Italian Risotto al Limone (Lemon Risotto Recipe)
This Risotto al Limone delivers big flavor with minimal effort. It’s creamy, bright, and layered in that classic Italian way where every small step matters. A reliable go-to for when you want something that tastes restaurant-level without overthinking it.
If you love dishes in this bright, lemony lane, you’ll have fun exploring a few of my other favorites. My artichoke risotto that leans into savory flavors, orzo al limone for a quicker pasta night, shrimp scampi risotto finished with lemon oil, chicken limone when you want something classic. I love my lemon chicken cutlets for an easy weeknight win. Each one brings its own little twist, but they all share that same vibrant, comforting feel. This risotto al limone recipe fits right into that mix!
Recipe Highlights: Risotto al Limone
- Inspiration: This dish takes inspiration from northern Italy, where short grain rice and citrus are a classic pairing, and where risotto recipes are treated like an art form.
- Best served for: Date nights, small gatherings, or anytime you want a simple side dish that still feels restaurant-level.
- What makes it special: The combination of lemon zest, fresh lemon juice, and just enough parmigiano reggiano gives you that unmistakable creamy lemon risotto texture.. rich but bright at the same time! Simple ingredients equal big flavor!
- Let it test: Risotto al limone is even better with a few minutes of rest under the lid. It gives the starches time to settle and creates an extra silky finish.
Ingredients Notes
- Arborio rice: This short-grain rice has the high starch content you need for that signature creamy texture. If you ever want to switch it up, carnaroli rice is another great risotto base. This rice gives us creaminess without adding actual heavy cream!
- Lemons: It can’t be risotto al limone without plenty of lemon flavor! Fresh lemon juice and lemon zest are the heart of this dish. If you can find meyer lemons during spring risotto season, they add a softer, floral brightness.
- Chicken stock or vegetable stock: Warm your stock separately before starting — the cooking process depends on adding hot broth slowly so the rice releases starch without getting gluey.
- Parmesan cheese: A mix of parmigiano and a little mascarpone melts into the risotto and brings everything together. Add extra parmesan at the end for a finishing touch.
Suggested Ingredient Substitutions and Additions
- Swap the wine: Sherry wine works in place of dry white wine if you want a rounder flavor.
- Add seafood: Fold in warm shrimp or scallops at the end for a quick seafood risotto with some added proteins.
- Herbs: Fresh basil leaves or chives bring a bright finish if you’re feeling fancy.
- Add a savory boost: Sauté a few small chunks of onions before the shallot to deepen the base.
- Vegetables: Add peas for a pop of brightness.
How to Make Risotto al Limone
- Warm the Stock: In a medium saucepan, heat 4 cups chicken or vegetable stock over low heat. Keep it warm while you make the risotto.
2. Sauté the Base: In a large pot, heavy saucepan, or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the shallots and garlic. Cook for 2–3 minutes, until softened and fragrant.
3. Toast the Rice: Add 1 cup Arborio rice and stir for 1–2 minutes, coating the grains until slightly translucent at the edges.
4. Deglaze with Wine: Pour in ½ cup dry white wine and stir until mostly absorbed.
5. Cook the Risotto: Add 1 ladleful of warm stock at a time, stirring often and allowing each addition to absorb before adding more. Continue until the rice is creamy and tender with a slight bite, about 18–20 minutes.
6. Add the Lemon + Cheese, Serve: Stir in the remaining lemon zest, lemon juice, Parmesan, mascarpone, and butter. Season with salt and black pepper. Taste and adjust—add another squeeze of lemon if you love it extra bright. Spoon into bowls and top with flaky sea salt, a drizzle of olive oil, and extra Parmesan if desired. Top with fresh chives.
Expert Tips From My Kitchen
- Warm your stock: The heating broth step matters. Adding cold liquid stops the cooking process and prevents a good risotto from forming.
- Stir intentionally: Use a wooden spoon and aim for steady movement, not constant agitation. You’re encouraging starch release without breaking the grains.
- Watch the texture: When you drag your spoon across the pan, the risotto should slowly close in. That’s when you’re near al dente perfection. Al dente rice will have a nice little bite!
- Finish off heat: Remove from medium heat before adding butter and cheese so they melt smoothly instead of separating.
Serving Suggestions
- Wine pairing: A chilled glass of Vermentino or Sauvignon Blanc is perfect with the lemon flavor in this dish.
- Something fresh: Serve with a simple green salad tossed with vibrant extra-virgin olive oil and flaky salt.
- A little crunch: Pair it with no-knead focaccia or classic bruschetta for a full recipe moment that feels cozy.
- Make it a main course: Top with roasted chicken or seared shrimp for a complete dinner.
Reheating and Storage Instructions
- Let the risotto cool, then transfer it to an airtight container and refrigerate for up to 3 days. Add a splash of hot water or warm stock when reheating to bring back the creamy texture. Avoid freezing — it changes the starches and makes the dish grainy.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy, Creamy Risotto al Limone (Lemon Risotto Side Dish)
Equipment
- Large saucepan or Dutch oven
- Wooden Spoon or silicone spatula
- ladle
- Microplane or zester
Ingredients
- 4 cups chicken or vegetable stock
- 2 tablespoons olive oil
- 2 small shallots finely chopped
- 2 garlic cloves minced
- 1 cup Arborio rice
- ½ cup dry white wine
- 1 teaspoon lemon zest from 1 large lemon
- ¼ cup freshly squeezed lemon juice from about 1 large lemon
- ½ cup grated Parmesan cheese
- 2 tablespoons mascarpone
- 2 tablespoons unsalted butter
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Flaky sea salt for finishing
Instructions
- In a medium saucepan, heat 4 cups chicken or vegetable stock over low heat. Keep it warm while you make the risotto.
- In a large saucepan or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the shallots and garlic. Cook for 2–3 minutes, until softened and fragrant.
- Add 1 cup Arborio rice and stir for 1–2 minutes, coating the grains until slightly translucent at the edges.
- Pour in ½ cup dry white wine and stir until mostly absorbed.
- Add 1 ladleful of warm stock at a time, stirring often and allowing each addition to absorb before adding more. Continue until the rice is creamy and tender with a slight bite, about 18–20 minutes.
- Stir in the lemon zest, lemon juice, Parmesan, mascarpone, and butter. Season with salt and pepper. Taste and adjust for salt, pepper, and add a little more lemon if you’d like!
- Spoon into bowls and top with flaky sea salt, a drizzle of olive oil, and extra Parmesan if desired.
Notes
- Warm your stock before starting so each ladle blends smoothly into the rice.
- Stir often but not aggressively; steady movement releases starch without breaking the grains.
- Pull the risotto off the heat before adding butter and parmesan for the silkiest finish.