Lemon Risotto

Okay, this might not look like much because it’s a terrible photo, but this is probably one of the most delicious things I’ve ever eaten. It was what I made for my girlfriend the first time I made her dinner and it’s what I made last night for a welcome back dinner for a friend (Hi Cecily!) I would recommend serving this with a salad or something else fresh and green.

Lemon Risotto

Source: Smitten Kitchen


  • 6 cups soup stock (I use a vegan veggie one)
  • 3 1/2 tbsp butter
  • 1 1/2 tbsp olive oil
  • 2 large shallots, chopped
  • 2 cups arborio rice
  • 1/4 dry white wine
  • 1 cup (3 ounces) grated Parmesan
  • 2 tbsp parsley, chopped (I’m often lazy and omit this)
  • 2 tbsp fresh lemon juice
  • 4 tsp grated lemon peel (2 large lemons will give you both the juice and the peel)
  • several leaves of basil to garnish


  1. Bring the soup stock to simmer over medium heat. Reduce heat to low and cover to keep warm.
  2. In a large saucepan, melt 1 1/2 tbsp butter and the olive oil. Add shallots and saute until tender, about 5 minutes. Add rice and stir for one minute. Add wine and stir for 30 seconds or until it is absorbed. Add 1 1/2 cups broth and simmer until absorbed, stirring frequently. Repeat 1/2 cup of broth at a time until it is all absorbed (about 30 minutes total).
  3. Stir in cheese, remaining butter, lemon juice and peel and parsley if using it. Season with salt and pepper.
  4. Garnish with basil, serve and enjoy!

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