Buttery lemon risotto

Silvana Francos risotto makes a simple supper dish or a great accompaniment to casseroles
By Silvana Franco
Buttery lemon risotto
  • Rating:
  • Serves: 6
  • Cook Time: 35 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1.5 litres chicken stock, or use vegetable stock
  • 300 ml dry white wine
  • 1 sprigs rosemary
  • 120 g butter
  • 1 small onion, very finely chopped
  • 600 g Carnaroli risotto rice, or other risotto rice (see Cooks note below)
  • 1 lemon, grated rind and juice only
  • 100 g parmesan, grated
  • 1 large handfuls parsley, finely chopped

Tips and Suggestions

Carnaroli is an Italian white rice, grown in the Piedmont and Lombardy regions of Italy. Considered to be the finest of the rices used to make risotto, carnaroli is a short, plump grain, in the same family as arborio rice.


1. Heat the chicken stock, wine and rosemary together in a large saucepan until simmering.

2. Melt half the butter in a large, heavy-based frying pan and cook the onion until softened.

3. Add the rice, turning to coat it thoroughly in the butter.

4. Add the hot liquid, a ladle or two at a time, to the risotto, stirring frequently and keeping it over a high heat until all the liquid is absorbed it should take 15-20 minutes.

5. Stir in the lemon rind and juice, remaining butter, parmesan and parsley.

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