkle of lemon, making this dish an absolutely irresistible choice for spring and summer or whenever you crave something both soothing and lively. Risotto al Limone is perfect for relaxed dinners or impressing dinner guests with vibrant flavor, and it’s easier to make than you might think!

Ingredients You’ll Need

Every ingredient in Risotto al Limone has a role to play, and with just a handful of pantry staples, you’ll transform simple components into a truly elegant meal. Here’s what you’ll need and why each matters:

Arborio rice: The heart of any risotto, Arborio rice releases starch as it cooks, giving you that signature creamy texture.
Lemon (zested and juiced): The star of this dish, the zest brings fragrant oils while the juice adds a lively acidity that wakes up the palate.
Parmesan cheese, grated: Adds a savory nuttiness and helps build a rich, creamy finish.
Butter: Used to sauté the aromatics and adds lovely richness at the start of the cooking process.
Onion, finely chopped: Provides subtle sweetness and forms a flavorful base layer.
Garlic, minced: Gives a gentle punch of flavor, making the risotto unmistakably Italian.
Vegetable broth: Keeps the dish vegetarian and infuses the rice with depth; use a good-quality broth for best results.
Salt and pepper: Essential for perfectly balancing flavors in every bite.
Fresh parsley, for garnish: Adds color and a final touch of freshness right before serving.

How to Make Risotto al Limone

Step 1: Sauté the Aromatics

Melt the butter in a large skillet set over medium heat. Add the finely chopped onion and minced garlic, stirring gently. Cook until the onion becomes soft and translucent, and the garlic releases its aroma. This is the foundation of your Risotto al Limone, so take your time; you want everything softened without any browning, setting the stage for maximum flavor.

Step 2: Toast the Rice

Add the Arborio rice to the pan, stirring it well to coat each grain with the buttery onion mixture. Let it toast for about two minutes, stirring frequently. This quick toasting not only adds a subtle nutty flavor but also helps the rice maintain some bite, which is what you want in a good risotto.

Step 3: Gradually Add the Broth

Begin ladling in the warm vegetable broth one scoop at a time, stirring often and letting each addition absorb before adding the next. This gentle, gradual approach is what makes Risotto al Limone so creamy—it’s all about coaxing out the rice’s natural starches. Continue this slow dance for about 20 minutes until the rice is tender with just a slight bite in the center.

Step 4: Stir in the Lemon Goodness and Cheese

Turn down the heat and stir in the lemon zest, lemon juice, and freshly grated Parmesan cheese. This trio transforms your risotto, with the lemon brightening every bite and the parm creating a decadent, silky texture. Mix well until everything is wonderfully creamy and fragrant.

Step 5: Season and Finish

Taste your risotto and add salt and freshly cracked black pepper as needed. Remember, seasoning at the end lets you fine-tune the flavors so they’re just right—zesty, cheesy, and balanced. Now your Risotto al Limone is ready for its grand entrance!

Step 6: Garnish and Serve

Spoon the risotto into bowls and shower each serving with a sprinkle of fresh parsley. That pop of green against the sunshine-yellow risotto is pure happiness on a plate. Serve hot and enjoy immediately!

How to Serve Risotto al Limone

Garnishes

This dish almost begs for a finishing flourish! Scatter fresh parsley over the top for brightness, or add thin lemon zest curls for extra citrus aroma. A light dusting of extra Parmesan never hurts, either. Each garnish enhances Risotto al Limone’s beauty and flavor, making every bite feel special.

Side Dishes

Risotto al Limone is delicious all on its own, but it pairs beautifully with crisp green salads, roasted asparagus, or grilled shrimp. For a heartier meal, serve alongside simple seared chicken or delicate fish fillets. These sides let the risotto shine while complementing its fresh, bright flavors.

Creative Ways to Present

If you want to impress, spoon the risotto into lemon halves for a whimsical presentation at a dinner party. For a family-style meal, serve from a wide platter and finish with a generous squeeze of fresh lemon juice right at the table. Risotto al Limone also looks stunning topped with microgreens or edible flowers for a restaurant-worthy effect!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Risotto al Limone, store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days, though the texture may turn a bit thicker (which isn’t a bad thing at all!).

Freezing

While you can freeze most risottos, Risotto al Limone is best enjoyed fresh because freezing can change its creamy consistency. If you do freeze, make sure to thaw it gently overnight in the fridge before reheating.

Reheating

For best results, reheat the risotto gently on the stovetop over low heat, stirring often. Add a splash of vegetable broth or water to bring back its creamy texture. The microwave works in a pinch, but stovetop reheating keeps it silkier and closer to its original glory.

FAQs

Can I use a different type of rice?

Stick with Arborio if possible. Its high starch content is what gives Risotto al Limone its signature creaminess. Carnaroli or Vialone Nano are excellent alternatives if you have them, but long-grain rice or standard white rice just won’t deliver the same luscious results.

Is Risotto al Limone gluten-free?

Absolutely! The key ingredients—rice, lemon, Parmesan, butter, onion, garlic, and vegetable broth—are naturally gluten-free. Just double-check that your broth is certified gluten-free if you’re cooking for someone with a sensitivity.

Can I make this vegan?

Yes, you can transform Risotto al Limone into a tasty vegan dish by swapping butter for olive oil and using your favorite vegan Parmesan alternative. Make sure your broth is plant-based, and you’ll have a dish every guest can enjoy.

How can I avoid gummy risotto?

The secret to silky, rather than sticky, risotto is to stir continuously and add your broth gradually. Patience is your friend—don’t rush lucky risotto! Proper technique guarantees that Risotto al Limone stays luxuriously creamy, never gluey.

What wine pairs best with Risotto al Limone?

A crisp, dry white wine is the perfect match for this zesty dish. Sauvignon Blanc, Pinot Grigio, or even an elegant Prosecco all accentuate the bright flavors of Risotto al Limone beautifully.

Final Thoughts

Risotto al Limone brings a burst of sunshine to your kitchen and your plate, and I can’t wait for you to savor its creamy, citrus-kissed magic. It’s a dish that turns any weeknight or gathering into something memorable—so gather those ingredients, embrace the stirring, and let your next meal showcase the uplifting power of lemon in every bite!

Risotto al Limone Recipe

Print Recipe

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4.8 from 27 reviews

This creamy lemon risotto is a zesty and refreshing twist on traditional risotto, perfect for spring and summer dinners when you want something light yet indulgent.

Author: Paula
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Dish
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Risotto al Limone:

1 cup Arborio rice
1 lemon, zested and juiced
1/4 cup Parmesan cheese, grated
1 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
4 cups vegetable broth
Salt and pepper to taste
Fresh parsley, for garnish

Instructions

In a large skillet, heat butter over medium heat. Add the onion and garlic, cooking until soft. Stir in the Arborio rice and cook for 2 minutes to toast the grains.
Gradually add the vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue for about 20 minutes until the rice is tender.
Stir in the lemon zest, juice, and Parmesan cheese. Mix well until creamy.
Season with salt and pepper to taste.
Garnish with fresh parsley and serve hot.