Description
A creamy and vibrant Lemon Herb Risotto featuring arborio rice slowly cooked in vegetable broth and white wine, infused with fresh herbs and bright lemon zest and juice. This vegetarian Italian-inspired dish is rich with buttery flavor and a fresh herby aroma, perfect as a comforting main or side.
Ingredients
Scale
Liquids
- 5 cups vegetable broth
- 1 cup white wine
Base
- 2 tablespoons butter
- 2 cups arborio rice
Vegetables and Aromatics
- 1 small shallot, chopped finely
- 2 cloves garlic, minced
Flavorings
- Juice and zest from 1 large lemon
- 1/2 cup (packed) mixed fresh herbs (oregano, parsley, basil, chives, & dill), chopped finely
- Salt and pepper, to taste
Optional
- Freshly grated Parmesan cheese, for serving
Instructions
- Prepare the liquids: Add the vegetable broth and white wine to a pan over high heat, then reduce the heat to low just before it starts boiling. Keep the liquid warm throughout cooking.
- Melt the butter: In a separate skillet, melt the butter over medium heat to create a rich base for the risotto.
- Sauté aromatics: Add the finely chopped shallot and minced garlic to the skillet with melted butter and cook gently for a couple of minutes, making sure they soften without browning to build delicate flavor.
- Toast the rice: Stir the arborio rice into the skillet. Keep stirring constantly for about two minutes so that each grain is well coated with butter and slightly toasted, reducing heat to medium-low.
- Cook the risotto: Add the warm liquid one ladle at a time to the rice, stirring nearly constantly. Wait until the liquid is almost fully absorbed before adding the next ladle. Continue this gradual cooking method until all the liquid is used and the rice is tender yet al dente, forming a creamy texture.
- Finish with lemon and herbs: Stir in the fresh lemon juice and zest along with the finely chopped mixed herbs. Season with salt and pepper to taste, blending bright and fresh flavors into the creamy risotto.
- Serve: Optionally, stir in or sprinkle freshly grated Parmesan cheese on top before serving to add a savory, cheesy richness.
Notes
- Use warm broth and wine to ensure even cooking and prevent the rice from cooking too slowly.
- Stirring constantly helps release the rice’s starch, creating the signature creamy risotto texture.
- Adjust the amount of lemon juice to suit your taste for acidity.
- Fresh herbs can be varied based on preference; thyme or tarragon would also complement well.
- For a non-alcoholic version, replace the white wine with additional vegetable broth or a splash of lemon juice diluted with broth.
- Traditional Parmesan adds richness but can be omitted for a vegan risotto by using a vegan cheese alternative or no cheese at all.
