Italian Lemon-Basil Risotto with Parmesan
A creamy risotto brightened with fresh lemon zest and aromatic basil, finished with sharp Parmesan cheese for a luscious texture. This italian-inspired rice & grains (vegetarian) ready in about 35 minutes pairs Arborio rice, chicken broth, warm, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 chicken broth, warm
- 3 tbsp unsalted butter
- 1 medium shallot, finely chopped
- 1/2 cup dry white wine
- 1/4 cup fresh basil leaves, chopped
- 1 tbsp lemon zest
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet 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 toast for 1-2 minutes until edges are slightly translucent.
- Step 3: Pour in 1/2 cup dry white wine and stir continuously until fully absorbed.
- Step 4: Add 4 cups warm chicken broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue for 18-20 minutes until rice is creamy and tender but still al dente.
- Step 5: Remove from heat and stir in 2 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, 1 tbsp lemon zest, 1/4 cup chopped fresh basil, 1 tsp salt, and 1/4 tsp black pepper. Mix until creamy and well combined.
- Step 6: Serve immediately garnished with extra basil leaves if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Lemon-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-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-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-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-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.
