Go Back
Risotto is a classic Italian dish known for its creamy texture and rich flavors, making it a beloved staple in kitchens around the world. This dish, which hails from Northern Italy, has become synonymous with comfort food, often evoking images of cozy family dinners and festive gatherings. The process of making risotto is both an art and a science, requiring attention and care to achieve the perfect consistency. Among the myriad variations of this traditional dish, the Zesty Creamy Lemon Garlic Risotto stands out for its vibrant flavors and refreshing twist.

Creamy Lemon Garlic Risotto

Discover the joy of making Zesty Creamy Lemon Garlic Risotto, an Italian classic that's both comforting and sophisticated. This recipe features creamy Arborio rice enhanced with fresh lemon, aromatic garlic, and a touch of heavy cream for richness. Perfect for weeknight dinners or special occasions, this dish is surprisingly simple to prepare, requiring only a few ingredients and your patience. Elevate your cooking skills and impress your guests with this delightful risotto that's bursting with flavor!
Print Recipe Pin Recipe

Ingredients
  

1 cup Arborio rice

4 cups vegetable or chicken broth (low sodium)

1 cup dry white wine (such as Sauvignon Blanc)

1 medium onion, finely chopped

4 cloves garlic, minced

1/2 cup heavy cream

1 cup freshly grated Parmesan cheese

2 tablespoons olive oil

1 tablespoon unsalted butter

Zest of 1 lemon

Juice of 1 lemon

Salt, to taste

Freshly cracked black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the broth: In a medium saucepan, heat the broth over low heat. Keep it warm but not boiling as this will help the rice cook evenly.

    Sauté aromatics: In a large skillet, heat the olive oil and unsalted butter over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.

      Toast the rice: Add the Arborio rice to the skillet and stir, coating the grains with the oil and butter. Toast the rice for about 2-3 minutes, until it becomes slightly translucent around the edges.

        Deglaze with wine: Pour in the dry white wine and stir continuously until most of the liquid has evaporated, allowing the rice to absorb the wine’s flavors (about 3-5 minutes).

          Add broth gradually: Begin adding the warm broth, one ladle at a time, to the rice. Stir gently and allow the rice to absorb the liquid before adding more. This process will take about 20-25 minutes. Continue until the rice is creamy and al dente.

            Incorporate cream and cheese: Once the rice is nearly cooked, stir in the heavy cream, lemon zest, lemon juice, and grated Parmesan cheese. Mix well until creamy and adjust seasoning with salt and freshly cracked black pepper to taste.

              Final touches: Once the risotto is creamy and perfectly cooked, remove it from heat. Let it sit for a couple of minutes before serving.

                Garnish and serve: Spoon the risotto into bowls, garnish with freshly chopped parsley, and enjoy this zesty, creamy dish.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4