Risotto al Limone is a traditional Italian rice dish, typically served as a first course.
Your friends and family will love spooning through this creamy vegetarian risotto recipe, featuring quality arborio rice, freshly squeezed lemon, white wine, parmesan cheese and basil.
This eye-popping risotto is bright with citrus flavours, a perfect side dish to serve with grilled seafood like fish or shrimp.
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What Is Risotto al Limone?
The delicious Italian rice dish Risotto al Limone translates simply to “Risotto with Lemon,” in English. It can also be referenced as a shortened name on menus, Risotto Limone.
Rice was introduced to Sicily and Spain in the 14th century by the Arabs. Rice cultivation continued in Naples and eventually extended to northern Italy.
Up until the 18th century risotto included boiled rice as an ingredient. The recipe version that most resembles what we eat in the 21st century was first published in 1829. It included roasting the rice with “butter and onion, then adding broth little-by-little while stirring continuously until it was creamy and rich.”
Risotto is defined as a northern Italian rice dish cooked and stirred with broth until it reaches a creamy consistency. Arborio rice has a high proportion of amylopectin, a type of starch that is particularly good at absorbing liquid and swelling up during cooking. This swelling causes the outer layer of the grain to soften and break down, releasing starch into the cooking liquid and creating a thick, creamy sauce.
At its most classic and introductory level risotto is simple — a little bit of butter, onions, maybe a glug of wine, arborio rice, and warm broth, finished with parmesan cheese. It is elegant without being overly complex.
The adaptability of the dish and simple technique have exploded into hundreds of unique variations, such as Risotto al Limone, Roasted Tomato and Mozzarella Caprese Risotto, Sartu Di Riso Italian Baked Risotto, Gorgonzola Risotto al Radicchio, & Crispy Roast Chicken and Leek Risotto.
Travel to Italy by Making Risotto al Limone at Home
I love traveling to Europe!
During my first visit to the continent I traveled for 5 months by train and plane. I had the opportunity to eat my way through Ireland, Scotland, England, Wales, Portugal, Spain, Belgium, Holland, Luxembourg, Iceland, Denmark, Norway, Sweden, Finland, Russia, Estonia, Latvia, Poland, Czech Republic, Germany, Austria, Switzerland, Lichtenstein, Croatia, Bosnia, Hungary, Romania, Slovakia, Greece, Turkey, France, Malta and Italy.
What I love most about traveling to Italy is the opportunity to sample unique dishes in each region and city. The dishes in Tuscany (Florence, Pisa, Volterra, Saturnia, Pitigliano, Sorano, Montalcino, Siena) are unique from what you’d find in Venice, Modena, Milan, Rome and the Amalfi Coast.
I first tasted the sublime flavour of Risotto Limone at a restaurant on the Amalfi Coast. Skip along the cobblestone streets of picturesque towns like Revello, Amalfi and Positano and you’ll find massive football-sized Amalfi Lemons. They decorate food stalls and gourmet shops, enticing tourists to purchase bottles of locally made Limoncello.
Throughout Southern Italy you’ll find fresh lemons are squeezed over grilled seafood, spritzed onto salads, juiced into creamy pasta sauces and as an essential ingredient in creamy risotto.
Once back home from an Italian holiday you’ll have a newfound appreciation for the regional flavours of Italy and can impress friends and family by making this traditional Risotto al Limone recipe!
My Family Loves Risotto Limone
I love cooking Italian food for my family.
I first prepared this Risotto Limone recipe on a sunny day in August at our cottage in Muskoka. During peak summer growing season I was able to pluck onions, celery and fresh basil from our backyard garden.
I knew my family would enjoy this Italian recipe because they love creamy risottos, healthy vegetarian meals, tangy lemon infused recipes, and basically any dish topped with a sprinkle of parmesan cheese is certain to please!
We forked through this risotto at lunch paired with a cool glass of white wine and fresh kale salad.
Health Benefits
Our Risotto al Limone recipe is packed full of wholesome ingredients!
Olive Oil is ranked as one of the healthiest fats and is a staple in the Mediterranean diet. It contains vitamins E and K and plenty of beneficial fatty acids and antioxidants.
Consuming dairy products (such as milk and cheese) provides health benefits — especially improved bone health. Dairy foods provide nutrients that are vital for health and maintenance of your body. These nutrients include calcium, potassium, vitamin D, and protein.
Onions are a humble vegetable packed with vitamins, minerals and phytochemicals. Regular consumption of onions can help boost digestive health and reduce the risk of developing heart disease.
Celery is a great source of antioxidants, reduces inflammation and supports digestions.
A rich source of phytochemicals and vitamin C, lemons help boost your immune system and neutralize free radicals that cause disease and skin aging. Lemons also protect against heart disease and help improve blood flow to the brain.
Nearly 50% of the people in the world get over 50% of their daily calories from rice. If eating brown rice featuring nutritious bran you’ll enjoy health benefits like cancer risk reduction and diabetes control.
Basil is an excellent source of vitamin K and manganese; a very good source of copper, vitamin A (in the form of carotenoids such as beta-carotene), and vitamin C; and a good source of calcium, iron, folate, magnesium and omega-3 fatty acids making it quite nutrient rich!
Traditional Risotto Limone Ingredients
Most of the ingredients in this Risotto al Limone recipe are common staples you’ll likely have in your pantry and fridge. It’s an affordable and comforting dish to serve on meat-free Mondays!
- Olive Oil: use an extra virgin olive oil to impart a rich flavour to the risotto.
- Butter: unsalted butter gives the dish a decadent creamy texture.
- Spanish Onion: we like to use simple yellow onions but you can substitute for shallots or sweet Vidalia if you prefer.
