Welcome back to the blog, food lovers! Today, we’re diving into the comforting world of risotto—a classic Italian dish that’s creamy, flavorful, and oozes sophistication. This Lemon Herb Risotto is not only a show-stopper; it’s also surprisingly easy to make. With fragrant herbs, fresh lemon zest, and a splash of white wine, this dish will elevate any dinner table. So, let’s get cooking!
Ingredients
To whip up this delightful risotto, you’ll need the following ingredients:
- ½ medium onion or ½ cup shallots, diced finely
- 4 cloves of garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cups vegetable stock (keep it warm)
- ¼ cup dry white wine + enough for 3-4 extra small splashes of wine
- 1 cup arborio rice
- 1 tablespoon lemon zest, plus the juice from half of the lemon
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
- 1 teaspoon salt
- 1 teaspoon fresh black pepper
- 1 cup freshly grated parmesan cheese (plus extra for serving)
Instructions
Step 1: Prepare Your Stock
Begin by heating your vegetable stock in a saucepan over low heat, and keep it warm throughout the cooking process. This is crucial for a creamy risotto!
Step 2: Sauté the Aromatics
In a large skillet (or a wok, if you have one—trust me, it works wonders for risotto!), heat the olive oil and butter over medium heat. Add the diced onion (or shallots) and cook until just tender, about 3-4 minutes. Add in the minced garlic and sauté for an additional minute until fragrant.
Step 3: Toast the Rice
Next, add the arborio rice to the skillet, tossing it to coat the grains with the oil and butter. Allow the rice to toast for about 1-2 minutes, which will enhance its nuttiness and flavor.
Step 4: Splash in the Wine
Pour in the dry white wine, stirring continuously until the rice absorbs it completely. This should take about 1-2 minutes.
Step 5: Add Zest and Dry Herbs
Stir in half of the lemon zest. If you’re using dried herbs(rosemary, thyme, and basil), you’ll add them now as well. Otherwise, wait until step 7 to add fresh herbs. This is also the time to incorporate a ladleful of warm stock and a splash of wine. Stir until the stock is absorbed.
Step 6: The Stock Dance
Continue this process—adding stock ladle-by-ladle, waiting for it to absorb, and stirring—until you’ve used nearly all the stock. This whole process should take about 17-25 minutes. Keep in mind, patience is key, and the stirring helps achieve that creamy texture!
Step 7: Introduce Fresh Herbs
When you’re down to your last ladle of stock, if you’re using fresh herbs, it’s time to add them (rosemary, thyme, and basil) along with the last bit of stock. Stir until it’s halfway absorbed.
Step 8: Finish with Cheese
At this point, it’s time to add the freshly grated parmesan cheese! Stir it through until everything is creamy and thick but still retains a beautiful risotto texture. If it becomes too thick, feel free to stir in a little more stock to adjust.
Step 9: Serve with Style
Dish up your luscious risotto and top with the remaining lemon zest. Add extra parmesan cheese if desired. For an extra touch of elegance, you can garnish with a slice of lemon on the side.
Conclusion
And there you have it! A creamy, dreamy Lemon Herb Risotto that will impress anyone lucky enough to sit at your table. It’s perfect as a main course or as a side dish paired with grilled veggies or proteins. Enjoy this culinary experience, and don’t forget to share your own twists on this recipe in the comments below!
Happy cooking! 🍋✨
Prep Time: 15 min Cook Time: 30 min Total Time: 45 min
Servings: 4
Ingredients
- ½ medium onion or ½ cup shallots, diced finely
- 4 cloves of garlic, minced
- 1 TBSP olive oil
- 1 TBSP butter
- 4 cups vegetable stock
- ¼ cup dry white wine + enough for 3-4 extra small splashes of wine
- 1 cup arborio rice
- 1 Tbsp, zested lemon skin plus the juice from half of the lemon
- 1 tsp dried rosemary or 1 TBSP fresh rosemary, chopped
- 1 tsp dried thyme or 1 TBSP fresh thyme, chopped
- 1 tsp dried basil or 1 TBSP fresh basil, chopped
- 1 tsp salt
- 1 tsp fresh black pepper
- 1 cup freshly grated parmesan cheese (plus extra for serving)
Instructions
- Begin by heating your stock and keeping it warm
- Add butter and oil to a large skillet over medium heat (I actually use a wok for risotto!)
- Add the onions and cook until just tender, then add the garlic. Cook 1 minute longer.
- Add the rice and toss to coat, (making sure oil gets onto every grain of rice if you can). Let it absorb for about 1-2 minutes
- Add the wine and stir until it is absorbed. (about 1-2 more minutes)
- Add half of the lemon zest,
- Note: If using dried herbs, add these now. If using fresh herbs, add herbs in on step 8. For dried herbs, add: dried rosemary, dried thyme, dried basil, 1 ladle full of the stock, and a splash of the wine and stir until the stock absorbs. Let absorb for 5 minutes each time stirring every 2 minutes
- Repeat this until you have used almost all of the stock – it should take about 17-25 minutes.
- When you add the last ladle of stock, also add the fresh parsley
- Note: If using fresh herbs, now is when you will add your fresh rosemary, fresh thyme, and fresh basil
- Let the stock absorb halfway and then add your cheese.
- Let it absorb until it is creamy and thick, but not soupy.
- Serve topped with the rest of the lemon zest, adding extra parmesan if desired. Optional: Top with a slice of lemon for garnish.
@BobbyHartCooking 
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