This lemon parmesan rosemary risotto is my go to recipe in the winter, especially around the holiday season. It works as the main dish for a cozy meal or as the perfect side dish to pair with others. It’s also a great dish to serve at a dinner party or to any large group! The few ingredients are simple to prepare and can be done ahead of time if needed. Enjoy!
Lemon Parmesan Rosemary Risotto
Ingredients
- 1 white onion
- 3 sprigs fresh rosemary
- 1 heaping cup (280 g) carnaroli or arborio rice
- ½ cup white wine
- 6 tbsp (80 g) butter
- 1 lemon
- 4 cups (1 liter) vegetable stock
- 1 block freshly grated parmesan cheese
Instructions
- Dice the onion and cook in a large pot with 1 tbsp of butter and a pinch salt.
- Remove the rosemary leaves from the sprigs and finely chop (I like to use a blender).
- When the onion is cooked (after a few minutes) add the rosemary and rice.
- Turn up the heat, add the wine and stir until most absorbed.
- Add 2 tbsp of butter, zest from the lemon, the parmesan rind and 1 cup of the vegetable stock. Cook over medium-low heat, stirring pretty consistently, until the liquid is mostly absorbed.
- Continue to slowly add the vegetable stock while consistently stirring.
- When there is about ½ cup of vegetable stock left, add the remaining butter and vegetable stock.
- Add the grated parmesan. Continue to stir until the liquid has absorbed and the rice is cooked al dente. Remove the parmesan rind.
- Serve immediately with fresh parmesan, lemon zest and rosemary if desired.
