A Simple, Luxurious Lemon Parmesan Risotto

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I know what you’re thinking: “Simple” and “risotto” don’t exactly go hand in hand—especially when “simple” is describing how to cook it but I promise it is easier than you think! You can have delicious risotto in 30 minutes from start to finish!

You usually find risotto on the menus of upscale Italian restaurants, for good reason, its rich, creamy, and full of comforting flavor. While classic risotto is good, I find that adding a little bit of lemon really brightens the dish and cuts through the richness. My lemon Parmesan risotto is one of those recipes that feels gourmet but is doable on even the busiest weeknights. This is a dish I turn to when I want something gourmet but simple.

Side note: risotto is basically adult Mac 'N Cheese, if you have kids, they will likely love it too!

Lemon Parmesan Risotto

Ingredients

• 2 tablespoons Extra Virgin Olive Oil

• 1 medium shallot, finely minced

• 3 garlic cloves, finely minced

• 2 cups Arborio rice

• Optional: 1/2 cup white wine

• 5 cups chicken stock or broth, kept warm (or more if needed)

• 1 tablespoon butter

• 1 lemon, for zesting and 2 tablespoons of juice

• 1/2 cup grated Parmesan, plus more for garnish

• Salt and freshly ground black pepper, to taste

How to Make It

1. Sauté the Aromatics: Start by warming a drizzle of olive oil in a large pan over medium heat. Add finely minced shallots and garlic, cook until they’re soft and fragrant.

2. Toast the Rice: Add the Arborio rice to the pan and cook, stirring often, until the grains are slightly translucent around the edges. This little trick boosts the risotto’s depth and ensures the rice doesn’t turn mushy.

3. Add the Liquid Gradually: Pour in a splash of white wine if you’re using it, stirring until it’s mostly absorbed. Then, add a ladleful of warm stock, stirring gently and waiting until the liquid is nearly absorbed before adding the next ladle. Repeat until the rice is creamy and al dente, about 18–20 minutes.

4. Finish with Butter, Parmesan and Lemon: When the rice is just right, stir in the Parmesan, lemon zest, and a final squeeze of lemon juice. Finish with a tablespoon of butter for a silky finish.

5. Serve and Enjoy: Ladle the risotto into bowls, garnish with a sprinkle of Parmesan and extra lemon zest if you like, and serve right away.

Serving Ideas

Pair this risotto with seared shrimp, my Easy Air Fryer Chicken, or a crisp green salad for a complete meal. It also makes a beautiful side dish for roasted vegetables or grilled fish.

Quick Tips for Busy Cooks

• Use Prepped Ingredients: Grab pre-chopped onions or pre-grated Parmesan to save time without losing flavor.

• Keep Your Stock Warm: Adding warm stock keeps the rice cooking smoothly and evenly.

• Stir, But Not Constantly: You don’t have to be chained to the stove! Give the risotto a gentle stir every so often, enough to keep it creamy.

I hope this risotto becomes one of your go-to meals, just like it is for me. It’s gourmet, satisfying, and simple enough to fit into even the busiest day. Try it out, and let me know what you think—happy cooking!