Citrus Risotto

Citrus Risotto


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[Total: 6   Average: 4.7/5]

Citrus Risotto

Citrus Risotto

When it comes to risotto, simple is good, and it doesn’t get much simpler than a lime and a bit of Parmigiano-Reggiano cheese. You can make this dish with either Arborio, carnaroli or vialone nano.


3 Tablespoons Olive Oil

1 Finely Diced Medium Onion

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Cup Short-Grained Italian Rice

1/4 Cup White Wine

4 Cups Heated Chicken Broth

Grated Zest of 1 Lime

Juice of 1 Lime

3 Tablespoons Unsalted Butter

1/4 Cup Grated Parmigiano-Reggiano Cheese

In a medium-size heavy saucepan, heat olive oil over a medium-high heat. Add onions, kosher salt, and pepper. Cook for 5 minutes until softened. Add rice and stir well to coat rice. Let sizzle a little. Add white wine and cook for 1 minute. Add 1 cup hot chicken broth. Stir and reduce heat to medium. You will want a brisk simmer. Stir frequently as rice absorbs liquid. When you small sinkholes on surface of rice, it’s time to add more broth.. You will need to do this every 5 minutes, stirring in 1/2 cup hot chicken broth each time. Total cooking time should be about 20 minutes. Rice grains should be a bit al dente. Add lime zest, lime juice and butter. Add a splash more broth if risotto seems too stiff. Stir in grated Parmesan. Remove from heat and serve in shallow soup bowls. Top with additional cheese if you like. Serves 4

© Victoria Hart Glavin



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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