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Lemon Risotto

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


  • 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


  1. 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.
  2. 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.
  3. Add the rice, mix well, and let it cook for 1 or 2 minutes until it becomes translucent.
  4. 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.
  5. After the first 12 minutes, add the lemon juice and zest, and keep cooking the rice.
  6. 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.
  7. 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.