Lemon Risotto (Risotto al Limone)

Name: Lemon Risotto (Risotto al Limone)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 tbsp Olivea Extra Virgin Olive Oil, divided; 1 large shallot, finely chopped; 2 garlic cloves, minced; 1 1/2 cups arborio rice; 1/2 cup dry white wine; 5 cups low-sodium vegetable or chicken stock, kept warm; 2 lemons, zested and juiced; 3/4 cup grated parmesan cheese; 2 tbsp unsalted butter; 2 tbsp flat-leaf parsley, finely chopped; to taste sea salt; to taste freshly ground black pepper

This creamy lemon risotto (risotto al limone) is bright, silky, and ready in about 35 minutes. Olivea extra virgin olive oil toasts the rice and finishes the dish with a fresh, peppery drizzle that makes the lemon sing.

By Olivea Kitchen | Published June 18, 2026

Jump to Recipe

Prep 10 min

Cook 25 min

Total 35 min

Intermediate

Why We Love This Recipe

There is something quietly luxurious about a risotto al limone. The rice turns creamy on its own as it releases its starch, and bright lemon zest and juice keep the whole dish feeling light instead of rich. We build that flavor with Olivea extra virgin olive oil in two places: toasting the arborio rice at the start so each grain is coated and fragrant, and a generous finishing drizzle that adds a peppery, grassy note the moment the dish hits the plate.

That finishing drizzle does more than taste good. Extra virgin olive oil delivers heart-healthy monounsaturated fats and naturally occurring polyphenols, including hydroxytyrosol, one of the most studied compounds in the Mediterranean diet. The lemon brings vitamin C, while parmesan adds calcium and protein, and the whole dish leans on the same fresh, citrus-forward profile we love in our pasta al limone.

It is a dish that feels special enough for a dinner party yet comes together in one pan on a weeknight. Bright, creamy, and genuinely good for you, it is exactly the kind of cooking the Mediterranean table does best.

View Nutrition Facts

Recipe Success Tips

Use real arborio or carnaroli rice.

Short-grain Italian rice is what makes risotto creamy. The high starch content releases as you stir, building that signature silky texture. Long-grain rice will not give you the same result, so it is worth seeking out arborio or carnaroli.

Keep your stock warm the whole time.

Add the broth one ladle at a time, and keep the pot of stock simmering on a back burner. Cold liquid shocks the rice and stalls the cooking, while warm stock keeps everything moving and helps the grains cook evenly to a perfect al dente.

Zest before you juice.

Always grate the lemon zest while the fruit is whole and firm, then cut and juice it. The zest holds the fragrant oils that carry most of the lemon aroma, so do not skip it. Use a microplane and take only the yellow, not the bitter white pith.

Finish with a generous drizzle of Olivea EVOO.

A swirl of Olivea extra virgin olive oil at the very end adds a fresh, peppery brightness that ties the lemon and parmesan together. Use a fruity, robust oil here since you taste it raw, and add it right before serving while the risotto is still glossy and hot.

Stop cooking while it still flows.

Risotto should be loose and creamy, never stiff, what Italians call all'onda, meaning it moves in waves on the plate. Pull it off the heat when it still spreads slightly when you tilt the pan, because it keeps thickening as it sits.

Add the lemon off the heat.

Stir the lemon juice and zest in at the very end, after the heat is off, along with the butter and cheese. This keeps the citrus bright and prevents any bitterness, locking in that fresh, zesty finish.

Ingredients

servings

3 tbsp Olivea Extra Virgin Olive Oil, divided
1 large shallot, finely chopped
2 garlic cloves, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
5 cups low-sodium vegetable or chicken stock, kept warm
2 lemons, zested and juiced
3/4 cup grated parmesan cheese
2 tbsp unsalted butter
2 tbsp flat-leaf parsley, finely chopped
to taste sea salt
to taste freshly ground black pepper

Kitchen Tools You'll Need

Wide Heavy-Bottomed Pan or Saute Pan

Medium Saucepan

Wooden Spoon

Microplane or Zester

Ladle

Chef's Knife

How to Cook Lemon Risotto (Risotto al Limone)

PREP

Pour the stock into a medium saucepan and bring it to a gentle simmer, then keep it warm over low heat the entire time you cook. Zest both lemons with a microplane, then juice them and set the zest and juice aside in separate bowls.

Finely chop the shallot and mince the garlic. Grate the parmesan so it is ready to fold in at the end.

COOK

Warm 2 tablespoons of Olivea extra virgin olive oil in a wide heavy-bottomed pan over medium heat. Add the shallot with a pinch of salt and cook for 3 to 4 minutes, stirring, until soft and translucent but not browned. Stir in the garlic and cook for 30 seconds until fragrant.

Add the arborio rice and stir for about 2 minutes, until the edges of the grains turn translucent and the rice smells lightly toasted. This step coats every grain in oil and builds a nutty backbone of flavor.

Pour in the white wine and stir constantly until it has almost fully absorbed and the sharp alcohol smell cooks off, about 1 to 2 minutes.

Begin adding the warm stock one ladleful at a time, stirring often and waiting until each addition is nearly absorbed before adding the next. Keep the heat at a steady medium simmer. Continue for about 18 to 20 minutes, until the rice is creamy and al dente with a slight bite at the center.

