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.
This creamy lemon risotto is all about balance — rich but fresh, comforting yet light enough to enjoy year-round. The gentle acidity from the lemon cuts through the creaminess, creating a dish that feels indulgent without being heavy.
It’s a great option when you want something satisfying but not overly complicated, making it suitable for both busy weeknights and more relaxed meals where you have time to cook slowly and enjoy the process.
Like most risottos, this recipe rewards patience. Stirring gradually helps release the starches from the rice, giving the dish its signature silky texture. Don’t be afraid to adjust seasoning and liquid as you go — risotto is meant to be tasted and tweaked until it feels just right.
Serving suggestion: This dish pairs beautifully with crisp white wines such as Pinot Grigio, Vermentino, or Sauvignon Blanc, which complement the lemon notes without overpowering the creaminess. A simple green salad or roasted vegetables on the side keeps the meal balanced and fresh.
Servings
2 Servings
PREP TIME
5 mins
COOK TIME
25 mins
TOTAL TIME
30 mins
Difficulty
Easy
Wine pairing
Pinot Gris / Pinot Grigio, Semillon, Vermentino
Note: As a side dish, the original quantity of this recipe (‘serves 2’) would make enough for about 4 side dishes.
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).
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.
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.
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