Lemon Risotto

Lemon Risotto: Step by Step

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Soften the onion in the 20 g butter and oil for 5 minutes. Add the rice and stir for 2 minutes.

   Mark done Start 5 min timer

2. Add the wine until absorbed, then the hot stock a ladle at a time, stirring often, for about 18 minutes.

   Mark done Start 18 min timer

3. Off the heat, beat in the 30 g butter, the parmesan, the zest and half the lemon juice. Taste and add more juice if needed.

   Mark done

4. Cover for 2 minutes and serve scattered with the parsley.

   Mark done Start 2 min timer

What Can Go Wrong

1. Add the juice off the heat.
2. Taste before adding more lemon.
3. If your hob runs hot, keep a lively simmer.
4. Serve in warm bowls.

If You're Missing Something

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

What to Serve It With

Green salad · Grilled fish · Dry white wine · Roasted asparagus

Storing Leftovers

Best eaten at once. Keeps in the fridge for 1 day.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 3 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.