Bring a taste of Italy to your table with this lemon risotto (risotto al limone). Bright, creamy, and full of flavor, it's the perfect dish for spring dinners, date nights, or when you want something comforting yet fresh.
If you like this easy lemon risotto recipe you might like my Risotto with Porcini Mushrooms or my Risotto with Figs and Prosecco.
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Jump To
- 💖Why we love this recipe
- 🍚 Italian Nonna Wisdom:
- 🛒 Ingredients for the best lemon risotto recipe
- Substitutions & Variations
- Equipment you need to make this recipe
- 🍽️ How to make lemon risotto
- Important risotto-making tips
- Make Ahead and Storage
- Our Expert Tips
- How often Italians stir a risotto:
- FAQ's
- What to serve with lemon risotto
- Some other recipes you'll love:
- 📖 Recipe
- Lemon Risotto (Risotto al Limone)
Few dishes feel as comforting and elegant as risotto. It's rich, creamy, and always satisfying, but when you add lemon, it takes on a whole new life. This lemon risotto (risotto al limone) is one of my favorite Italian recipes to make when I want something simple yet impressive.
This risotto recipe is one of my absolute favorite Italian recipes. I've enjoyed this dish many times in Italy, especially in the south where lemon trees line the coast.
The zest perfumes the rice, the juice brightens the creaminess, and the Parmiggiano Reggiano ties everything together. It's a recipe that feels luxurious but is made with just a handful of pantry staples.
Whether I'm making it for a quiet weeknight or for friends gathered around my table, risotto al limone always feels special.
I make a very good risotto, as my husband (the chef!) taught me how to make it. So I'm VERY picky about a risotto. If you have any questions about the process, do not hesitate to ask in the comments or email me, I'll be happy to help you out!
💖Why we love this recipe
There's something special about the way a good risotto wraps you in comfort. And when you add lemon? It's pure sunshine in a bowl.
- Bright and flavorful - the lemon gives classic risotto a refreshing twist.
- Comforting and creamy - the perfect balance of rich and light.
- Simple yet elegant - just a few ingredients transform into a restaurant-quality dish.
- Versatile - serve it as a main, a side, or as part of a multi-course Italian meal.
🍚 Italian Nonna Wisdom:
"Il riso non ama chi ha fretta."
("Rice doesn't like those in a hurry.")
In other words: take your time, stir mindfully, and let it become creamy naturally.
🛒 Ingredients for the best lemon risotto recipe
- 1 cup Arborio rice
- 1 onion
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- ½ cup dry white wine- make sure it's not cooking wine, but a wine you would actually drink
- 4 cups low-sodium vegetable or chicken broth
- 1 teaspoon lemon zest (from 1 organic lemon)
- 2 tablespoons fresh lemon juice
- ½ cup grated Parmigiano Reggiano
- Sea salt
Substitutions & Variations
- Rice: Arborio is traditional, but you can also use Carnaroli or Vialone Nano.
- Wine: If you don't use alcohol, swap wine with extra broth + a splash of white wine vinegar or lemon juice.
- Cheese: Swap Parmesan for Grana Padano or a vegetarian hard cheese.
- Creamier version: Stir in a splash of heavy cream at the end.
- Herby twist: Add chopped fresh thyme or basil just before serving.
Equipment you need to make this recipe
- Sauce pan: You could either use a medium sized sauce pan.
- Deep skillet: Or you could use a deep skillet. The rice expands as it cooks, so you want to have enough room so it doesn't overflow as you stir and add the broth.
🍽️ How to make lemon risotto
Here is how to make this authentic Italian risotto recipe (the full recipe is below!):
- Step 1: Chop the onion: Chop it in even pieces so it will cook up evenly.
- Step 2: Sauté aromatics: In a wide skillet or saucepan, heat olive oil and add onion. Cook until translucent. May take 10 minutes. You do not want the onion to brown.
- Step 3: Toast the rice: Stir in the Arborio rice and cook 1-2 minutes until lightly translucent on the edges.
- Step 4: Deglaze: Pour in the white wine and stir until mostly absorbed.
- Step 5: Start adding broth: Add warmed broth ½ cup at a time, stirring gently. Wait until each addition is mostly absorbed before adding more. This part of recipe will take about a full 20 minutes until the rice is al dente. Check toward the last minutes how the salt is (depends on what type of broth you add). You will need to season with salt.
