There’s just something magical about the way this herb and lemon risotto comes together creamy, bright, and bursting with flavor in every bite. This is one of those dishes I turn to when I want something cozy but fresh, especially in spring and summer. It pairs beautifully with grilled chicken, roasted salmon, or even as a light vegetarian main with a leafy green salad. The fresh herbs and zesty lemon give it that little something extra that feels gourmet but is still incredibly easy to make.

Why You’ll Love Herb & Lemon Risotto

This risotto is the perfect balance of creamy comfort and bright, tangy flavor. It’s quick enough for a weeknight dinner but feels special enough to serve for guests. Plus, you can easily make it your own add chicken, shrimp, or keep it vegetarian. It’s also a great way to sneak in fresh herbs for kids who might be hesitant about “green things” the flavor is so gentle and well-balanced that they won’t mind one bit.

Simple Ingredients

These pantry and fridge staples come together into something truly special.

Arborio Rice: This short-grain rice is essential for risotto it gets perfectly creamy as it cooks without needing any heavy cream.
Butter & Olive Oil: We use both for richness and depth olive oil to sauté, butter to finish for that classic risotto creaminess.
Onion & Garlic: These form the flavorful base and give the risotto a warm, aromatic start.
Broth (Chicken or Veggie): This is slowly added and absorbed by the rice, giving it a soft, luxurious texture and flavor.
White Wine: Optional, but highly recommended it adds brightness and depth that balances the creamy rice.
Lemon Zest & Juice: These are the stars! The zest brings a bright aroma, while the juice adds a tangy freshness.
Fresh Herbs (Parsley, Dill, Oregano): These herbs lift the dish with their freshness and add lovely green flecks throughout.
Salt & Pepper: Just enough to enhance all the other flavors season as you go!
Parmesan (Optional): For a slightly richer and cheesier finish, Parmesan is always welcome in risotto.

Servings & Time

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

What is Needed

1 ½ cups Arborio rice
2 tbsp butter (divided)
1 tbsp olive oil
1 small onion, finely diced
2 garlic cloves, minced
4–5 cups chicken or vegetable broth, warmed
½ cup dry white wine (optional)
1 large lemon, zested
3 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 tbsp fresh oregano (or 1 tsp dried)
½ tsp salt (adjust to taste)
¼ tsp black pepper
Optional: ½ cup grated Parmesan

How to Make Herb & Lemon Risotto

In a small saucepan, keep your broth warm over low heat. This helps the rice absorb liquid evenly.
In a large skillet or saucepan, heat 1 tbsp butter and olive oil over medium heat. Add the diced onion and cook for 2–3 minutes, until translucent. Add garlic and sauté another 30 seconds.
Stir in Arborio rice and toast for 1–2 minutes, stirring frequently, until edges are slightly translucent.
Pour in the white wine, stirring constantly until mostly absorbed.
Begin adding warm broth, one ladle at a time, stirring often. Wait until most of the liquid is absorbed before adding more. Continue until rice is creamy and tender, about 18–20 minutes.
Stir in lemon zest, lemon juice, parsley, dill, oregano, salt, and pepper. Cook for another 2–3 minutes.
Turn off heat and stir in the final tablespoon of butter and Parmesan if using. Let it rest for a minute, then serve warm.

Top Tips

Use warm broth – Cold broth cools the rice each time you add it, which slows down cooking and affects texture.
Stir often, but not constantly – Stirring encourages the rice to release starch, making it creamy without needing cream.
Taste as you go – The best risottos are seasoned gradually taste for salt and acid as you finish.
Finish with fresh herbs at the end – This keeps their flavor bright and fresh rather than muted.
Serve immediately – Risotto waits for no one! It’s best served right after cooking.

Recipe Variations

Add protein: Stir in cooked shrimp, grilled chicken, or flaky white fish.
Go vegetarian: Use veggie broth and skip Parmesan or sub with a plant-based cheese.
Add greens: Stir in a handful of baby spinach or arugula at the end for an extra veggie boost.
Make it extra creamy: Add a splash of cream or a spoonful of mascarpone at the end.

Recommended Equipment

Medium saucepan (for broth)
Large skillet or heavy-bottomed pot
Wooden spoon or silicone spatula
Ladle
Microplane zester
Chef’s knife and cutting board

Make Ahead Tips

Risotto is best made fresh, but you can prep ingredients ahead of time: dice onion, mince garlic, zest and juice the lemon, and chop herbs. Store in separate containers in the fridge until ready to cook.

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a saucepan with a splash of broth or water to loosen it up. Stir frequently over low heat until warmed through.

What to Serve With This Recipe

Grilled or roasted chicken
Lemon-garlic shrimp
Seared scallops
A crisp green salad
Steamed asparagus or roasted veggies

What You Need to Know About This Recipe

Risotto has its roots in Northern Italy and is traditionally a slow-cooked dish made with a starchy rice like Arborio, stirred often to develop its signature creamy texture. What makes this version stand out is the infusion of fresh herbs and lemon, giving it a light, bright flavor that balances out the richness of the rice and butter. It’s an easy way to elevate your meal without much extra effort.

Check out my easy rice cooker risotto recipes!

Herb & Lemon Risotto

Michelle

Creamy Arborio rice risotto with fresh herbs and bright lemon flavor. A simple and elegant side dish perfect for chicken or seafood.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Main Dishes

Servings 4

Equipment

Medium saucepan (for broth)
Large skillet or heavy-bottomed pot
Wooden Spoon or Silicone Spatula
Ladle
Microplane zester
Chef’s knife and cutting board

Ingredients

1 ½ cups Arborio rice
2 tbsp butter divided
1 tbsp olive oil
1 small onion finely diced
2 garlic cloves minced
4 –5 cups chicken or vegetable broth warmed
½ cup dry white wine optional
1 large lemon zested
3 tbsp fresh lemon juice
2 tbsp fresh parsley chopped
1 tbsp fresh dill chopped
1 tbsp fresh oregano or 1 tsp dried
½ tsp salt adjust to taste
¼ tsp black pepper
Optional: ½ cup grated Parmesan

Instructions

Warm the broth: In a small saucepan, keep your broth warm over low heat. This helps the rice absorb liquid evenly.
Sauté aromatics: In a large skillet or saucepan, heat 1 tbsp butter and olive oil over medium heat. Add the diced onion and cook for 2–3 minutes, until translucent. Add garlic and sauté another 30 seconds.
Toast the rice: Stir in Arborio rice and toast for 1–2 minutes, stirring frequently, until edges are slightly translucent.
Deglaze with wine: Pour in the white wine, stirring constantly until mostly absorbed.
Add broth gradually: Begin adding warm broth, one ladle at a time, stirring often. Wait until most of the liquid is absorbed before adding more. Continue until rice is creamy and tender, about 18–20 minutes.
Add lemon and herbs: Stir in lemon zest, lemon juice, parsley, dill, oregano, salt, and pepper. Cook for another 2–3 minutes.
Finish with butter and Parmesan (optional): Turn off heat and stir in the final tablespoon of butter and Parmesan if using. Let it rest for a minute, then serve warm.

Notes

You can skip the wine if needed just add extra broth.
Parmesan is optional but adds a wonderful richness.
Fresh herbs are best, but dried will work in a pinch.

Keyword Herb & Lemon Risotto

One-Pot Cooking Rocks!

Creamy Herb & Lemon Risotto: Light, Creamy, and Delicious