Risotto with lemon and ricotta

Ingredients

• 1onion
• 1 clovegarlic
• 300 grisotto rice
• 100 mlwhite wine
• 1 litrevegetable stock
• 2lemons
• 40 gbutter
• 100 gParmesan
• 150 gricotta

Instructions

1. 1

   Prepare the ingredients

   Finely chop the onion and garlic. Zest and juice the lemons, and grate the Parmesan.

2. 2

   Soften the onion

   Cook the onion gently for 10 minutes. Add the garlic for the final 2 minutes.

3. 3

   Toast the rice

   Stir in the risotto rice and cook until the grains look translucent. Add the zest of 1 lemon.

4. 4

   Add the wine

   Pour in the wine, stir, and let some of it evaporate.

5. 5

   Cook the risotto

   Add the stock a splash at a time, waiting until each addition has been absorbed before adding the next. Continue until the rice is tender but still has a little bite, then turn off the heat after the final addition.

6. 6

   Finish the risotto

   Add the juice of both lemons, the butter and the Parmesan. Stir thoroughly.

7. 7

   Serve with ricotta

   Divide the risotto between plates and top each with a generous spoonful of ricotta. Finish with a little more lemon zest and black pepper.

What is lemon and ricotta risotto?

Risotto is an Italian rice dish made by gradually adding liquid to rice as it cooks, creating a creamy texture without needing cream. This version brings in lemon for a fresh, summery lift and ricotta for a soft, cool contrast.

The method keeps the classic risotto approach, while the lemon, butter and Parmesan are stirred in at the end for a rich, tangy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 19g protein, 66g carbs, 20g fat.

Most of the carbohydrates come from the risotto rice, while the butter, Parmesan and ricotta contribute much of the fat; the cheeses also provide most of the protein. Serve it with a generous portion of green vegetables or salad to round out the plate.

Choose the right rice

Risotto rice: Use a short-grain variety sold for risotto, such as arborio or carnaroli. Its starch helps give the finished dish its characteristic creamy consistency.

Toast it briefly: Stir the rice into the softened onion and cook until the grains turn translucent around the edges before adding the wine.

Build flavour in stages

Onion and garlic: Give the onion the full 10 minutes to soften gently, then add the garlic for only the final 2 minutes so it does not scorch.

Wine and stock: Let the wine reduce a little before adding stock. Add the stock in small splashes, letting each one absorb before continuing.

Get the texture right

Keep tasting: The rice is ready when it is tender but still has a slight bite in the centre. It should be creamy and loose enough to spread gently on the plate, rather than stiff.

Finish off the heat: The recipe adds the lemon juice, butter and Parmesan once the hob is off. Stir well so the butter melts and the cheese blends into the rice.

Make the lemon count

Zest first: Zest the lemons before juicing them, and keep the zest of one lemon for the rice. The remaining zest can be used to finish the plates.

Add the juice at the end: Stirring in both lemons' juice off the heat keeps the flavour bright. Taste before serving, as lemons can vary in sharpness.

Serve it while creamy

Ricotta topping: Add a generous spoonful to each portion just before serving. Its mild, milky flavour balances the lemon and salty Parmesan.

On the side: A simple green salad or cooked green vegetables make an easy accompaniment without competing with the risotto.

Recipe notes & tips

• Keep the stock warm so each addition does not cool the rice in the pan.
• Add stock gradually and wait for it to absorb before pouring in more.
• Taste the rice near the end of cooking to check for a tender centre with a little bite.
• Zest the lemons before juicing them, when they are easier to handle.
• Serve straight away, while the risotto is loose and creamy.

Variations

• Add peas: Stir in cooked peas near the end for extra colour and sweetness.
• Use another hard cheese: Swap the Parmesan for finely grated Grana Padano.
• Add herbs: Scatter chopped basil or parsley over the finished plates.
• Make it more peppery: Grind black pepper over each serving just before eating.
• Include greens: Fold in a handful of baby spinach after turning off the heat.

Common mistakes to avoid

• Adding all the stock at once: The rice may cook unevenly; add it in splashes and let each one absorb first.
• Cooking the garlic too long: It can turn bitter; add it only for the final 2 minutes of softening the onion.
• Leaving the rice unattended: Frequent stirring helps it cook evenly and release starch into the cooking liquid.
• Cooking until completely soft: Risotto should retain a slight bite; start tasting before all the stock is used.
• Adding the lemon too early: Its fresh flavour is best preserved by stirring in the juice after turning off the heat.

How to store

Refrigerate leftovers in a sealed container for up to 2 days. Reheat gently in a pan with a splash of water or stock, stirring until hot; the texture will be thicker than when freshly made.

Frequently asked questions