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Vegetarian, Italy

Lemon basil risotto

Lemon risotto is a vegetarian Italian dish for 4 people, ready in 35 minutes, rated easy, for about €2.40 per person. Lemon zest and juice bring a bright acidity that balances the creaminess of the parmesan and butter. The key to success is adding the hot broth ladle by ladle and stirring in the lemon off the heat to keep its aroma.

A risotto full of freshness with lemon, basil, and parmesan, as light as a seaside dish.

Lemon basil risotto
Total time
35 min
Difficulty
Easy
Cost per person
€2.40
Calories per person
400 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

This risotto plays on the contrast between tender, creamy rice and a sharp hit of lemon. Parmesan gives it body, butter rounds everything out, and basil torn in at the end adds a fresh note that sets it apart from a classic risotto. It smells like spring the moment you zest the lemon.

It's a great choice for a weeknight dinner that feels a bit more special, or for having people over without spending hours in the kitchen. Since it stays light and fragrant, it works just as well as a vegetarian main or as a generous starter before grilled fish. Kids used to milder flavors might find the lemon a bit strong, but adults tend to love it.

The ingredients

4 people

Pantry

  • Arborio riceoften in the pantry 320 g
  • Dry white wineoften in the pantry 10 cl
  • Vegetable brothoften in the pantry 1.2 l
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Unwaxed lemons 2
  • Onion 1
  • Basil 8 sprigs

Dairy

  • Grated parmesan 90 g
  • Butter 40 g

Allergens Lactose

The step by step recipe

  1. Heat the broth. Zest both lemons and juice one of them.

    Only remove the yellow part of the zest, the white pith is bitter.

  2. Sweat the chopped onion in the oil and half the butter, add the rice and toast it. 4 min

    The rice should sizzle gently, it shouldn't brown.

  3. Pour in the wine, then the hot broth ladle by ladle, stirring, until the rice is tender. 17 min

    Stop when the rice is al dente, it will keep cooking off the heat.

  4. Off the heat, stir in the zest, two spoonfuls of lemon juice, the remaining butter, and the parmesan. 2 min

    Taste before adding more juice, a lemon can be very sharp.

  5. Let it rest for a minute and serve with the torn basil. 1 min

    Tear the basil by hand rather than cutting it, it browns less that way.

Our tips to get it right

  • Pick unwaxed lemons since you're using the zest, their skin hasn't been treated after harvest.
  • Keep the broth simmering throughout cooking, cold broth cools the rice down and makes it take longer to cook.
  • Stir often but not constantly, the rice also needs contact time with the bottom of the pan to cook properly.

The variations

  • Swap the basil for fresh mint for an even fresher summer version.
  • Add sautéed green asparagus at the end of cooking for a heartier spring risotto.
  • For a quicker version, use quick cooking risotto rice and cut the broth simmering time in half.

What to serve it with

  • A lemony green salad
  • A glass of dry white wine
  • Grilled white fish fillets

Storage

This risotto keeps for 2 days in the fridge in a sealed container, though it loses some of its creaminess as it cools. It doesn't freeze well, the rice turns mushy once thawed. Reheat it gently in a pan with a splash of broth or water to bring back its texture.

Questions about this dish

Can I make this risotto ahead of time?

Risotto is best eaten right after it's made, since it loses its creaminess as it cools. You can prep the broth and chop the onion ahead, but start cooking the rice just before serving.

What rice can I use if I don't have arborio?

Carnaroli rice works just as well and gives an even creamier risotto. Avoid long grain rice like basmati, it doesn't have enough starch to bind the sauce.

Can I make this risotto without white wine?

Yes, replace the wine with a bit of broth plus a spoonful of lemon juice. The flavor will be slightly simpler, but it still works well.

Can I swap the parmesan for another cheese?

Grana padano has a similar taste and texture and works well here. For a lactose free version, a plant based hard cheese works, though the final creaminess will be different.

How long does it take to make a lemon and basil risotto?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a lemon and basil risotto?

About 400 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lemon and basil risotto cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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