Lemon risotto with parmesan & herbs

Lemon risotto is a light but flavorful dish with a perfect balance of creamy Arborio rice, fresh lemon flavor and hearty Parmesan cheese. The acidity of the lemon provides a pleasant freshness, while the herbs give the risotto a Mediterranean touch.

Perfect as a main course or side dish - and ideal in combination with a classically matured Chardonnay. The wine enhances the citrus aromas and balances out the creaminess without being too dominant.

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Main course

Cuisine Italian

Servings People

Cooking utensils

Large pot or deep pan For even cooking of the risotto
Cooking spoon or wooden spoon For constant stirring for the perfect creaminess
Measuring cup For the exact measurement of stock and wine
Kitchen grater (fine grater or Microplane) For Parmesan & lemon zest
Small knife & chopping board For chopping shallots, garlic & herbs
Ladle (Ladle) To gradually add the vegetable stock

Ingredients

300 g Arborio rice
1 Liter Vegetable broth (instant or fresh)
100 ml Chardonnay Classically developed (without wood)
60 g Parmesan cheese (freshly grated)
30 g Butter
2 Piece Shallots
1 Toe Garlic
1 large Lemon (abrasion & juice)
Fresh herbs (parsley, basil) to taste
Salt and pepper to taste

Preparation

Preparation: Finely chop the shallots & garlic.
Grate the parmesan, grate and squeeze the lemon.
Prepare the risotto: Melt the butter in a pan, sauté the shallots and garlic until translucent.
Add the rice and sauté. Deglaze with Chardonnay, reduce for 1-2 minutes.
Add the liquid: Gradually stir in the hot vegetable stock.
Simmer over a medium heat for 15-20 minutes until the rice is creamy but firm to the bite.
Finish: Stir in the Parmesan, lemon juice & zest.
Season to taste with salt, pepper & fresh herbs.
Serve & enjoy!

Keyword Chardonnay, classic, Fast, Vegetarian

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