Lemon risotto is a great addition to give any summer meal a flash of citrus. Serve it as a side or top it with chicken or seafood and you’ve got a dish your guests will love!
Lemon risotto is one of those comfort foods that I just can’t get enough of! I started making it this way a couple years ago as a change of pace from the earthy mushroom risottos that I typically see on menus around town and the lemony zing is the perfect twist!
If you’re anything like me, you watch cooking shows every chance you get. And if you do that, you probably hear the word “risotto” and picture Gordon Ramsey throwing a pan across Hell’s Kitchen because a contestant messed it up yet again.
Listen to me carefully: Do not be afraid of the risotto!
Now, I’m no master chef. I cook for myself, or occasionally friends who are just happy to get a home-cooked meal. But here’s how I look at it: It’s just rice! Fancy rice that has to be constantly stirred as you add boiling chicken broth and wine and parmesan cheese… high maintenance rice, maybe. But still just rice!
Lemon Risotto is easy – really
I’ll let the recipe speak for itself, but I just felt like first timers might need a little pep talk before venturing into the risotto world. Serve this lemon risotto with grilled chicken with a little Greek seasoning, and you have a meal fit for a king.
Lemon Risotto with Asparagus
- 6 cups chicken stock
- 1/4 cup olive oil
- 1 small onion chopped
- 1 cup Arborio or Carnaroli rice
- 1/2 cup dry white wine
- 1 bunch asparagus trimmed, stalks cut into 2-inch lengths
- 1 cup thawed frozen peas
- juice and zest of 1 lemon
- 1/2 cup finely grated Parmigiano-Reggiano plus more for serving
- Coarse salt and freshly ground pepper
- First, bring the chicken stock to a boil and then reduce to a simmer.
- Next, heat 2 T olive oil over medium-high heat. Toss in the onions and cook until translucent (6 or 7 minutes).
- Then, add the rice. Cook, stirring constantly for 2 – 3 minutes, or until edges become translucent. Add wine and cook until evaporated, stirring.
- Add the chicken stock 1/2 cup at a time, waiting until mostly absorbed before adding another 1/2 cup. Continue adding stock for 20 minutes or until sauce becomes creamy and rice is al dente. You may not need to use all the stock.
- Add asparagus and cook until tender, stirring frequently. Add peas and remove from heat.
- Stir in lemon juice and zest, cheese, and 2 T olive oil. Season to taste with salt and pepper.
- Serve immediately.