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Lemon Risotto Recipe

Lemon Risotto

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (83)

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Average Rating:

Total Reviews: 83

Showing 21-30 of 83

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  • on September 15, 2011

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    This was amazing, making it again for sure. It wasn't as tangy as I thought it would be.

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  • on September 12, 2011

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    Although the final product turned out fine I made the following changes. I used 1 quart of chicken stock; no water. I cannot even imagine how wet this would have been had I used water in addition to the stock. FYI, no where in the recipe does it say what to do with the water. I omitted the mint and used Parmesan instead of pecornio. Either would have been fine. I used average size lemons; the 1/2 tsp. of sugar is required to balance the tartness of the lemons. In the end, it was fantastic and I will make it again with changes.

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  • on August 31, 2011

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    My family really enjoyed this dish. The flavors blended perfectly

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  • on August 29, 2011

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    Wonderful recipe! I added parboiled summer squash (cut into small chunks which provided a nice crunch.

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  • on August 27, 2011

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    LOVE this risotto! Bright, fresh, Delicious!!!!! Will make this over and over!!!!

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  • on August 26, 2011

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    Very good!!! I made this for dinner tonight and my hubby and I loved it - the kids not so much but I think is more of a texture thing for them. However, I will be making this again. Did not use all the broth, I probably used about 4 - 4.5 cups of liquid. Left out the lemon slices and sugar and only used 1/2 lemon juice and felt it was good that way.

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  • on August 26, 2011

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    Tanginess in risotto. Beautiful unique taste.

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  • on August 25, 2011

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    Delicious! I used sweet white wine to balance the tartness of the lemons. Didn't do the lemon sections, but just used the lemon juice. It was a hit tonight for dinner!

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  • on August 10, 2011

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    Very good. A light, clean risotto, perfect as a side dish for our fish dinner. The lemon complimented the fish. I omitted the lemon supremes at end--so no need for sugar either--and just added an extra sqeeze of lemon juice, easier and gives flavor. I used thyme from my garden, infused it into the broth at the beginning and added more fresh thyme at end. Arborio is my last choice for risotto. Try Carnaroli or Vialone Nano, they are the best of the three risotto rices and only cost pennies more than arborio.

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  • on July 15, 2011

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    This recipe was absolutely delicious! And was my first risotto try ever! Thought it would be difficult but it was not at all.My first bite was a flavor explosion in my mouth...I served this with grilled chicken.. Yum Yum Yummy

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