Lemon Risotto

Inspired by Smitten Kitchen

With the lemon juice and peel offering a double punch of zingy flavour, enjoy this delicious dish Italian style as a first course, or American style as a main.

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  • 2 cups/ 500mL Dainty Risotto Rice, cooked
  • 6 cups/ 1.5L Chicken or Vegetable Broth
  • 3 ½ tbsp/ 50mL Butter
  • 1 ½ tbsp/ 20mL Olive Oil
  • 2 large Shallots, chopped
  • ¼ cup/ 60mL Dry White Wine or Extra Broth
  • 1 cup/ 250mL Parmesan Cheese, grated
  • 2 tbsp/ 30mL Fresh Lemon Juice
  • 2 tbsp/ 30mL Lemon Zest
  • 2 tbsp/ 30mL Fresh Parsley, chopped
  • Salt & Pepper



Bring broth to simmer in a good size pot, then reduce heat.


In a separate large saucepan on medium heat - add 1 ½ tbsp (20mL) of butter and all the olive oil. Add shallots and sauté for 5 minutes, until soft.


Add the Dainty Risotto rice, and stir. Add the wine and stir until evaporated. Pour in the hot broth very gradually, waiting for it to be absorbed before adding more. Stir the contents into a creamy texture for about 35 minutes.


Add the Parmesan and the rest of the butter. Finally, add the lemon juice, lemon zest, parsley, and season with salt and pepper.

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