Name: Lemon Risotto
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Ingredients: 320 gms – 11.5 oz. rice Arborio (Carnaroli or Vialone nano); 2 tbsp spring onions (green part only); 1 ½ tbsp extra virgin olive oil; 1 lt – 4 cups vegetable stock or hot water; Juice and zest from 1 ½ lemon; Salt to taste; 4 tbsp Parmigiano Reggiano finely grated

If you follow MsM, you will know that risotto is one of my most favourite dishes and today’s Lemon Risotto is definitely a dish I love.

This risotto is the perfect example of what Italian cooking is like: few but high-quality ingredients are all you need to prepare a delicious meal. No need to mix up 20 different things: just have the main ingredient shine. Your palate and your tummy will definitely thank you.

I love how refreshing this risotto is. It is light and perfect for when you need something satisfying, yet not too heavy. The lemon adds just a little tartness. Just make sure not to skip the lemon zest! That’s the trick to make this dish extra flavourful!

A little trick to make this risotto extra creamy is to add a little butter at the end, just before plating. I have not used any, but if you don’t have problems with dairy, please do not skip this part. I have made this for me, so it has been adapted to the Low Fodmap diet, however, read the notes for more details and options.

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Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!

Lemon Risotto

Lemon Risotto – a creamy and refreshing Italian main dish that features lemon as the star ingredient. So tasty!

Course Main

Cuisine Italian

Keyword lemon, lemonade, low FODMAP, Rice, Risotto

Prep Time 5 minutes

Cook Time 18 minutes

Total Time 23 minutes

Servings 4 people

Ingredients

320 gms – 11.5 oz. rice Arborio Carnaroli or Vialone nano
2 tbsp spring onions green part only
1 ½ tbsp extra virgin olive oil
1 lt – 4 cups vegetable stock or hot water
Juice and zest from 1 ½ lemon
Salt to taste
4 tbsp Parmigiano Reggiano finely grated

Instructions

Put the stock or water in a pot and heat it on the fire. The stock/water has to be hot all the time while you are cooking risotto so that the rice temperature does not drop when you add it to it.
Put the chopped green onion and the extra virgin olive oil in a pot and let it cook on a slow fire for 30 seconds.
Add the rice, mix well, and let it cook for 1 or 2 minutes until it becomes translucent.
Now add enough hot stock/water to cover the rice and turn the fire to medium-low. Keep cooking, occasionally stirring the rice and adding hot stock little by little, until the rice is cooked. It is going to take approximately 18 to 20 minutes depending on the rice you are using.
After the first 12 minutes, add the lemon juice and zest, and keep cooking the rice.
When the rice is ready, put the fire off, add the lemon zest, and grated cheese. Mix very well and make sure that your risotto is moist (or, as we say, all’onda – which literally means wavy) and not sticky. You can do that by adding 1 or 2 extra tbsp of hot stock if needed. Check for salt and season to your liking.
Serve your risotto hot, with some extra lemon zest on the top.

Recipe Notes

Do not wash the rice before cooking it. You want to keep the starch in it, as that is what makes risotto naturally creamy.

If you are not following the Low Fodmap diet, use ½ a chopped onion instead of the green onion and add 1 tablespoon of butter with the grated Parmigiano Reggiano.

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Lemon Risotto