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