This delicious, creamy lemon risotto is quick and easy to make, perfect for a comforting lunch or dinner. With vibrant lemon zest, fragrant rosemary, and rich Parmesan, this dish is packed with flavor. You can easily swap ingredients based on what’s available, making it a flexible and satisfying meal for any occasion.
Ingredients Needed:
- 2 shallots, finely chopped
- 1 stick celery, finely chopped
- 60g unsalted butter, divided
- 1 tbsp olive oil
- 300g risotto rice
- 1 litre vegetable stock
- Zest and juice of ½ unwaxed lemon
- Needles from 2 small sprigs of fresh rosemary, finely chopped
- 1 large egg yolk
- 4 tbsp grated Parmesan cheese, plus extra to sprinkle
- 60ml double cream
- Maldon sea salt flakes, to taste
- White pepper, to taste
How To Make lemon risotto?
- Prepare base ingredients: Blitz 2 shallots and 1 stick of celery in a food processor until finely chopped.
- Cook aromatics: Heat 30g (2 tbsp) butter and 1 tbsp olive oil in a wide saucepan. Add the shallot-celery mix and cook gently for 5 minutes, stirring occasionally, without letting it brown.
- Add rice: Stir in 300g (1½ cups) risotto rice, ensuring each grain is coated in butter and oil.
- Cook risotto: Keep 1 liter (4 cups) vegetable stock warm in a separate saucepan. Add a ladleful of stock to the rice, stirring until it’s absorbed. Repeat, adding stock one ladle at a time, until the rice is al dente (18-20 minutes). If needed, add hot water if you run out of stock.
- Add flavorings: Mix the zest of ½ lemon and 2 sprigs of rosemary needles into the risotto. In a small bowl, whisk together 1 egg yolk, lemon juice, 4 tbsp Parmesan, 60ml (¼ cup) double cream, and a pinch of white pepper.
- Finish risotto: Remove the risotto from heat. Stir in the egg mixture, remaining 30g (2 tbsp) butter, and salt to taste. Check to season and adjust.
- Serve: Sprinkle with extra Parmesan and serve immediately.
Recipe Tips:
- Use warm stock: Always keep the vegetable stock warm while cooking the risotto. Cold stock will slow down the cooking process and affect the creamy texture of the dish.
- Stir constantly but not aggressively: Stirring helps release the starch from the rice, making the risotto creamy. Be gentle to avoid breaking the grains, which keeps the texture perfect.
- Add stock gradually: Add one ladle of stock at a time and wait until it’s absorbed before adding more. This allows the rice to cook evenly and soak up all the flavors.
- Don’t overcook the rice: The rice should be al dente—soft on the outside but with a slight bite in the center. Overcooked rice will make the risotto mushy.
- Mix in the egg off the heat: When adding the egg mixture at the end, make sure the pan is off the heat to prevent the egg from scrambling. This ensures a smooth, silky finish.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover risotto cool to room temperature, then place it in an airtight container. It stays fresh in the fridge for up to 2 days.
- Freeze: Cool the risotto completely before freezing. Store it in an airtight container or freezer bag, and it will last for up to 1 month.
- Reheat: Warm the risotto in a pan on low heat, adding stock or water if necessary to restore its creaminess. Stir while heating until it’s hot throughout.
Nutrition Facts:
- Calories: 440 kcal
- Total Fat: 16g
- Saturated Fat: 7g
- Cholesterol: 33mg
- Sodium: 616mg
- Potassium: 480mg
- Total Carbohydrate: 55g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 14g
Try More Nigella Lawson Recipes:
Nigella Lemon Risotto Recipe
Description
This delicious, creamy lemon risotto is quick and easy to make, perfect for a comforting lunch or dinner. With vibrant lemon zest, fragrant rosemary, and rich Parmesan, this dish is packed with flavor. You can easily swap ingredients based on what’s available, making it a flexible and satisfying meal for any occasion.
Ingredients
Instructions
- Prepare base ingredients: Blitz 2 shallots and 1 stick of celery in a food processor until finely chopped.
- Cook aromatics: Heat 30g (2 tbsp) butter and 1 tbsp olive oil in a wide saucepan. Add the shallot-celery mix and cook gently for 5 minutes, stirring occasionally, without letting it brown.
- Add rice: Stir in 300g (1½ cups) risotto rice, ensuring each grain is coated in butter and oil.
- Cook risotto: Keep 1 liter (4 cups) vegetable stock warm in a separate saucepan. Add a ladleful of stock to the rice, stirring until it’s absorbed. Repeat, adding stock one ladle at a time, until the rice is al dente (18-20 minutes). If needed, add hot water if you run out of stock.
- Add flavorings: Mix the zest of ½ lemon and 2 sprigs of rosemary needles into the risotto. In a small bowl, whisk together 1 egg yolk, lemon juice, 4 tbsp Parmesan, 60ml (¼ cup) double cream, and a pinch of white pepper.
- Finish risotto: Remove the risotto from heat. Stir in the egg mixture, remaining 30g (2 tbsp) butter, and salt to taste. Check to season and adjust.
- Serve: Sprinkle with extra Parmesan and serve immediately.
Notes
- Use warm stock: Always keep the vegetable stock warm while cooking the risotto. Cold stock will slow down the cooking process and affect the creamy texture of the dish.
- Stir constantly but not aggressively: Stirring helps release the starch from the rice, making the risotto creamy. Be gentle to avoid breaking the grains, which keeps the texture perfect.
- Add stock gradually: Add one ladle of stock at a time and wait until it’s absorbed before adding more. This allows the rice to cook evenly and soak up all the flavors.
- Don’t overcook the rice: The rice should be al dente—soft on the outside but with a slight bite in the center. Overcooked rice will make the risotto mushy.
- Mix in the egg off the heat: When adding the egg mixture at the end, make sure the pan is off the heat to prevent the egg from scrambling. This ensures a smooth, silky finish.
Nigella Lemon Risotto Recipe