Lemon-Basil Risotto with White Wine

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A creamy risotto brightened by fresh lemon juice and fragrant basil, enriched with white wine and Parmesan cheese for depth and richness. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs Arborio rice, chicken broth, dry white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 5 cups, warmed chicken broth
• 1 cup dry white wine
• 2 tbsp olive oil
• 1 medium shallot, finely chopped
• 2 cloves garlic clove, minced
• 3 tbsp fresh lemon juice
• zest of 1 lemon
• 1/4 cup fresh basil leaves, chopped
• 1/2 cup Parmesan cheese, grated
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 finely chopped shallot and 2 minced garlic cloves, sautéing for 3-4 minutes until translucent and fragrant.
2. Step 2: Stir in 1 1/2 cups Arborio rice and cook for 2 minutes, stirring constantly until rice is well-coated and slightly toasted.
3. Step 3: Pour in 1 cup dry white wine and cook, stirring frequently, until the wine is mostly absorbed, about 3-4 minutes.
4. Step 4: Begin adding 5 cups warmed chicken broth one ladle at a time, stirring continuously and waiting until each ladle is absorbed before adding the next. Continue this process for 18-20 minutes until the rice is creamy and al dente.
5. Step 5: Remove the risotto from heat and stir in 3 tbsp fresh lemon juice, zest of 1 lemon, 2 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup chopped fresh basil until all ingredients are fully incorporated and creamy. Serve immediately.