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Creamy Lemon Parmesan Risotto

This dreamy melt in your mouth risotto is creamy, lemony, and cheesy.
Course Dinner, Main Course
Cuisine Italian
Keyword Cream Sauce, Lemon, Risotto
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 people

Ingredients

  • 3 tbsp butter
  • 5 cloves garlic minced
  • 1 medium shallot mined
  • 1 cup arborio rice
  • 1/2 cup white wine dry
  • 4+ cups broth chicken or vegtable
  • 1 1/2 lemons juiced, zest from 1 whole lemon
  • 1 cup Parmesan cheese freshly grated approx 90g
  • 1/4 cup heavy cream
  • salt

Fried Capers

  • olive oil do not use EVOO
  • capers drained and dried on a paper towel

Instructions

Fried Capers

  • Fill a small pot with about an inch of olive oil. Heat the oil to approx 300 degrees. If you don't have a thermometer do a single caper test after a few minutes on the stove.
  • Carefully ladle in a single layer of capers and fry for 3-5 minutes until the majority of capers have popped open and are crispy.
  • Remove with a slotted spoon and dry on a paper towel.

Creamy Lemon Parmesan Risotto

  • Warm the broth separately on the stove.
  • In a wide pot on medium-low heat melt the butter. Once melted add shallots, garlic and a 1/2 tsp of salt. Sweat and cook down for 3-5 minutes until fragrant and soft.
  • Once sweated out add rice. Toast rice for another 3-4 minuted until grains begin to become translucent.
  • Add the wine and stir. Cook for 2-3 minutes before adding the first round of broth + all of the lemon juice, and lemon zest. Depending on the pan add broth until it just covers the risotto. (could be 1 cup to 1 1/2 cups). Give it a quick mix, a shake of the pan to ensure all grains are covered and cook until rice absorbs the majority of the broth. Feel free to mix a few times throughout the cooking process.
  • Add more broth and repeat above steps. If you are worried about the rice sticking you can shake the pan or mix at any time.
  • Once all broth has been added, but not completely absorbed (15-18 minutes of cooking) give it a taste. Rice should still be loose, yet al dente. Add the Parmesan cheese and heavy cream. Mix to incorporate. Top each dish with a generous amount of fried capers and enjoy!