Dreamy Lemon Basil Risotto Recipe

Lemon risotto in a bowl with basil on a yellow background

4.59 from 17 ratings

Dreamy Lemon Basil Risotto Recipe

Brighten up your usual dinner routine with this summery lemon basil risotto! Creamy, comforting arborio rice is merged with the fresh zing of lemon and basil for a tangy, totally refreshing twist on a classic. (Bonus—this quick and easy dish is ready in under 30 minutes!)

Prep Time5

Cook Time20

Total Time25

Course: Main Dishes, Pastas, Side Dishes

Cuisine: Italian

Diet: Gluten Free, Halal, Kosher, Vegetarian

Keyword: lemon basil risotto, lemon risotto

Diet: Vegetarian

Occasion: Christmas, Easter, Thanksgiving, Valentine's Day

Time: 30 minutes or less, 45 minutes or less

Servings: people

Author: Sarah Bond

Ingredients

1 Tbsp olive oil 15 mL
1 medium white onion diced, about 1 cup
2 cloves garlic minced
3 stalks celery diced
1 ¼ cup arborio rice 300 g
¾ cup white wine 177 mL
4 cups warm low-sodium vegetable broth 1 liter
½ cup grated Parmesan cheese 60 g
2 Tbsp butter 28 g
½ lemon* juice + zest
2 Tbsp chopped fresh basil
Salt and pepper to taste about ¼ tsp each

Instructions

Base: Heat oil over medium in a large pot. Add onion, garlic, and celery, cooking until translucent and soft, about 5 minutes.
Toast Rice: Add dry rice and cook, stirring frequently, for about 2 minutes, or until the rice is slightly opaque on the outside but uncooked on the inside.
Wine: Add wine to the pot and simmer until wine has completely reduced.
Broth: Slowly add the vegetable broth to the pan, adding ½ cup at a time. Wait until broth has almost completely absorbed before adding another ½ cup. Begin tasting the rice after 15 minutes or so. Once it is al dente (a little bit chewy), stop adding broth (you may not need the full amount).
Flavor: Stir in Parmesan, butter, lemon zest and juice, and basil. Taste and add salt and pepper to suit your liking, adding more lemon juice/zest as needed. Serve immediately for optimal tastiness.

Video

Notes

Store in an airtight container in the fridge for 3 to 5 days. When reheating, I suggest doing so on the stove until it’s nice and warm. Then, top with fresh parmesan!

*Recipe adjustment: This recipe originally called for 1 whole lemon, which many readers found to be too sour. We have retested and reduced it to ½ a lemon.

Nutrition