Lemon Risotto with Fresh Garden Herbs Recipe

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Maelya Published: May 4, 2021 Modified: May 31, 2021

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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