If you’re looking for a dish that feels both comforting and sophisticated, I have to share this Simple Lemon-Parsley Risotto with Parmesan Recipe with you. It’s vibrant, creamy, and perfectly balanced with the fresh zing of lemon and the earthy brightness of parsley. Every bite is like a little celebration, with the parmesan adding that irresistible savory depth. Whether you’re cooking for friends or just treating yourself, this risotto is a guaranteed crowd-pleaser that’s surprisingly easy to whip up.
Ingredients You’ll Need
This recipe calls for a handful of simple ingredients, each playing a special role in creating the luscious texture and bright flavor profile of the dish. From the richness of butter and parmesan to the freshness of lemon and parsley, every element counts.
- Chicken or vegetable broth (4 cups): Provides the warm, flavorful liquid base needed for perfectly cooked risotto.
- Butter (2 tablespoons plus more for serving): Adds a creamy, indulgent richness to the dish and helps sauté the aromatics.
- Onion (1/2 medium, chopped finely): Offers a subtle sweetness that softens as it cooks, building depth.
- Garlic (3 cloves, minced): Infuses the risotto with a delicate savory punch.
- Dry white wine (1/2 cup): Adds acidity and complexity, helping to lift the flavors.
- Uncooked arborio rice (1 cup): Essential for that creamy, al dente risotto texture.
- Lemon juice (1 tablespoon): Brings a refreshing brightness that balances the richness.
- Fresh parsley (1-2 tablespoons, chopped): Lends an herbaceous freshness and lovely green color.
- Freshly grated parmesan cheese (1/2 cup plus extra for serving): Adds savory umami and creamy finish.
- Salt & pepper (to taste): To season perfectly and highlight all the flavors.
How to Make Simple Lemon-Parsley Risotto with Parmesan Recipe
Step 1: Prepare Your Broth
Start by warming your chicken or vegetable broth on the stove over high heat until it’s nearly boiling. Then turn the heat down to low to keep it simmering gently throughout the cooking process. Having hot broth ready is key because adding it gradually helps the rice cook evenly and absorb maximum flavor.
Step 2: Sauté Aromatics in Butter
While the broth heats up, melt butter in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and cook it slowly until it’s softened and translucent, about 5 to 7 minutes. This gentle sauté releases the onion’s natural sweetness, setting a wonderful flavor foundation.
Step 3: Add Garlic and Rice
Stir in the minced garlic and arborio rice, cooking and stirring constantly for 2 to 3 minutes. This step toasts the rice just enough to help it maintain that perfect bite after cooking and allows the garlic to mellow without burning.
Step 4: Pour in the White Wine
Next, pour the white wine into the pan, stirring continuously until the rice absorbs all the liquid. The wine’s acidity brightens the dish while adding another layer of subtle flavor complexity.
Step 5: Gradually Add Broth and Stir
This is where patience truly pays off. Add the warm broth one ladle at a time, stirring almost constantly so the rice can soak up each addition fully. Resist the urge to rush; this gradual process, usually about 25 to 30 minutes, is what creates the creamy, dreamy texture risotto is famous for. Keep the heat moderate to avoid cooking the rice too quickly. If you find the rice still undercooked after the broth is used, simply warm extra broth and continue adding it slowly until the risotto is perfectly al dente.
Step 6: Brighten with Lemon and Parsley
When the rice is just right, stir in the fresh lemon juice and chopped parsley. These ingredients add a lively pop of color and flavor that make the dish feel light and vibrant, balancing the richness beautifully.
Step 7: Finish with Parmesan and Seasoning
Remove the risotto from the heat and fold in the freshly grated parmesan cheese. Season with salt and pepper to your liking. The parmesan melts into the hot rice creating an irresistible creamy coating, and the seasoning pulls all the flavors together.
How to Serve Simple Lemon-Parsley Risotto with Parmesan Recipe
Garnishes
A sprinkle of extra parmesan cheese and a small pat of butter on top just before serving can elevate the dish visually and enhance its richness. Fresh parsley leaves for garnish also add a fresh pop of color and flavor.
Side Dishes
This risotto pairs wonderfully with a crisp green salad dressed simply with olive oil and lemon, or with roasted vegetables that bring a hearty contrast. For protein, grilled chicken or seared scallops are fantastic companions that keep the meal elegant yet approachable.
Creative Ways to Present
Serving your risotto in shallow, wide bowls helps show off its creamy texture and vibrant color. Try topping it with a lemon twist or a drizzle of herb oil for a restaurant-ready look. You could also serve it alongside a glass of chilled white wine to complement the lemony notes.
Make Ahead and Storage
Storing Leftovers
Risotto is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Make sure it’s cooled completely before refrigerating to maintain quality.
