Creamy Italian Lemon Risotto Recipe

Creamy Italian Lemon Risotto is a delicious and delicate main dish suitable for every season of the year, a dish with a pleasantly fresh and aromatic taste, ideal to bring to the table for Sunday lunch with the family or a convivial dinner with guests.

Preparing it is very simple. All you need to do is toast the rice in a non-stick pan, then add a drizzle of oil and a splash of white wine and then cook the cereal by gradually pouring in the boiling water, a ladle at a time and until the liquid is completely absorbed. Once ready, sprinkle the risotto with the filtered lemon juice, then stir in a knob of cold butter cut into cubes and a handful of grated parmesan and finally finish everything off with the grated citrus zest, a sprinkling of freshly ground pepper and crispy cheese wafers: the result will be a simple and refined dish, perfect for a special occasion or a romantic dinner for two.

What is Italian Lemon Risotto?

Lemon risotto is a classic Italian dish that originates from the culinary traditions of northern Italy, particularly in regions like Lombardy and Veneto, where risotto is a staple. Risotto itself dates back to the 14th century, when Arab influences introduced rice cultivation to Italy, particularly in the fertile Po Valley. Over time, Italians perfected the slow-cooking technique that gives risotto its signature creamy texture. The addition of lemon is believed to have emerged in southern Italy, where citrus fruits have flourished for centuries, especially along the Amalfi Coast and in Sicily. The bright acidity of lemon enhances the rich, buttery consistency of risotto, creating a dish that is both refreshing and indulgent.

Traditionally, risotto al limone is made with Arborio or Carnaroli rice, cooked slowly with broth, white wine, and lemon zest, then finished with Parmesan and butter for a velvety texture. Today, it remains a beloved dish across Italy, often served as a light yet flavorful first course, especially in the warmer months.

Pro Tips for The Best Italian Lemon Risotto

• Opt for Arborio, Carnaroli, or Vialone Nano rice, as these varieties have the right amount of starch to create a creamy consistency. Carnaroli, in particular, holds its shape well while absorbing flavors beautifully.
• To preserve the fresh citrus aroma, add the lemon juice and zest towards the end of cooking. Cooking lemon juice too long can make it overly bitter.
• Stir frequently to help release the starch, but avoid over-stirring, which can break the grains and make the risotto too dense.
• Risotto is best enjoyed fresh and creamy. If left to sit too long, it can become too thick or dry out.

Can I Use Bottled Lemon Juice, Instead of Fresh?

While you can, fresh lemon juice is highly recommended for the best flavor. Fresh lemons provide a bright, natural acidity and aromatic zest that bottled juice often lacks. Bottled lemon juice can have a slightly bitter or artificial aftertaste due to preservatives. If you must use bottled juice, choose a high-quality, pure lemon juice brand with no additives, and consider adding fresh lemon zest to enhance the freshness of the dish.

Can I Use the Lemon Juice as a Substitute of Wine in Risotto?

Lemon juice can partially replace white wine in risotto, but it won’t provide the exact same depth of flavor. White wine adds acidity along with subtle fruity and floral notes, while lemon juice is more tart and citrusy.

Can I Add Anything Else to This Lemon Risotto?

Fresh herbs like basil, thyme, or parsley add aroma, while cheeses such as ricotta, mascarpone, or pecorino can bring extra creaminess or a sharper bite. Seafood, particularly shrimp or scallops, pairs beautifully with the bright lemon flavor, making the dish even more elegant. Vegetables like asparagus, zucchini, or peas contribute freshness and color, complementing the risotto’s light profile. For those who enjoy a hint of spice, a touch of black pepper or chili flakes can add a subtle kick.

Is Lemon Risotto Gluten-Free?

Yes, risotto al limone is naturally gluten-free since it’s made with rice, which contains no gluten. However, it’s important to check that all ingredients are gluten-free, as some store-bought versions may contain additives or thickeners with gluten.

What Goes Well With Lemon Risotto?

For a well-balanced meal, serve it with grilled or baked seafood like shrimp, scallops, or salmon. If you prefer meat, roasted chicken or turkey works well. For a vegetarian option, a side of sautéed asparagus, zucchini, or a crisp arugula salad with a citrus dressing adds freshness. A chilled glass of white wine, such as Sauvignon Blanc or Pinot Grigio, enhances the dish’s zesty notes, making it a perfect choice for a refined lunch or dinner.

Can I Make Lemon Risotto Ahead of Time?

Lemon risotto is best enjoyed fresh, as its creamy texture can change when reheated. However, you can partially prepare it ahead by cooking the risotto about 75% of the way, then spreading it on a tray to cool quickly.

How to Reheat Lemon Risotto

To reheat, warm it gently in a pan over low heat, adding a splash of hot broth or water to restore its creamy texture. Stir continuously until heated through. Avoid using the microwave, as it can make the risotto dry and sticky. For an extra touch of freshness, add a bit of lemon zest and a knob of butter before serving.

Does Lemon Risotto Freeze Well?

Freezing is not ideal, as the texture can become grainy and less creamy when thawed.

How to Store Lemon Risotto

Store leftovers in an airtight container in the refrigerator for up to 2 days. To maintain its creamy texture, reheat it on the stove over low heat with a splash of hot broth or water, stirring until smooth. Avoid leaving risotto at room temperature for too long to prevent spoilage.

How to Make Italian Lemon Risotto

Pour the rice into a large saucepan and let it toast on the heat for a couple of minutes, or until the grains are hot and translucent.

Then add a drizzle of extra virgin olive oil and blend with white wine.

Then pour a ladle of boiling water and cook the rice, adding more hot liquid as it gets absorbed.

Meanwhile, heat a small non-stick pan on the stove, place a square of parchment paper cut to size on the bottom and place a spoonful of parmesan in the center. Let it cook gently for 2-3 minutes, or until the cheese begins to melt and lots of small bubbles form on the surface; then gently detach the wafer obtained with a spatula, leave it to cool on a serving plate and continue in this way until you obtain 4 crispy sheets.

Once ready, remove the risotto from the heat and sprinkle with the filtered lemon juice.

Season with salt and pepper, and mix carefully.

Finish with cubed cold butter and grated parmesan.

Mix everything together carefully.

Distribute the lemon risotto on individual plates, season with grated lemon zest and a sprinkling of freshly ground pepper and finish with the crispy parmesan wafers. Enjoy immediately!