Italian Lemon and Basil Risotto with Parmesan
Silky risotto infused with fresh lemon zest and bright basil, finished with creamy Parmesan cheese for a classic Italian comfort dish. This italian-inspired rice & grains (vegetarian) ready in about 35 minutes pairs arborio rice, kept warm vegetable broth, olive oil 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 cup arborio rice
- 4 cups, kept warm vegetable broth
- 2 tbsp olive oil
- 1 medium shallot, finely chopped
- 1/2 cup dry white wine
- 1 tbsp lemon zest
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup Parmesan cheese, grated
- 2 tbsp unsalted butter
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 finely chopped shallot and sauté for 2-3 minutes until translucent and fragrant.
- Step 2: Stir in 1 cup arborio rice and cook for 1-2 minutes until the grains are well coated and slightly toasted.
- Step 3: Pour in 1/2 cup dry white wine and cook, stirring frequently, until the wine is almost completely absorbed.
- Step 4: Add 4 cups warm vegetable broth gradually, about 1/2 cup at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding more. Continue for 18-20 minutes until the rice is creamy and just tender.
- Step 5: Remove from heat and stir in 2 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, 1 tbsp lemon zest, and 1/4 cup chopped fresh basil. Season with salt and black pepper to taste. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Lemon and Basil Risotto with Parmesan take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Italian Lemon and Basil Risotto with Parmesan?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Italian Lemon and Basil Risotto with Parmesan?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian Lemon and Basil Risotto with Parmesan for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Italian Lemon and Basil Risotto with Parmesan vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
