Lemon risotto
Nutrition per serving
A creamy, tangy lemon risotto, fresh and refined. Its light citrus character makes it an elegant dish that makes a change from richer risottos, perfect in spring and summer alike.
Preparation: 10 min | Cooking: 25 min | Servings: 4 | Difficulty: Medium
Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 216 kcal · 9 g protein · 29 g carbohydrate · 5 g fat
Ingredients
- 300 g of risotto rice
- 2 lemons
- 1 onion
- 1 litre of stock
- 50 g of Parmesan
- 1 bunch of basil or parsley
Method
- Fry the onion and toast the rice for 2 minutes.
- Add the stock a ladleful at a time, stirring.
- Add the lemon zest and juice during cooking.
- Off the heat, stir in the Parmesan and herbs.
Nutritional benefits
Creamy thanks to the rice starch rather than cream, this risotto stays moderate in fat. The lemon brings freshness and vitamin C without calories, and the Parmesan adds calcium and flavour. A light, elegant seasonal dish that is naturally gluten-free.
Variations and substitutions
- Add courgettes or asparagus.
- Vegan: use nutritional yeast instead of Parmesan.
- Add prawns for a high-protein version.
- Add mint for extra freshness.
Storage and preparing ahead
Best fresh; keeps for 2 days. Reheat with a little stock.
💡 Good to know
Add the zest as well as the juice: it is the zest that gives the risotto an intense lemon aroma without too much acidity.
Read also
Discover more vegetarian recipes · healthy & balanced recipes · gluten-free recipes.
The foods in this recipe: rice · lemons · onion · stock · Parmesan.
You might also like these recipes: Vanilla chia pudding · Classic buckwheat galettes · Quinoa tabbouleh.
