Name: Creamy Lemon Herb Risotto with Parmesan
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 cup Arborio rice (or other risotto rice like Carnaroli); 4 cups chicken or vegetable broth, kept warm; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 shallot (or 1/2 small onion), finely chopped; 2 cloves garlic, minced; 1/3 cup dry white wine (optional); Zest of 1 lemon; 2–3 tablespoons fresh lemon juice (to taste); 1/2 cup freshly grated Parmesan cheese; 2 tablespoons chopped soft fresh herbs (such as parsley, chives, thyme, or dill); Salt and freshly ground black pepper, to taste

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Why You’ll Love This Recipe

The lemon adds a fresh, vibrant flavor that lifts the creaminess of the risotto without overwhelming it.
Parmesan gives a savory, umami richness, and the herbs bring aromatic pop.
It’s versatile: can be served with fish, chicken, or just as a meat‑free main.
Make‑ahead friendly to some extent: you can prep the broth or herbs in advance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

arborio (or other risotto) rice
good quality chicken or vegetable stock / broth, kept hot
unsalted butter
olive oil
shallot (or onion), finely chopped
garlic, minced
dry white wine (optional)
fresh lemon (juice and zest)
Parmesan cheese, freshly grated
soft fresh herbs — such as parsley, chives, thyme, or dill
salt & freshly ground black pepper

Directions

Prepare your stock & aromatics
Warm the broth in a saucepan so it’s hot but not boiling. In another large, heavy‑bottomed pan, heat butter and a little olive oil over medium heat. Add the shallot (or onion) and sauté until softened but not browned. Then add garlic, cooking just until fragrant.
Toast the rice & deglaze
Add the arborio rice to the aromatics. Stir so each grain is coated, and toast for a minute or two until the edges are somewhat translucent. If using wine, pour it in now and let it reduce (cook off the alcohol) while stirring.
Begin adding stock, gradually
Add the hot stock one ladleful at a time. After each addition, stir fairly often until the rice has absorbed the liquid. Maintain a gentle simmer; don’t let the rice boil vigorously. Continue this process until the rice is al dente—tender but with a slight bite. This usually takes around 18‑20 minutes.
Finish with lemon, Parmesan, and herbs
Once the risotto is nearly done, stir in lemon zest and some lemon juice. Remove from heat. Add grated Parmesan and extra butter if desired; stir until creamy. Fold in your chopped fresh herbs. Taste and season with salt, pepper, and more lemon if needed.
Serve immediately
Risotto loses its ideal texture if it sits too long. Plate it right away, garnished with additional Parmesan, herbs, and a little lemon twist or zest if you like.

Servings and timing

Servings: About 4 people as a side dish; can serve 2‑3 as a main.
Prep time: ~5‑10 minutes (chopping shallots/herbs, zesting lemon)
Cooking time: ~20‑25 minutes for the risotto proper
Total time: ~30‑35 minutes

Storage/Reheating

Storage: Once cooled, transfer to an airtight container and refrigerate. Best consumed within 2‑3 days.
Reheating: Gently reheat on the stove over low heat, adding a splash of hot broth (or water) to loosen texture. Avoid overheating to prevent dryness.
Note: Risotto is best eaten fresh; its creamy texture diminishes over time though good reheating helps.

FAQs

What kind of rice is best for risotto?

Short‑grain Italian varieties like Arborio, Carnaroli, or Vialone Nano are ideal. They release starch well, which gives risotto its creamy texture.

Can I skip the wine?

Yes — wine adds acidity and depth, but the risotto will still turn out well if you omit it. Use extra broth or a splash of lemon in its place.

How much lemon should I use without it becoming bitter?

Use zest and lemon juice from about half to one lemon (depending on size) for 4 servings. Add juice gradually, tasting as you go. Zest gives flavor without bitterness; juice gives brightness.

What herbs work best?

Parsley, chives, thyme, dill, or a mix. Softer herbs are best added at the end so they retain their color and flavor.

Is heavy cream needed?

No. Traditional risotto gets its creaminess from the rice’s starch and the finisher of butter + Parmesan. If you want extra richness, you can add a little cream or mascarpone but it changes texture.

How do I know when the risotto is done?

It should be tender with a slight bite (al dente). The liquid should be mostly absorbed, but it should still have a loose, creamy consistency—not dry or gluey.

Can I make this vegan?

Yes — use vegetable broth, replace butter with plant‑based margarine or oil, and use a vegan Parmesan or nutritional yeast for the cheesy flavor.

Can this be made in the oven (no‑stir method)?

Yes. There are baked‑risotto styles that require less stirring. You’ll combine rice, stock (hot), aromatics, cover, and bake until rice is tender, then finish with lemon, herbs and cheese.

What pairs well with creamy lemon herb risotto?

Grilled fish, roast chicken, sautéed mushrooms or asparagus, or a simple green salad. White wine with citrus or herbal notes complements it nicely.

Conclusion

Creamy Lemon Herb Risotto with Parmesan is a beautiful balance of richness and freshness. With its comforting texture, aromatic herbs, tangy lemon, and savory cheese, it makes a versatile dish that works both for weeknight dinners or more special occasions. With some care and good ingredients, it’s a fairly simple recipe that delivers big flavor.

Creamy Lemon Herb Risotto with Parmesan

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Storage/Reheating