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Photo Credit: Elizabeth Newman

Lemon and Chive Risotto

The secret to this risotto is the homemade lemon Parmesan broth that gets used to cook the rice (Use Arborio or Carnaroli rice for this recipe!). It has an incredibly savory, herby and bright flavor all at once.

This creamy risotto, with its bright and fresh flavor, is the perfect accompanying side dish to seafood or chicken. 

lemon chive risotto
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Lemon and Chive Risotto

Prep Time

10 minutes

Cook Time

45 minutes

Calories

554

Author:

Giada De Laurentiis

Image of Lemon and Chive Risotto

Ingredients

    For The Broth:

  • 8 sprigs fresh thyme
  • Zest of 3 lemons (removed with a vegetable peeler)
  • 3 large rinds Parmesan cheese
  • 1 bay leaf
  • For The Risotto:

  • 4 tablespoons olive oil
  • 1 shallot (chopped)
  • 1 1/2 cups Carnaroli or Arborio rice
  • 1 1/2 teaspoons kosher salt
  • 1 cup dry white wine
  • 1/4 cup chopped chives
  • 1 cup freshly grated Parmesan cheese (optional)

Instructions

  1. This recipe originally appeared on Giada Entertains: Taste Of Capri Party.

For the lemon Parmesan broth:

  1. Add the thyme, lemon zest, Parmesan rinds and bay leaf to a medium sauce pan. Cover the mixture with 5 cups water. Place over medium heat and bring to a simmer. Simmer for 20 minutes, skimming the surface as needed. Strain, discarding the solids and reserving the liquid.

For the risotto:

  1. Heat a Dutch oven over medium-high heat. Add 2 tablespoons of the olive oil and the shallot and cook until the shallot is soft and fragrant, about 2 minutes. Add the rice, stirring often to coat the rice in the flavored oil, for 2 more minutes until lightly toasted. Season with the salt, deglaze with the white wine and cook, stirring often, until the wine is almost entirely absorbed. Add 1 cup of the lemon Parmesan broth and cook, stirring constantly, until the liquid is nearly absorbed. Continue to cook, adding more broth by the cup and stirring often, until the rice is just tender and the mixture is creamy, about 25 minutes total. Finish with the remaining 2 tablespoons olive oil, the chives and grated Parmesan, if using.

Nutrition

Nutrition

per serving
Calories
554
Amount/Serving % Daily Value
Carbs
66 grams
Protein
13 grams
Fat
21 grams
Saturated Fat
6 grams
Cholesterol
22 milligrams
Sodium
1315 milligrams
Fiber
3 grams
Sugar
1 grams
Unsaturated Fat
14 grams
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vegetarian

1 comment

  • Author's avatar image
    Jeff Rzepiela
    ★★★★★
    ★★★★★

    Quite good. A little salty for me. I’d probably only add 1/2 t of salt to the rice vs. the recipe’s 1 1/2 t.

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