Luminous Lemon-Lime Risotto
A creamy risotto infused with bright lemon-lime flavors, glowing with the freshness of sunlight and sea breezes. This Italian-inspired rice and grain recipe, ready in about 70 minutes, pairs arborio rice, vegetable broth, 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 6, 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
- 1.5 cups arborio rice
- 4 cups vegetable broth
- 1/2 cup white wine
- 1 tbsp lemon zest
- 2 tbsp lime juice
- 3 tbsp butter
- 1 small shallots
- 1/2 cup Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Melt 3 tbsp butter in a large skillet over medium heat. Add 1 minced shallot and sauté for 2 minutes until softened.
- Step 2: Add 1.5 cups arborio rice and stir to coat. Cook for 2 minutes until slightly toasted, then deglaze with 1/2 cup white wine, stirring until absorbed.
- Step 3: Gradually add 4 cups warm vegetable broth, one ladle at a time, stirring constantly. Cook for 18-20 minutes until rice is creamy and al dente.
- Step 4: Stir in 2 tbsp lime juice, 1 tbsp lemon zest, 1 tsp salt, and 1/2 tsp black pepper. Fold in 1/2 cup grated Parmesan. Serve immediately, garnished with additional lime zest.
