Risotto al Limone
A creamy Italian classic with a bright, citrusy twist from fresh lemons and Parmesan cheese. Perfect for any occasion!
Ingredients
- 1 cup Arborio rice
- 1 small onion finely diced
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth warmed
- 1/3 cup freshly grated Parmesan cheese
- 1 lemon zested and juiced
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a heavy-bottomed pan and sauté the onion until soft.
- Add the rice, stirring to coat in the oil, and toast lightly for 2 minutes.
- Gradually add warm broth, one ladle at a time, stirring constantly until absorbed.
- Continue adding broth until the rice is creamy and al dente, about 20–25 minutes.
- Stir in lemon juice, zest, Parmesan cheese, and butter. Season with salt and pepper.
- Serve immediately, garnished with fresh parsley and extra Parmesan.