- Step 6: Add butter + cheese: Once the risotto is tender but al dente (about 18-20 minutes), remove pan from the heat and add in the butter and the Parmigiano cheese. Add a tablespoon or two of some more broth to loosen it up, as the cheese and butter do thicken up the risotto.
- Step 7: Finish with lemon: Stir in lemon juice and zest.
- Step 8: Season and serve: Taste and season with salt. Serve immediately with extra Parmiggiano (if you like). When you plate up the risotto, it should be flat on the plate.
Important risotto-making tips
- White wine: I do NOT suggest to use cooking wine. Use a white wine that you actually would drink. You do not need a lot. If you do not have any wine, you could just start ladling in the broth.
- How to add the Parmigiano + Butter: To explain a little further about Step 6 in the photo collage. It's very important to remove the pan from the heat at this step. You have to stir the Parmigiano, and the butter OFF the heat.
- Parmesan cheese: DO NOT USE Parmesan cheese. It is not the same taste or texture. To make an authentic Italian risotto, you have to use Parmigiano Reggiano. It does cost more than Parmesan, but there is no comparison.
- Loosen if too thick: At the point when you add the cheese + butter, it will become thick and creamy and you may need to add a little bit of broth to loosen it up. It should be creamy, but not too thick. It should NOT be sticky like a porridge, but also not watery like a rice soup.
- Spoon out onto plate: When you put a portion on a plate, tap the bottom of the plate to help it spread out around the plate. You are not eating it like it's a bowl of mush. There are MANY risotto recipes out there, but they do not show you how it is truly to be eaten. Don't be deceived by photos that show it piled high in a bowl. FLAT is the way it's supposed to be served, and eaten.
Read my tips above regarding this photo and part of the recipe.
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
Make Ahead and Storage
- Make Ahead: I do not recommend making risotto ahead of time. It is best eaten as soon as it's made and also it's best when it's al dente.
- To Reheat: Warm over low heat with a splash of broth or water to loosen it up. My chef husband likes to heat them into small risotto cakes. He adds butter to the skillet and melts it. And he cooks the risotto in small patty portions and turns it over when it gets a nice light brown color and crispy edges. Do the same thing on the other side. Delicious!
- Storage: Store leftovers in an airtight container for up to 3 days.
Our Expert Tips
- Warm your broth: Keep your broth simmering on the stove-it helps the rice cook evenly.
- Stir often, but not constantly: Stirring helps develop the creaminess, but give it small breaks.
- Make sure doesn't stick: You will get the rythym the more you make risotto, but the point is to not have the rice stick to the bottom of pan. Add broth before it gets to the point that's sticking.
- Add broth gradually: ½ cup at a time is perfect-let the rice absorb before the next addition. Again, absorb, but also not stick to bottom.
- Finish off the heat: Stir in the butter and Parmigiano, lemon juice (and zest), after removing from the stove for maximum silkiness.
- Use fresh lemon zest and juice: It makes all the difference!
How often Italians stir a risotto:
- At the beginning: Stir often to coat the rice in fat (olive oil or butter) and toast it properly.
- While adding broth: Stir every 1-2 minutes, especially after each ladle of broth is added. The motion helps release the rice's starch, which creates that signature creaminess.
- In between additions: You don't need to stir nonstop-just give it a gentle stir every minute or so to keep it from sticking and to help it cook evenly.
FAQ's
Arborio is the most common, but Carnaroli and Vialone Nano are often preferred by chefs for their ability to stay creamy yet firm.
Yes, you could skip the addition of the wine, and go straight to beginning with ladling in the broth.
Not at all-it just takes a little patience and attention. Once you get the rhythm, it's actually relaxing!
The Italian word mantecare doesn't have a direct English translation. The mantecatura stage begins once the rice is al dente and the pot is removed from the heat. At this point, you add butter and Parmigiano-Reggiano, stirring everything together. This final step is what gives the risotto its signature creamy texture!
I like to cook the rice in extra-virgin olive oil for no longer than a minute.
Risotto doesn't freeze well because the rice texture changes. Instead, store leftovers in the fridge and enjoy within 2-3 days.
In Italy, risotto is usually served as a primo piatto (first course) before the main dish. For lighter meals, it can be enjoyed as the main course with a simple salad.
Yes! Use dairy-free butter sticks instead of butter and swap Parmigiano Reggiano for a dairy-free cheese alternative or nutritional yeast.
