Lemon Risotto with Mint

I have an opinion about risotto. A good risotto should be creamy, but not soupy. The rice should be tender, but not mushy.  The ingredients should be minimal without overwhelming. My ideal risotto reflects the season, and elegantly plays a role in a meal as a first course or side to a main. Lemon Risotto with Mint accomplishes all of this. It’s planted firmly in spring, redolent with lemon and fresh mint. It’s not too heavy, but creamy and rich enough to keep you coming back for more.

Lemon Risotto with Mint
Serves 6

6 cups chicken stock
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 small yellow onion or 2 spring onions, white and pale green parts only, finely chopped
2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano cheese, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest, plus extra for garnish
2 tablespoons chopped fresh mint leaves, plus extra for garnish

Bring stock to a simmer. Reduce heat to lowest setting and keep warm.
Heat 1 tablespoon butter and oil in a deep skillet or pot over medium heat. Add onion and sauté until softened, 2 minutes. Add rice and stir to coat. Add wine. Cook, stirring, until the wine evaporates. Add stock 1 cup at a time, stirring until nearly all of the liquid is absorbed before adding the next cup. Continue until the rice is tender but not mushy. Remove pan from the heat. Stir in 1 tablespoon butter, 1/2 cup parmesan cheese, lemon juice and lemon zest. Add mint leaves and serve immediately in bowls garnished with extra cheese, lemon zest and mint.

12 responses to “Lemon Risotto with Mint

  1. I agree with you on all counts! It’s not easy to achieve the creaminess instead of soup-iness, but well worth the effort

    your risotto looks perfect!

  2. Thank you, Sally. Have a happy Easter!

  3. Great spring recipe and I like that you respect the power of mint and use it sparingly. Happy Easter!

  4. Simply beautiful spring recipe. Love it!

  5. Yum. I love the combination of lemon and mint, I would have never thought of putting it in a risotto. Thanks for the inspiration!

  6. Hurray… I now have a lemon tree and a mint in my garden… I’m half way there! This looks soooo delicious!

  7. I’m with you point for point on hat makes a good risotto, and this one I dare say, is so much better than good. YUM! – S

  8. I made your lemon risotto yesterday. It was so good!!! We loved the combination of lemon, white wine and mint. Thank you for this recipe.

    Sandy

    P.S. I love your cooking blog!

  9. This sounds like the ultimate spring risotto! I can’t wait to try it.

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