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Bright, creamy, and full of fresh flavor, this Lemon Risotto is the perfect balance of comforting and refreshing. Using chicken stock for richness and dry white vermouth for a subtle herbal note, this dish feels elegant yet easy enough for any night of the week. It’s a beautiful side dish or a light main course that’s sure to impress.

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Prep Time: 5 mins

Cook Time: 25-30 mins

Serves: 4

🍋 Simple Lemon Risotto

Ingredients

  • 1 cup Arborio rice
  • 1 small onion, finely chopped
  • 2 tbsp olive oil
  • 4-5 cups chicken stock (keep warm)
  • 2 tbsp salted butter
  • 1/2 cup dry white vermouth
  • 1 lemon (zest + juice)
  • 1/3 cup grated Parmesan cheese
  • salt and pepper, to taste
  • Fresh parsley (optional, for garnish)

Directions

  1. Sauté the onion: In a large pan over medium heat, warm the olive oil. Add the onion and cook until soft and translucent (about 3–4 minutes).

  2. Toast the rice: Stir in the Arborio rice and cook for 1–2 minutes until lightly golden and fragrant.

  3. Add vermouth: Pour in the dry white vermouth and stir until it’s almost fully absorbed.

  4. Add broth gradually: Add a ladleful of warm chicken stock to the rice and stir gently. When the liquid is mostly absorbed, add another ladle. Repeat this process, stirring often, until the rice is creamy and al dente (about 18–20 minutes). Season with salt and pepper to taste as it’s cooking.

  5. Finish with lemon and cheese: Turn off the heat and stir in the lemon zest, lemon juice, butter and Parmesan cheese.

  6. Serve: Plate the risotto immediately and garnish with extra Parmesan and a sprinkle of fresh parsley if desired.

Notes

  • Using Arborio rice is a must. This Italian style rice gets creamier as it slowly cooks.
  • This dish is naturally gluten free.
  • Make this vegetarian by using vegetable stock and omit the butter. You can drizzle with more olive oil at the end.
  • Spice it up and serve it with a drizzle of pepper oil.

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