Lemon risotto

Lemon risotto

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  • 0:15 Prep
  • 0:40 Cook
  • 4 Servings
  • Capable cooks

It’s hard to imagine a world without lemons – nothing to squeeze onto fresh fish, no zesty lemon tarts, no lemonade! This lemon risotto is fresh and delicious!

Featured in
Winter recipes, Nutrition information


  • 1.25L (5 cups) Massel chicken style or vegetable liquid stock (see note)
  • 20g butter
  • 1 tablespoon olive oil
  • 1 leek, pale section only, washed, thinly sliced
  • 1 garlic clove, finely chopped
  • 440g (2 cups) arborio rice
  • 125ml (1/2 cup) white wine
  • 2 lemons, rind shredded
  • 60ml (1/4 cup) fresh lemon juice
  • 30g (1/3 cup) finely grated parmesan
  • Shaved parmesan, to serve


  • Step 1
    Bring stock to the boil in a saucepan. Reduce heat and hold at a gentle simmer.
  • Step 2
    Heat the butter and oil in a large, heavy-based saucepan over medium heat. Add the leek and garlic, and cook, stirring often, for 4 minutes or until soft but not coloured. Add the rice and stir over medium heat for 2 minutes or until the grains appear slightly glassy.
  • Step 3
    Add the wine and cook, stirring, for 2 minutes or until almost absorbed. Add a ladleful (about 125ml/1/2 cup) of the simmering stock and stir constantly with a wooden spoon until completely absorbed. Continue to add the stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 25-30 minutes or until rice is tender yet firm to the bite and the risotto is creamy.
  • Step 4
    Remove from heat. Add half the lemon rind. Stir in the lemon juice and grated parmesan. Season with salt and pepper.
  • Step 5
    Divide the risotto among serving dishes. Top with shaved parmesan and the remaining lemon rind to serve.

  • High carb
  • Low sugar
  • Vegetarian


  • 2295 kj


  • 13g

    Fat Total

  • 5g

    Saturated Fat

  • 2g


  • 12g


  • 18mg


  • 1434.97mg


  • 2g

    Carbs (sugar)

  • 91g

    Carbs (total)

All nutrition values are per serve


Tip: Use lemon juice to tenderise meat, stop cut fruits turning brown and add flavour to dishes in place of salt.

Note: Use gluten-free stock to make this gluten free

Lemon know-how

  • Keep lemons in your fruit bowl at room temperature, but if the weather’s warm, store them in the fridge so they last longer.
  • Lemon is great with mint, chilli, veal, eggs, seafood, pasta, pancakes, papaya, avocado and salad leaves.
  • Lemons contain pectin, a soluble fibre used to set jam. Soluble fibre can also help control blood cholesterol.


  • Author: Gemma Luongo
  • Image credit: Ben Dearnley
  • Publication: Australian Good Taste

Source: taste.com.au


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