Lemon Risotto

Risotto makes a great as a side dish or a light main course. It is so versatile and delicious. Today I opted to make a lemon risotto… so yummy. This recipe comes from Giada de Laurentiis and was adapted for my own kitchen.

Lemon Risotto

Lemon Risotto


  • 2 cups low-sodium chicken broth
  • 2 tablespoons butter, plus 1 tablespoon
  • 2 large shallots, diced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 3 tablespoons grated Parmesan
  • 3 tablespoons mascarpone cheese
  • 1/2 lemon, zested and juiced
  • Salt and Pepper to taste


  1. In a medium pan bring the broth and 1/2 cup water to a simmer. Cover the broth and keep hot over low heat until ready to use.
  2. In another medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallot and saute for about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer for about 3 minutes until the wine has been absorbed. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, always stirring. Continue this until the rice is tender to the bite. Remove from the heat. Stir in the remaining tablespoon of butter, Parmesan, Mascarpone cheese, the lemon zest and juice, and the salt and pepper. Serve immediately.

Try this… its pretty simple and great as a side dish and even better as leftovers the next day!

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  1. Ooooh! I love the addition of mascarpone in the recipe – it promises such creaminess. I haven’t made risotto in a while but now you’ve got me craving it!

  2. Looks yummo, will try it. I just discovered mascarpone for my risottos. I recently made a sweet corn & thyme risotto, the mascarpone took it to the next creamy level…..

  3. I made this with a tangerine roasted chicken as part of a gluten free Easter lunch, and it was delicious. Just the right amount of creamy and tartness blend!

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