You will need to have 2 ½ cups of broth (or stock) for every cup of rice.
Yes! When cooking the rice over a medium simmer, give it a stir every 30 seconds or so. The gentle simmer keeps the rice moving and cooking evenly. Just be sure to stir often enough so it doesn't stick to the bottom of the pan.
What to serve with lemon risotto
Risotto is total comfort food and it goes really nicely with any roasted vegetable, side dish, or bread.
- Burrata Caprese >>> One of my favorite fresh salads! Very easy to make and perfect addition to this meal.
- Insalata mista >>> If you need a quick and simple Italian salad, this is the one to make!
- Broccoli Rabe >>> Very easy to make and just delicious. You will want to make extra for leftovers!
- Lemon Garlic Butter Shrimp >>> Super simple to put together and fantastic flavors! Make extra!
- White wine >>> A glass of crisp Pinot Grigio or sparkling water with lemon slices.
Some other recipes you'll love:
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📖 Recipe
Lemon Risotto (Risotto al Limone)
Equipment
- 1 deep skillet
Ingredients
- ¼ cup extra-virgin olive oil
- 1 small onion finely chopped (I used sweet onion)
- 1½ cups risotto rice Arborio or Carnaroli
- ¼ cup dry white wine make sure it's a wine you would actually drink (not cooking wine_
- 4 cups chicken or vegetable broth or stock hot
- ¼ teaspoon fine sea salt or to taste
- ½ cup freshly grated Parmigiano-Reggiano more to taste (omit if you're vegan/dairy-free)
- 4 Tablespoons unsalted butter
- 1 lemon juice and zest (I use organic)
Instructions
Sauté aromatics:
- In a wide skillet or saucepan, heat olive oil and add onion. Cook until translucent. It may take 10 minutes. You do not want the onion to brown.
Toast the rice:
- Stir in the Arborio rice and cook 1-2 minutes until lightly translucent on the edges.
Deglaze:
- Pour in the white wine and stir until mostly absorbed.
Start adding broth:
- Ladle in the heated broth ½ cup at a time, stirring gently. Wait until each addition is mostly absorbed before adding more. This part of recipe will take about a full 20 minutes until the rice is al dente. Check toward the last minutes how the salt is (depends on what type of broth you add). You will need to season with salt.
Add butter + cheese:
- Once the risotto is tender but al dente (about 18-20 minutes), remove pan from the heat and add in the butter and the Parmigiano cheese. Add a tablespoon or two of some more broth to loosen it up, as the cheese and butter do thicken up the risotto.
Check seasoning:
- Taste and check the salt. If it needs a bit more, add some in and stir to combine.
Finish with lemon:
- Stir in lemon juice and zest. You could start with half of lemon, and taste. If you like more lemon flavor, add in the other half. Depends on how large and juicy your lemon is
Plate up + Serve:
- Serve hot. Ladle out onto plates and grate on some more Parmigiano-Reggiano (if you like). When you plate up the risotto, it should be flat on the plate. Serve immediately with extra Parmiggiano (if you like). ENJOY!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Be sure to use risotto rice - you can't replace the risotto rice with a regular rice. No other rice will cook up like a risotto rice does with a creamy and al dente texture.
- White wine - Don't even bother buying or using cooking wine. Be sure to use a wine you would actually drink. ¼ cup is all you need.
- Low sodium broth - I always like to use my own homemade broth, but if I don't have it on hand, I recommend using low sodium broth (chicken or vegetable). Add salt at the beginning at cooking then adjust it at the end.
- Lemon juice - Depending on how large your lemon is, you could start with the juice of ½ of a lemon, and add more, if it needs a bit more lemon flavor.
- Parmesan - Please do not use Parmesan cheese. Use Parmigiano Reggiano, or Grana Padano.
- Storage and leftovers - Risotto is always best served HOT, fresh and creamy-but if you have leftovers, they'll keep well in the fridge for up to 3 days. Just store it in an airtight container once it has cooled completely.
amazing recipe!! my husband loved it! so fresh with the lemons.
I tried making this lemon risotto, and it turned out so fresh, creamy, and full of brightness!
Love this risotto! It's the perfect pairing for seafood!
I love how the bright lemon zest mixes with the creamy Arborio rice, it feels light and fresh but still super cozy. Such a lovely balance of flavors!