creamy lemon risotto

Creamy lemon risotto is perfectly chewy, saucy, and fresh. Mascarpone and butter add a silky texture and mellow out the tart lemon, while parmesan gives a salty bite to the rice.

  • Author: Indi Hampton
  • Cook Time: 35 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Category: Rice
  • Method: Stove
  • Cuisine: Italian
  • Diet: Gluten Free


  • 6 cups low-sodium chicken stock
  • 4 tbsp cold butter, divided
  • 1 large shallot, minced
  • kosher salt
  • freshly ground black pepper
  • 1 1/2 cup risotto rice (arborio, carnaroli, vialone nano)
  • 3/4 cup dry white wine
  • 1 tbsp finely grated lemon zest
  • 2 tbsp freshly squeezed lemon juice (from about 1 lemon)
  • 3/4 cup finely grated parmesan, plus more for serving
  • 4 oz mascarpone
  • 1/4 cup chopped fresh soft herbs (such as chives, thyme, parsley, basil, oregano)


  1. Heat chicken stock in a small saucepan over medium-low heat; keep it hot but not simmering.


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Keywords: lemon risotto