Lemon Parmesan Rosemary Risotto

I was craving something rosemary flavored, as I typically do this time of year. Mickey was craving something lemony and fresh tasting. And that is how I came up with this recipe. It is delicious, full of flavor and perfect for the winter cozy season. Enjoy!

Lemon Parmesan Rosemary Risotto

Course Main Course
Servings 4 people


  • 1 white onion
  • 3 sprigs fresh rosemary
  • 1 heaping cup (280 g) carnaroli or arborio rice
  • ½ cup white wine
  • 5 ½ tbsp (80 g) butter
  • 1 lemon
  • 4 cups (1 liter) vegetable stock
  • 1 block freshly grated parmesan cheese


  • Dice the onion and cook in a large pot with a little butter (not the 5 ½ tbsp listed above) and salt.
  • When the onion is cooked (after a few minutes) add the rosemary sprigs and rice.
  • Turn up the heat, add the wine and stir until most absorbed. Be careful of the rosemary, you don't want to stir it too much or the leaves will fall off. Try pushing the springs to the side and leaving them as untouched as possible.
  • Add about 2 tbsp of butter, zest from ½ the lemon and 2 cups of the vegetable stock. Cook over medium-low heat, stirring pretty consistently, until the liquid is mostly absorbed.
  • Add the remaining butter and vegetable stock. Continue to stir until mostly absorbed. Add the parmesan.
  • When the rice is cooked al dente and most of the liquid has absorbed, turn off the heat. Remove the rosemary sprigs.
  • Serve immediately with fresh parmesan, lemon zest and rosemary if desired.
Keyword risotto, rosemary

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