Lemon Parmesan Risotto

Lemon Parmesan Risotto


April 17, 2008

  • Makes: Serves about 6.


a drizzle of olive or canola oil and a small knob of butter

1 small onion, finely chopped

2 cups Arborio rice

6(ish) cups chicken or vegetable stock, warmed up

1/2-1 cup freshly grated Parmesan cheese

zest and juice of 1 lemon

another small knob of butter, if you like


1In a medium-large pot, heat the oil and butter over medium-high heat and saute the onion until it’s soft and translucent. Add the rice and cook for a minute, just to coat the grains with oil.

2If you like, add a splash of white wine and cook until it’s absorbed (some will cook off). Add about half a cup of stock and cook, stirring, until it’s absorbed. Continue adding stock a half cup to a cup at a time and cook, stirring (it doesn’t have to be constantly, just frequently) until it absorbs the liquid. When it’s all used up (it should take about half an hour) the grains should be soft. If they still have a crunchy core, just add a little more water or stock, if you have more. When the rice is cooked and it’s nice and creamy, stir in the cheese, lemon zest and juice, and butter. Stir until the cheese melts. (If you like, stir in a handful of chopped fresh spinach, parsley or basil too, and it will wilt into the risotto.)


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