Risotto with Parmesan and Lemon

(from castro15’s recipe box)

Categories: Pasta


  • 6 cups chicken stock
  • 1/4 cup plus 2 tbsp. olive oil, plus more for drizzling
  • 1/2 Spanish onion, finely diced
  • Kosher salt
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 cup freshly grated Parmesan
  • 2 tbsp. minced fresh chives, plus more for topping
  • Grated zest of 1 lemon, plus 1 tsp juice
  • Black pepper


  1. Bring the chicken stock to a simmer in a large saucepan over medium heat.

  2. Meanwhile, heat 2 tbsp. olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes.

  3. Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes.

  4. When the rice is al dente, remove from the heat and stir in the cheese, chives, and lemon juice. Stir in the remaining 1/4 cup olive oil.

  5. Divide the risotta among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.

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