Herbed Lemon Risotto with Parmesan

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Creamy risotto infused with bright lemon zest and fresh herbs, enriched with Parmesan cheese for a luscious side dish or light meal. This italian-inspired rice & grains ready in about 40 minutes pairs arborio rice, kept warm vegetable broth, dry white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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.

Ingredients

• 1 1/2 cups arborio rice
• 5 cups, kept warm vegetable broth
• 1/2 cup dry white wine
• 1 small (about 1/2 cup) yellow onion, finely chopped
• 2 cloves garlic cloves, minced
• 1 tbsp lemon zest
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• 3/4 cup grated Parmesan cheese
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 small finely chopped yellow onion and sauté for 4 minutes until translucent.
2. Step 2: Add 2 minced garlic cloves and 1 1/2 cups arborio rice, stirring constantly for 2 minutes until rice edges look translucent.
3. Step 3: Pour in 1/2 cup dry white wine and cook, stirring, until fully absorbed by the rice.
4. Step 4: Add 5 cups warm vegetable broth one ladle (about 1/2 cup) at a time, stirring frequently and allowing each addition to absorb before adding the next, cooking for about 18-20 minutes until rice is creamy and tender.
5. Step 5: Stir in 3 tbsp unsalted butter, 3/4 cup grated Parmesan cheese, 1 tbsp lemon zest, 2 tbsp chopped fresh parsley, 1 tbsp fresh thyme leaves, 1 tsp salt, and 1/4 tsp black pepper. Mix thoroughly and serve immediately.