Creamy Lemon Risotto

Ingredients

• 75 g (½ cup)onion, finely chopped
• 57 g (4 tbsp), dividedunsalted butter
• 15 ml (1 tbsp)olive oil
• 300 g (1½ cups)risotto rice, such as Vialone Nano or Arborio
• 120 ml (½ cup)white wine
• 950 ml (4 cups)vegetable stock or chicken stock
• 1lemon, juiced and zested
• 1 tspdried rosemary needles, finely chopped
• 1 largeegg yolk
• 25 g (¼ cup)Parmesan, grated
• 60 ml (¼ cup)double cream
• to tastesalt
• to tastepepper

Instructions

1. 1

   Warm the stock

   Bring the stock to the boil in a saucepan, then lower the heat and keep it at a gentle simmer.

2. 2

   Soften the onion

   Melt half the butter with the olive oil in a large, heavy-based saucepan over a medium heat. Add the onion and cook, stirring often, for 3–4 minutes until soft but not coloured. Add the rice and stir over a medium heat for 1–2 minutes, until the grains look slightly translucent.

3. 3

   Add the wine

   Pour in the wine and cook, stirring, for 2 minutes or until it is almost absorbed. Add a ladleful of simmering stock and stir constantly until it has been absorbed.

4. 4

   Cook the rice

   Keep adding the stock a ladleful at a time, stirring constantly and letting each addition absorb before adding the next. Cook for 25–30 minutes, until the rice is no longer chalky but still has some bite and the risotto is creamy. You may not need all the stock; if needed, add a little hot water. Take the pan off the heat when the rice is ready.

5. 5

   Mix the lemon

   In a small bowl, beat the egg yolk with the lemon juice, Parmesan, cream and a little pepper. Stir the finely chopped rosemary and lemon zest into the risotto.

6. 6

   Finish the risotto

   Stir in the egg and lemon mixture, the remaining butter and salt to taste.

7. 7

   Serve with Parmesan

   Garnish with extra grated Parmesan and serve.

What is lemon risotto?

Risotto is an Italian rice dish made by gradually cooking short-grain rice with stock until it becomes creamy. This version draws on a classic Italian technique, then brings in lemon and rosemary for a fresh, aromatic finish.

Stirring the stock in gradually helps the rice release starch while retaining a little bite. Butter, cream, Parmesan and egg yolk make the final texture especially rich.

Nutrition and macros by portion

The nutrition label shows one serving as written: 546 calories, 9g protein, 69g carbs, 24g fat.

The rice provides most of the carbohydrates, while butter, olive oil, cream and egg yolk contribute much of the fat. Parmesan and the egg yolk add some protein. Serve a portion with a generous side of green vegetables or salad to round out the plate.

Choose the right rice

Rice: Vialone Nano and Arborio are both suitable short-grain varieties for risotto. Their starch helps create a creamy sauce as the grains cook.

Stock: Keep the vegetable or chicken stock hot in a separate pan. Adding it at a simmer helps maintain steady cooking as you work through the ladlefuls.

Build flavour gently

Onion: Cook it until soft without browning, so it gives the rice a mellow base rather than a toasted flavour.

Wine: Let the wine cook until almost absorbed before moving on to stock. This keeps the rice from becoming too wet at the start.

Stir and judge the texture

Stock additions: Add each ladleful only after the previous one has been absorbed, stirring throughout. The rice should become creamy without losing its shape.

Doneness: Taste a grain as you approach the end of the cooking time. It should no longer taste chalky, but still have a slight bite; the recipe notes that you may not need all the stock.

Finish off the heat

Egg mixture: Beat the yolk, lemon juice, Parmesan, cream and pepper together before adding them to the pan. Take the risotto off the heat when it is ready, then stir in the mixture and remaining butter.

Rosemary and zest: Finely chopped rosemary and lemon zest go directly into the rice. Their fragrance complements the lemon juice in the creamy finish.

Serve it while creamy

Risotto thickens as it stands, so bring it to the table soon after finishing and add extra grated Parmesan as suggested. A simple green salad or steamed vegetables can provide a fresh contrast alongside it.

Recipe notes & tips

• Keep the stock at a gentle simmer while you cook the rice.
• Stir the onion frequently so it softens without colouring.
• Add the stock gradually and wait for each ladleful to absorb.
• Taste the rice near the end of the cooking time to check for a slight bite.
• Take the pan off the heat before mixing in the egg and lemon mixture.

Variations

• Use vegetable stock: Choose it instead of chicken stock for a meat-free version.
• Try Vialone Nano: Use this named rice variety in place of Arborio.
• Adjust the lemon: Add the juice and zest as specified, then serve with extra lemon at the table if desired.
• Change the herbs: Replace the rosemary with finely chopped thyme for a different herbal note.
• Add greens: Fold in cooked peas or spinach at the end for extra colour.

Common mistakes to avoid

• Browning the onion: Cook it over a medium heat and stir often until soft but not coloured.
• Adding cold stock: Keep the stock gently simmering so the rice cooks steadily.
• Pouring in too much stock at once: Add a ladleful at a time and let it absorb before continuing.
• Overcooking the rice: Taste it as it cooks and stop when it is no longer chalky but still has some bite.
• Adding the egg mixture over the heat: Take the pan off the heat before stirring it in, as directed.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a saucepan, stirring in a little water or stock to loosen the risotto; heat until piping hot.

Frequently asked questions