FINISH

Remove the pan from the heat. Stir in the butter, parmesan, lemon zest, and most of the lemon juice until the risotto is glossy and creamy. Taste and add more lemon juice, salt, and black pepper as needed. If it tightens up, loosen it with a final splash of warm stock so it flows in soft waves.

Spoon into warm bowls, finish each serving with a generous drizzle of the remaining Olivea extra virgin olive oil, and scatter the chopped parsley over the top. Serve immediately while creamy and hot.

Recipe Notes

Serving Suggestions

Lemon risotto is a complete meal on its own, but it shines next to bright, briny flavors. Spoon it alongside lemon garlic shrimp for an elegant dinner, or serve it as a side to roasted fish or chicken. A crisp green salad dressed in lemon vinaigrette echoes the citrus and keeps the plate feeling fresh.

Variations

For a richer, more classic bowl, fold in extra parmesan and a knob of mascarpone, or take inspiration from our creamy parmesan risotto as a base. Stir in blanched asparagus or peas in spring, or add a handful of baby spinach with the lemon for color. A pinch of red pepper flakes adds gentle warmth.

Storage Tips

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. It will firm up as it chills, which is normal. Reheat gently in a pan with a splash of warm stock or water, stirring until it loosens back to a creamy consistency, then finish with a fresh drizzle of olive oil.

Make-Ahead Instructions

Risotto is best fresh, but you can par-cook it ahead. Cook the rice until about three-quarters done, spread it on a tray to cool quickly, then refrigerate. When ready to serve, return it to the pan and finish with the remaining warm stock, lemon, butter, and cheese just before eating.

Ingredient Sourcing

Use a fruity, robust extra virgin olive oil for the finishing drizzle since you taste it raw and it carries the whole dish. Fresh lemons, real Parmigiano-Reggiano, and proper arborio or carnaroli rice make a noticeable difference in this simple recipe where every ingredient is on display.

Nutrition Facts per Serving

Nutrition Facts

Serving size about 1 1/2 cups

Calories 470

% Daily Value*

Total Fat 19g24%

Saturated Fat 7g35%

Trans Fat 0g

Unsaturated Fat 11g

Monounsaturated Fat 9g

Polyunsaturated Fat 1.5g

Cholesterol 28mg9%

Sodium 560mg24%

Total Carbohydrate 61g22%

Dietary Fiber 2g7%

Total Sugars 2g

Includes 0g Added Sugars 0%

Protein 12g24%

Vitamin A 90mcg10%

Vitamin C 18mg20%

Vitamin D 0mcg0%

Calcium 200mg15%

Iron 1.5mg8%

Potassium 230mg5%

* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

This lemon risotto delivers Olivea extra virgin olive oil two ways: toasted into the rice and drizzled fresh at the finish, so you get its bright flavor and polyphenols in every bowl. For an easy way to enjoy those same olive polyphenols every single day without cooking, our Hydroxytyrosol Supplement makes it effortless.

Olivea: Suplemento de hidroxitirosol

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Frequently Asked Questions

What is risotto al limone?

Risotto al limone is a classic Italian lemon risotto made with creamy arborio rice, fresh lemon zest and juice, parmesan, and butter. It is bright and citrus-forward rather than heavy, and a finishing drizzle of extra virgin olive oil ties the flavors together.

What is the best rice for lemon risotto?

Short-grain Italian rice such as arborio or carnaroli is best because its high starch content creates the signature creamy texture. Avoid long-grain rice, which will not release enough starch to give you a proper risotto.

Do I have to use white wine in lemon risotto?

No. The wine adds acidity and depth, but you can leave it out and replace it with an equal amount of warm stock plus an extra squeeze of lemon. Add a splash of lemon juice in its place to keep that bright lift.

How do I keep lemon risotto from turning bitter?

Add the lemon juice and zest off the heat at the very end, and zest only the yellow part of the peel, not the white pith. Cooking the lemon too long or grating into the pith are the two main causes of bitterness.

Can I make lemon risotto without parmesan?

Yes. For a dairy-free version, leave out the parmesan and butter and finish with an extra drizzle of Olivea extra virgin olive oil and a little nutritional yeast for savory depth. The rice will still be creamy from its own starch.

Why finish risotto with olive oil instead of more butter?

A raw drizzle of extra virgin olive oil adds a fresh, peppery, grassy note that complements lemon beautifully and lightens the dish. It is also how the finishing flavor carries Olivea's polyphenols straight to the plate.

How do I store and reheat lemon risotto?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of warm stock or water, stirring until creamy again, then add a fresh drizzle of olive oil before serving.

Is lemon risotto vegetarian?

Yes, as written it is vegetarian when you use vegetable stock and a vegetarian parmesan. To make it vegan, swap in plant-based parmesan, skip the butter, and lean on the olive oil and lemon for richness.

What should I serve with lemon risotto?

It pairs beautifully with seafood, roasted chicken, or a simple green salad. Lemon garlic shrimp or pan-seared fish make it a complete, elegant meal, and a crisp white wine rounds it out.

Can I make lemon risotto ahead of time?

Risotto is best fresh, but you can par-cook the rice to about three-quarters done, cool it quickly, and refrigerate. Finish with the remaining warm stock, lemon, butter, and cheese just before serving for the creamiest result.