Dinner during Springtime doesn’t get much better than this Creamy Lemon Parmesan Risotto. Springtime calls for asparagus, and lemons, and all things fresh and light. This risotto is simple and goes beautifully with many different chicken recipes. Try it alongside chicken milanese, piccata, or just a nice lemony and white wine chicken.
I’m not going to lie to you and tell you risotto is a cinch to make, cuz it’s not. It does take a little muscle and some patience, but when it comes to time… it only takes twenty minutes start to finish. And hey, 20 minutes ain’t bad. But you have to stand at the stove, stirring for that entire twenty minutes, so this is not for everybody. But everybody can do it.
You can use this risotto recipe as a base for other kinds of risotto like a mushroom or asparagus risotto. Creamy lemon parmesan risotto is simply the best. It’s warm, yet summery tasting.
- 1 1/2 pints chicken broth (vegetable broth can be substituted) approximately
- 4 Tablespoons butter
- 1 Tablespoon olive oil
- 1 clove of garlic, finely minced
- 1 1/4 cups arborio rice (short grain rice)
- 1/4 cup white wine, room temperature
- 1/2 cup of grated parmesan cheese
- salt and pepper to taste
- juice of 1 lemon
- parsley for garnish (is it ever really for flavor?)
- Warm the broth on the stove top, keep it at a low simmer.
- Heat two tablespoons of the butter with the olive oil in a heavy based, large sauce pan, with high sides.
- Add the garlic to the melted butter and olive oil. Saute about ten seconds.
- Add the rice, stir to coat , continue stirring with a wooden spoon for about one minute.
- Add the wine to the rice and stir until it is absorbed.
- Add a ladleful of hot broth and continuously stir until the liquid is absorbed. Stir vigorously and incorporate as much air as possible. Continue until the rice is al dente (has a little bit of a bite to it), about 20 minutes. Save a ladleful of broth.
- Turn off the heat, add the parmesan, remaining butter, lemon, and reserved broth and stir. Cover with a lid and leave to rest for two minutes. Spoon into bowls immediately. It should scoop like a thick soup and will pour into the bowl nicely.
- Top with more parmesan and salt and pepper to taste!