This lemon and herb risotto is a fresh and flavorful vegetarian side dish that comes alive with lemon, white wine, and an assortment of herbs.
I suggest serving this lemon risotto recipe as a side dish, but it can also be enjoyed on its own.
I took some of the leftovers for my work lunch and thoroughly enjoyed it! It reheated well in the microwave.
The trick to cooking risotto is having a bit of patience. I know, coming from me that’s a tall order! Resist the urge to crank up the heat… you will just end up with under-cooked rice that is probably partially stuck on the pan. Been there, done that!
Risotto is one of those things that’s best enjoyed when you have a bit of time to spend in the kitchen. You can stir the risotto with one hand while sipping on the rest of the white wine with the other. 😉
Don’t limit yourself to the herbs I used. If you have a garden full of herbs, swap in what makes sense for you!
I love risotto because it’s naturally creamy. I don’t make it too often (in fact, the last time I made it was when I did my lemon shrimp risotto for this blog aaages ago). It was about time to make another one!
All in all, this is a pretty simple recipe… it just takes a bit of time. If you’ve never made risotto before, the idea is to add the liquids (veg broth + wine) in a ladle at a time until the arborio rice soaks it up. You then repeat until the rice is al dente (it should have a little bite to it!) and you’ve used the liquid up. This process can take a while, but that’s ok… it’s actually quite relaxing if you like to cook.
Hope you love this lemon herb risotto!
Questions? Leave me a comment.
Lemon Herb Risotto
A recipe for risotto that makes a fresh and flavorful vegetarian side dish.
- 5 cups vegetable broth
- 1 cup white wine
- 2 tablespoons butter
- 1 small shallot chopped finely
- 2 cloves garlic minced
- 2 cups arborio rice
- Juice + zest from 1 large lemon
- 1/2 cup (packed) mixed fresh herbs (I used oregano parsley, basil, chives, & dill) chopped finely
- Salt & pepper to taste
- Freshly grated parmesan cheese (optional)
- Add the broth and wine to a pan on high heat. You'll want to reduce the heat to low just before it boils.
- Melt the butter in a skillet on medium heat.
- Chop shallot and mince garlic then add to the skillet and cook for a couple of minutes, taking care not to brown them.
- Add the rice to the skillet and stir constantly for a couple of minutes, ensuring that it's coated in the butter. Reduce heat to medium-low.
- Add the liquid into the rice one ladle at a time, adding more once the rice absorbs it. Make sure you stir often... basically constantly. Repeat this process until you've used up all the liquid and the risotto is al dente and nice and creamy.
- Once you've used up all the liquid, stir in the lemon juice and zest, herbs, and season it with salt & pepper.
- If desired, serve risotto with freshly grated parmesan cheese. The cheese can be stirred in prior to serving or sprinkled on top.
- Cooking time may vary a bit depending on the heat you use and how quickly the rice soaks the liquid up. Don't force it by turning up the heat... risotto can be a bit of a slow process, but it's worth it. 🙂
- If you do find yourself needing more liquid towards the end and you're out of broth, you can just warm some water up and add it to the risotto one ladle at a time.
- If this dish being vegetarian isn't a concern, feel free to use any kind of stock/broth (chicken, beef, etc.).
- Swap the butter for oil and leave out the cheese to make this lemon and herb risotto vegan.