Lemon Risotto with Fresh Garden Herbs Recipe

Lemon Risotto with Fresh Garden Herbs Recipe

Photos of Lemon Risotto with Fresh Garden Herbs Recipe

How To Make Lemon Risotto with Fresh Garden Herbs

Serve up a side of light and tangy lemon risotto to pair with your meaty dishes! Enjoy bites of your desired herbs in each spoonful for a tastier dish.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 6cupschicken broth
  • 1tbspolive oil
  • 1medium onion
  • ¼tspsalt
  • cupsarborio rice
  • ½cupdry white wine
  • ½cupfresh herbs,like basil, thyme, and sage, chopped
  • ½cupparmesan cheese,freshly grated
  • 1tbsplemon zest,grated
  • ¼tspfreshly ground black pepper


  1. Place broth in a saucepan. Bring to a boil; reduce to bare simmer and cover.

  2. Heat oil in a large saucepan over medium heat. Add onion and salt; cook, stirring occasionally, for about 6 minutes, until softened.

  3. Stir in the rice and cook for 1 minute, until edges of grains are translucent and there is a white spot in the middle of each grain.

  4. Add wine and bring to a boil, stirring until most of wine is absorbed. Add 2 cups of hot broth; bring to a gentle simmer and cook for 7 to 9 minutes, stirring every few minutes, until most of the liquid is absorbed.

  5. Add the broth by ½ cupfuls for every couple of minutes for about 10 minutes, until rice is nearly cooked through. Stir in the fresh herbs and cook for 1 minute.

  6. Remove pan from heat and stir in Parmesan cheese, lemon zest, and pepper.

  7. Serve immediately, and enjoy!


  • Calories: 359.78kcal
  • Fat: 8.65g
  • Saturated Fat: 3.20g
  • Monounsaturated Fat: 4.07g
  • Polyunsaturated Fat: 0.90g
  • Carbohydrates: 51.21g
  • Fiber: 2.01g
  • Sugar: 4.94g
  • Protein: 14.12g
  • Cholesterol: 15.63mg
  • Sodium: 615.75mg
  • Calcium: 170.15mg
  • Potassium: 372.70mg
  • Iron: 3.15mg
  • Vitamin A: 49.16µg
  • Vitamin C: 9.78mg
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