Lemon Risotto

Like a spark of summer in the depths of winter, winter citrus is back at Oliver’s! We’ve got all your favorite seasonal citrus (and some you may have never seen before) back in stock, and we’re so excited about it, we’ve cut the prices so you can enjoy delicious fruit at a cost to match. Enjoy them as a fresh and healthy snack or use them in a variety of goodies, like this simple and creamy Lemon Risotto! Bright and flavorful thanks to fresh Lemons, it’s a perfect accompaniment to fresh fish or poultry. Enjoy it topped with plenty of fresh parmesan cheese!


  • Serves: 4-6 servings
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes


  • 1 c. Arborio Rice
  • 2 large Lemons
  • 2 c. Chicken Stock + 2 c. Water
  • 2 Shallots, finely diced
  • 3 Garlic Cloves, minced
  • 1/4 c. Italian Parsley, finely chopped
  • 1/2 c. Dry White Wine
  • 2 tbsp. Olive Oil
  • 1/2 c. Parmesan Cheese, grated + extra for serving
  • 2 tbsp. Butter
  • Salt & Black Pepper (to taste)


  1. Zest 1 lemon, then peel remaining fruit, section, and finely dice. Juice remaining lemon, and a set aside. Bring water and stock to a boil in a large pot. Heat olive oil in a large saute pan until hot, then add shallots and cook. When shallots are becoming translucent, add garlic and lemon zest, cooking until fragrant.

  2. Stir in rice and cook 1 to 2 minutes, then stir in wine and reduce. Add about 2 ladles of hot stock and stir for a further minute. Cooking on medium-low to prevent burning, continue adding stock and stirring each time liquid begins to reduce at edges of pan until rice is tender and creamy (about 18 minutes). Stir in parmesan, chopped lemon, lemon juice, butter, and parsley. Season to taste with salt and pepper before serving.

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