Creamy Lemon Risotto

Rich and zesty, this creamy lemon risotto makes a great light meal for summer, but also works great as a side dish for chicken and fish.

Ingredients

1 tbsp butter

1 shallot, finely diced

2 garlic cloves, crushed

1 large lemon, zested and juiced - do not discard the peel!

1.50 cups carnaroli or arborio rice

500 ml chicken or vegetable stock

½ cup cream

½ tsp each salt and pepper

Ingredients

1 tbsp butter

1 shallot, finely diced

2 garlic cloves, crushed

1 large lemon, zested and juiced - do not discard the peel!

1.50 cups carnaroli or arborio rice

2 cups chicken or vegetable stock

½ cup cream

½ tsp each salt and pepper

Ingredients note

Arborio rice is the classic risotto rice, although I prefer carnaroli rice if I can find it.
To make this dairy free, substitute oil for the butter and more stock for the cream (or use a dairy-free cream or milk).
Optional add-ins:
- Spinach (this soaks up liquid, so you’ll need to add more stock or water than the recipe calls for).
- Parmesan for some umami depth.
- Herbs – I would go sage, thyme, oregano and/or marjoram, or herbs de provence for a pre-mixed option. If you want to get a little fancy, just imagine topping this risotto with some fried sage leaves!

Note: As a side dish, the original quantity of this recipe (‘serves 2’) would make enough for about 4 side dishes.

Directions

1Cook the ingredients

1. Heat the butter in a medium or large pot over medium heat, then add the shallot and garlic and saute for 2 minutes, or until softened.

2. Add the lemon zest, stir, and cook until fragrant, about 1 minute.

3. Add the rice and stir it around the pot for about 1 minute to toast it (keep stirring so it doesn’t burn).

2Cook the risotto

1. Pour in the stock, lemon juice and add in the reserved lemon rinds, and bring to a gentle simmer. Stir occasionally so the rice doesn’t stick to the bottom of the pot.

Tip: Adding the lemon rinds in while cooking the stock and rice is the key to achieving maximum lemon flavour!

2. Once the stock has mostly absorbed, remove the lemon rinds and taste the rice for done-ness. If it’s still crunchy, add a little more stock or water and continue to cook.

Tip: The best way to know when risotto is ready is to taste it regularly toward the end of cooking. When the rice has the perfect texture (with a tiny bit of bite left), it’s time to add the cream.

3. Add the cream, salt and pepper and mix everything together. Cook for another couple of minutes, then serve!

To reheat this dish in the microwave or stovetop, always add a few tablespoons of water and stir intermittently. If the risotto mixture is dry, add more water and continue to heat gently until it comes together with the right consistency.

Wine pairing

Most white wines will pair well with this risotto, but I would tend toward a lighter style with some citrus notes (particularly if the weather is warm).

A Vermentino would be a great pairing for summer days, as would a Pinot Grigio. Otherwise, a Semillon or unoaked Chardonnay would also pair really well.