Freezing
Because of the creamy texture, freezing risotto is generally not recommended as it can become watery and lose its characteristic creaminess upon thawing. For best results, enjoy this Simple Lemon-Parsley Risotto with Parmesan Recipe fresh or refrigerated.
Reheating
To reheat, add a splash of broth or water to loosen the risotto and warm it slowly over low heat while stirring gently. This helps restore its creamy texture and prevents sticking or drying out.
FAQs
Can I make this risotto vegan?
Absolutely! Use vegetable broth, swap butter for a plant-based alternative, and substitute parmesan with a vegan cheese or nutritional yeast to keep the flavor rich and satisfying.
What can I use if I don’t have arborio rice?
Arborio rice is best for risotto because of its high starch content, which gives the dish its creamy texture. If unavailable, try other short-grain rice varieties like Carnaroli or Vialone Nano for similar results.
Can I use lemon zest instead of lemon juice?
Yes! Lemon zest will provide a bright, citrus aroma and flavor. For best balance, consider using both zest and juice to capture all the fresh notes in this Simple Lemon-Parsley Risotto with Parmesan Recipe.
How long does risotto take to cook?
Cooking the risotto properly usually takes about 25 to 30 minutes, due to the gradual addition of broth and constant stirring. This slow process is crucial for achieving that perfect creamy yet al dente texture.
Is it okay to prepare risotto ahead of time?
Risotto is best when fresh, but you can prepare the base ahead and finish cooking just before serving. If stored, reheat gently and add broth to restore creaminess.
Final Thoughts
This Simple Lemon-Parsley Risotto with Parmesan Recipe truly captures everything I love about risotto: creamy, comforting, fresh, and bursting with layers of flavor. It’s surprisingly straightforward to make, which makes it a wonderful dish to share with family or friends any night of the week. Give it a try, and I’m confident it will become one of your go-to favorites as well!
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Simple Lemon-Parsley Risotto with Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This simple risotto recipe delivers a creamy, comforting classic Italian dish that’s perfect as a side or a main course. Featuring arborio rice cooked slowly with broth, white wine, and aromatics, it is finished with fresh parsley, lemon juice, and Parmesan cheese for a flavorful and elegant meal that’s easy enough for weeknights yet impressive enough for guests.
Ingredients
Liquids & Broth
- 4 cups chicken or vegetable broth (or stock)
- 1/2 cup dry white wine
- 1 tablespoon lemon juice
Aromatics & Dairy
- 2 tablespoons butter (+ more for serving)
- 1/2 medium onion (chopped finely)
- 3 cloves garlic (minced)
- 1–2 tablespoons chopped fresh parsley
- 1/2 cup freshly grated Parmesan cheese (+ more for serving)
Grains & Seasoning
- 1 cup uncooked Arborio rice
- Salt & pepper (to taste)
Instructions
- Warm the Broth: Add the chicken or vegetable broth to a large saucepan or pot and bring it to a near boil over high heat. Reduce the heat to low to keep the broth warm throughout the cooking process, which helps with gradual absorption into the rice.
- Melt Butter: In a Dutch oven or a large deep skillet, melt 2 tablespoons of butter over medium heat to create a base for sautéing the aromatics.
- Sauté Onions: Add the finely chopped onion to the melted butter and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes. This develops a sweet and mild onion flavor.
- Add Garlic and Rice: Stir in the minced garlic and arborio rice, continuously stirring for 2 to 3 minutes. This step lightly toasts the rice and infuses it with garlic aroma, preparing it to soak up the liquids.
- Deglaze with Wine: Pour in the dry white wine and stir constantly until the rice completely absorbs it, adding depth and subtle acidity to the dish.
- Gradually Add Broth: Begin adding the warm broth one ladleful at a time, stirring almost constantly. Only add more broth after the previous addition has been mostly absorbed by the rice. Maintain a gentle simmer, adjusting the heat to medium-low if bubbling is too vigorous. Continue this slow absorption process for about 25 to 30 minutes until the rice is creamy and al dente, meaning tender but with a slight bite.
- Incorporate Fresh Elements: Stir in the lemon juice and chopped fresh parsley to add brightness and herbaceous freshness to the risotto.
- Finish with Cheese and Seasoning: Remove the risotto from heat, then stir in freshly grated Parmesan cheese. Season with salt and pepper to taste. Serve immediately with extra Parmesan and a pat of butter on top if desired for added richness.
Notes
- Use warm broth to maintain a steady cooking temperature and help the rice cook evenly.
- Stirring constantly is key to developing the creamy texture that defines risotto.
- If the risotto is too thick before the rice is cooked through, warm additional broth and continue adding as needed.
- For a vegetarian version, use vegetable broth and omit butter or replace it with a plant-based alternative.
- Pair the risotto with a crisp white wine like Pinot Grigio for an authentic dining experience.
