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Lemon Risotto Recipe

Lemon Risotto

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Average Rating:

Total Reviews: 83

Showing 11-20 of 83

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  • on May 24, 2012

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    This was my first time making risotto. This really tastes decadent! I decided not to add chopped up lemon (only the juice and zest. I had Parmesan cheese and fresh parsley on hand so used those as substitutions. This is excellent.

    I actually made this alongside Giada's Broiled Tilapia with Mustard-Chive sauce. The flavors mesh very well! I'll keep this recipe for when I want to treat myself or make an impressive side for guests!

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  • on March 25, 2012

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    As other reviewers have noted, this recipe makes an absolutely delicious risotto every time! I substitute parsley for the mint but otherwise follow Rachael's instructions exactly. Freshly grated cheese is a must! I love to serve this with roasted halibut and steamed asparagus, letting the risotto be the star. Thank you Rachael for another winner!

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  • on February 03, 2012

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    I absolutely love risotto and this recipe doesn't dissapoint AT ALL! Followed the recipe as written, but didn't use the mint leaves. I thought the taste was wonderful! Everytime I bit into a little piece of the lemon, it was like biting into a little bit of sunshine! Really! I'll make this again and again!

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  • on January 02, 2012

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    This was so easy and so amazing. We used freshly grated romano cheese and it made all the difference. Highly recommended this recipe!! As usual Rachael is right on.

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  • on December 14, 2011

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    Super tangy, but you just want to keep eating more! It's so creamy! I used Sherry as the wine, and it works out well. I agree that it works great with the Orange Balsamic Chicken.

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  • on November 16, 2011

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    Wonderfully delicious!!! I also love it with the Orange Balsamic Chicken. I have made this more than 10 times now. It is in my normal rotation for dinner. Although the recipe doesn't say what to do with the 2 cups of water, its pretty obvious it goes in with the stock. And having seen the episode I can tell you that is what Rachael says to do with it. I just use 6 cups of homemade stock. It turns out perfect! It will not be too wet at all because you cook it until it evaporates. If you don't use the extra 2 cups of liquid it will be okay but it won't be as creamy. I love the lemony taste. I have used up to 4 lemons depending on who will be enjoying it with me. I have also substituted Parmesan for Pecorino and it works well. Also, those of you who aren't sure what kind of wine to cook with. In my experience a good wine to start out with is Carlo Rossi Chablis. It's inexpensive and not overwhelming. Thanks again Rachael!!!

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  • on November 03, 2011

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    Absolutely wonderful, and perfect with the orange-balsamic glazed chicken. My whole family loves it. I love lemon, but I do cut back a little. I just use the zest and the juice of one medium lemon, and it comes out perfect for us. Parmesan seems to work as well as pecorino, though I think we prefer the pecorino a little more. I do use only chicken stock instead of water, usually about 5 cups or so.

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  • on October 31, 2011

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    Easy and delicious. Great combination!

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  • on October 14, 2011

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    I made this exactly as the recipe stated and it was fantastic! It did take about 10 minutes longer in order to properly absorb all the stock and water but it turned out great and I wouldnt change a thing. Next time I will add shrimp, yum!

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  • on October 06, 2011

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    I really liked this risotto. My husband didn't care for it, I think he just didn't like the lemon and cheese flavors. I didn't have any Mint or Basil, I used a tsp of dry basil at the end. I did everything else exactly as the recipe called for, execpt that water, because as one reviewer pointed out, it never tells you what to do with the water - lol. I didn't really measure how much stock I used, I just kept adding it until it was done. I really like the lemon wedges with the sugar at the end too. Nice bright, and different risotto!

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