Lemon Rosemary Risotto

Recipe by: Regina Zona

“From Saveur.com. I am obsessed with all things risotto and all things lemon and rosemary.”


  • 1 cup grated parmesan
  • 1 tbsp. minced rosemary
  • Zest of 3 lemons, plus 1 tbsp. juice
  • 6 cups chicken stock
  • 3 tbsp. olive oil
  • 4 cloves garlic, minced
  • 1 small yellow onion, minced
  • 2 cups arborio rice
  • 1⁄3 cup dry white wine
  • 3 tbsp. unsalted butter
  • Kosher salt and freshly ground black pepper, to taste


Stir parmesan, rosemary, and zest in a bowl. Bring stock to a simmer in a 2-qt. saucepan; keep warm. Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic and onion until soft, 5–7 minutes. Add rice; cook until opaque, 3–4 minutes. Add wine; cook until absorbed, 1–2 minutes. Add 1⁄2 cup stock; cook, stirring often, until stock is mostly absorbed, 2–3 minutes. Add another 1⁄2 cup stock; repeat process until all the stock is used, about 25 minutes. Continue cooking until rice is al dente, 2–3 minutes. Remove from heat; stir in half the parmesan mixture plus butter, salt, pepper, and lemon juice. Garnish with remaining parmesan mixture.