- Celery: this is a story of less is more. Just half a stalk of celery will round out the dish.
- Arborio Rice: Italian short grain rice is a must when making traditional risotto.
- Lemon: use fresh lemons, never juice from concentrate as you can taste the difference. You can use standard lemons or get fancy with Amalfi or Meyer varietals.
- Vegetable Stock: use a standard vegetable stock but ensure it is warmed in a pot while gently ladling into the risotto as this helps the rice grains transform into a creamy texture.
- Dry White Wine: we suggest using varietals like pinot grigio, riseling or chardonnay.
- Parmesan Cheese: use the king of cheese Parmigiano Reggiano!
- Basil Leaves: garnish the dish with finely chopped basil leaves for an aromatic finish.
Recipe Directions
Follow the recipe cards step-by-step instructions below to master the art of risotto making!
- Heat the olive oil and half the butter in a nonstick pan. Add the onion and celery and saute over medium heat for a few minutes until softened.
- Add the risotto rice and stir with a wooden spoon until each grain is coated in oil and butter. Stir in the lemon juice and cook, stirring continuously, until the liquid is almost all absorbed.
- Add a few ladlefuls of warm stock, stirring until absorbed. Continue to do this for 15-20 minutes or until the rice is cooked al dente. Add white wine.
- Remove from the heat, beat in the remaining butter, grated parmesan, salt and pepper to taste and lemon zest.
- Serve with torn basil and sprinkling of parmesan cheese.
Recipe Tips
This Risotto al Limone recipe is quick and easy to make at home. Here are some tips for first time risotto makers:
- Use a large nonstick skillet to prepare the risotto so the rice doesn’t stick to the bottom.
- For risotto to work, constant stirring is necessary. It may seem like a pain, but just keep stirring! It is also important that the broth is hot, so keep it in a small pot on the back burner over low heat.
- If you’re not vegetarian you can substitute vegetable stock for chicken stock for a boost of flavour.
- We like to use simple yellow onions in this recipe but you can substitute with shallots or Vidalia onions if you prefer.
- Italian risotto is traditionally made with short grain rice varieties like Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano.
- When adding dry white wine it’s best that it is at room temperature not chilled when added to the simmering risotto.
- We’ve used parmesan cheese in this recipe but you can substitute with other aged hard cheeses from Italy like pecorino or asiago.
- We like to garnish the risotto with fresh basil but you can use other tender summer herbs like mint or parsley.
What To Serve With Risotto al Limone
There’s nothing more comforting than spooning through a creamy bowl of Risotto Limone!
You can serve this citrusy risotto all on its own as a simple vegetarian lunch paired with a fresh salad, or as a side dish at dinner alongside grilled seafood like fish or prawns.
If you’re looking to host an Italian-themed dinner party serve Risotto al Limone with some of our favourite recipes:
- Ndunderi Amalfi Lemon Ricotta Gnocchi
- Sartu Di Riso Italian Baked Risotto
- Maccheroni al Ferretto Pasta with Beef Ragu
- Vegetarian Gorgonzola Risotto al Radicchio
- Creamy Prime Rib Pasta
- Crispy Roast Chicken and Leek Risotto
- Easy Caprese Gnocchi Cheese Bake Casserole
- Fresh Fig Prosciutto Grilled Cheese Sandwich
- Homemade Corzetti Pasta
- Burrata Bruschetta Crostini with Tomato Chutney
- Culurgiones Sardinian Cheese & Potato Stuffed Pasta
- Involtini di Pollo with Prosciutto, Pine Nuts, & Cheese
- Healthy Vegetarian Mafalda Pasta Noodles
- Creamy Parmesan Ditalini Soup
You May Also Enjoy These Rice Recipes…
- Louisiana Dirty Cajun Rice Dressing
- Spanakorizo Greek Spinach Rice
- Kitchri Indian Moong Dal Basmati Rice
- Prasorizo Greek Leek Rice
- Chicken Pork & Shrimp Mexican Paella
- Riz a Djej Lebanese Rice with Chicken
- Cheesy Vegetarian Cabbage with Rice
- Chao Ga Vietnamese Rice Porridge
- Lebanese Beef Hashweh Rice
- Mdardara Lebanese Caramelized Onion Lentil Rice
- Adas Polo Persian Lentil Rice
- Thai Basil Fried Rice
- Curry Leaf Rice with Cashews
How To Make Italian Risotto al Limone
Risotto al Limone
Equipment
- French knife
- measuring cups
- measuring spoons
- Skillet
- Spatula or Wooden Spoon
Ingredients
- 2 tbsp Olive Oil
- 3 tbsp Butter
- 1 Small Spanish Onion
- 1/2 Celery Stalk finely chopped
- 300 g Risotto Rice
- 2 Lemons juice + zest
- 1 L Vegetable Stock
- 1/4 cup Dry White Wine
- 1 cup Parmesan Cheese grated
- Kosher Salt + Black Pepper
- 1/4 cup Basil Leaves
Instructions
- Heat the olive oil and half the butter in a nonstick pan. Add the onion and celery and saute over medium heat for a few minutes until softened.
- Add the risotto rice and stir with a wooden spoon until each grain is coated in oil and butter. Stir in the lemon juice and cook, stirring continuously, until the liquid is almost all absorbed.
- Add a few ladlefuls of warm stock, stirring until absorbed. Continue to do this for 15-20 minutes or until the rice is cooked al dente. Add white wine.
- Remove from the heat, beat in the remaining butter, grated parmesan, salt and pepper to taste and lemon zest.
- Serve with torn basil and sprinkling of parmesan cheese.
Nutrition
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