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Lemon risotto with seasonal asparagus spears

Lemon Risotto


  • 2 Tbs Olive Oil
  • 2 sticks celery very finely chopped
  • 2 shallots very finely chopped
  • 1/2 cup white wine
  • 300 g arborio rice
  • 1 litre vegetable stock warmed in a saucepan
  • 1 - 2 lemons zest and juice
  • 1/3 cup cream
  • 1/4 cup parmesan grated


  1. Heat the olive oil in a heavy based deep frypan. (I often use a wok)
  2. Add the celery and shallots and cook until almost melted into the oil - so that they are very soft.
  3. Add the rice and stir to coat with the oil - 1 minute.
  4. Add the white wine and cook to reduce to a syrup - about 2-3 minutes.
  5. Use a soup ladle and add one ladle full of stock from the warm saucepan into the rice at a time.  You stir the rice and allow it to absorb the stock.  Once it is fully absorbed then you add another ladle full of stock.  If you run out of stock and the rice is not fully cooked you can add some extra stock or hot water until the rice is cooked but retains a cook bite.
  6. Add in the lemon juice and zest to taste.
  7. Stir in the cream and the grated parmesan and serve immediately.

Recipe Notes

This is wonderful served as a started in Chinese spoons and topped with extra shaved parmesan. It is also a lovely accompaniment to salmon, chicken or duck and with a little snow pea salad on the side