Fresh, vibrant lemon risotto that’s simple to make and bursting with flavour. This dish is perfect when you want something light and bright yet filling. It achieves a creamy texture without adding cream, relying on the starch released from the rice and a final stir of cold butter to create a silky finish.
Risotto al Limone (lemon risotto) is comforting yet bright — similar in spirit to pasta al limone. It’s a favourite for spring and summer when you crave fresher flavours. The traditional Italian technique of mantecatura — stirring cold butter into warm, starchy rice — gives the risotto its glossy, velvety texture without cream.
The balance of rich, buttery rice with zingy lemon is delightful. Below you’ll find the full recipe, step-by-step photos, tips, and suggested variations.
Table of Contents
- Ingredients
- Step by step photos and instructions
- Variations to try
- More delicious risotto recipes
- Full Recipe
Ingredients
Ingredient notes and substitutions
- Risotto rice: Use Arborio, Carnaroli or Vialone Nano. Do not substitute with long-grain rice — risotto rice releases the starch needed for a creamy texture.
- Onion: White, brown or shallots all work fine — finely chopped.
- Lemon: Use an unwaxed lemon (preferably organic) for zest and juice. If you can find Amalfi lemons they lend a sweeter, fragrant flavour.
- Stock: Vegetable or chicken stock both work. Use low-sodium stock so you can control seasoning.
- Cheese: Parmigiano Reggiano is classic; Pecorino Romano is a good alternative, or omit if you prefer.
Step by step photos and instructions
Step-by-step photos are provided above for visual guidance. The full written method is in the recipe card below.
Sauté the onion — warm 1–2 tablespoons of olive oil in a large pan over medium heat. Add the finely chopped onion and cook gently until soft but not browned, about 5–10 minutes.
Add the rice — add the risotto rice and stir for 1 minute to coat the grains in the oil and onion flavour.
Add the stock — add warm stock 1–2 ladlefuls at a time, stirring frequently and waiting for the liquid to be mostly absorbed before adding more. Continue until the rice is tender but still has a slight bite, about 20 minutes total.
Finish with butter and lemon — when the rice is cooked, remove the pan from the heat and stir in the butter until melted (mantecatura). Add the lemon zest and the juice of half a lemon, then fold in 1–2 tablespoons of Parmigiano Reggiano to taste.
Taste and serve — adjust salt, pepper, lemon juice or cheese to taste, then serve immediately in bowls and enjoy.
Variations to try
- Add vegetables — fold in seasonal greens like asparagus, peas or leeks for extra colour and freshness. If you use leeks, you can omit the onion.
- Add herbs — fresh thyme complements lemon beautifully; basil or parsley also work well added at the end.
- With salmon — flaked cooked salmon folded through at the end makes a hearty, delicious meal.
More delicious risotto recipes
Mains
Simple Saffron Risotto
Risotto
Pea and Pesto Risotto
Risotto
Taleggio Pumpkin Risotto with Crispy Sage
Risotto
Cacio e Pepe Risotto
If you try this lemon risotto, please rate the recipe and share how it turned out in the comments — feedback is always welcome!
Step By Step Photos Above
Most of our recipes include step-by-step photos, tips and tricks to help you get great results.
Lemon Risotto
By Emily
Ingredients
- 1 cup (200g) risotto rice (Arborio or Carnaroli)
- 4 cups (1 litre) chicken or vegetable stock
- 1 onion, finely chopped
- 1 lemon (zest and juice)
- 3 tablespoons (45g) unsalted butter
- 2 tablespoons Parmigiano Reggiano, to taste
- Olive oil
- Salt and pepper
Instructions
- Heat 1–2 tablespoons olive oil in a large pan over medium heat. Add the finely chopped onion and sauté until soft but not browned (5–10 minutes).
- Add the risotto rice and stir for 1 minute to coat the grains. Add 1–2 ladlefuls of warm stock and stir until mostly absorbed. Season with a pinch of salt if using low-sodium stock.
- Continue adding stock 1–2 ladlefuls at a time, stirring frequently and allowing it to be absorbed before adding more. Cook until the rice is tender but still has a slight bite, about 20 minutes.
- When the rice is cooked and most of the stock is absorbed, remove from heat and stir in the butter until melted.
- Stir in the lemon zest and the juice of half a lemon. Add Parmigiano Reggiano (1–2 tablespoons) and adjust to taste.
- Check seasoning and add more salt, pepper or lemon juice as needed. Serve immediately, garnished with extra lemon zest or cheese if desired.
Notes
- Low sodium stock: Use low-sodium or homemade stock so you control the salt. Add a little salt at the start if needed and adjust at the end.
- Lemon juice: Begin with the juice of half a lemon and add more to taste — some lemons are sweeter or more tart than others.
- Use risotto rice: Do not substitute with long-grain rice; risotto rice releases starch and creates the classic creamy texture.
- Wine: You can add 1/4–1/3 cup (60–80ml) white wine after toasting the rice if you like, but it’s optional since lemon adds acidity.
- Storage: Risotto is best served immediately. Cool leftovers quickly, store in the fridge up to 24 hours, and reheat on the stove with a splash of stock or water to loosen.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- All vegetables are medium unless noted.
- Recipes are developed using a fan (convection) oven unless specified.
- Nutrition is automatically calculated and should be used as an approximation.
Nutrition
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Carbohydrates: 48 g
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Protein: 6 g
Nutrition information is an approximation.