Harmonized Herb and Lemon Risotto with Parmesan

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A balanced risotto with Arborio rice cooked slowly to creamy perfection, enhanced by fresh herbs and a bright lemon finish. This Italian-inspired rice and grain recipe, ready in about 30 minutes, pairs Arborio rice, vegetable broth, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth
• 1/4 cup finely minced shallot
• 1/2 cup white wine
• 2 tsp fresh thyme leaves
• 1 tsp lemon zest
• 2 tbsp chopped fresh parsley
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1/4 tsp salt

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Warm vegetable broth in a saucepan over medium heat. In a separate large saucepan, melt 1 tbsp butter over medium heat. Add minced shallot and cook for 2 minutes until soft.
2. Step 2: Add Arborio rice to the saucepan and stir to coat, cooking for 1 minute until translucent. Pour in white wine and cook for 2 minutes until mostly absorbed.
3. Step 3: Add warm broth one ladle at a time, stirring constantly, until each addition is absorbed before adding the next. This takes 18-20 minutes total.
4. Step 4: Stir in fresh thyme, lemon zest, 1/4 tsp salt, and 1 tbsp parsley. Remove from heat, stir in remaining butter, grated Parmesan, and remaining parsley until creamy. Adjust salt if needed.