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Lemon Risotto

My sweet daughter and I recently took a little scuba diving trip in the Gulf of Mexico. During our trip we stopped at a little seafood spot for dinner. She really wanted to get the scallops and lemon risotto, but the "MP" in the price line gave her pause, and she ordered the shrimp scampi instead. As a thank you gesture for sparing my bottom line, I made her some homemade scallops and lemon risotto when we got back. Here's the recipe for the lemon risotto. Its fairly easy to make, although it does require a bit of attention. If you're not a big fan of rice because its bland, this might be for you.


  • 3 cups chicken broth, preferably low sodium

  • 1 3/4 Tbs Butter

  • 1 1/2 Tbs olive oil

  • 1 shallot, finely chopped

  • 1 cup arborio or medium grain rice (although I have used basmati and it was fine)

  • 1/8 cup dry white ine or sherry

  • 1/2 cup grated parmesan cheese (use the good stuff, not the junk in the plastic bottle)

  • 1 Tbs fresh parsley (optional)

  • 1 Tbs Lemon juice

  • 2 tsp grated lemon peel (also optional, but the flavor is much brighter if you use it)


Bring the broth to a low simmer in a small saucepan. Keep it warm. In a large saute pan, melt half the butter with the oil over medium heat. Add the shallots and saute until tender, about 4 minutes. Add in the uncooked rice and stir for about a minute. Add in the wine and stir for about 30 seconds until reduced. Add in a cup of the hot broth and stir until absorbed. Add in another 1/2 cup of the broth and stir until absorbed. Continue adding broth in this same manner until the broth is gone and the rice is creamy, about 20 minutes. Stir in the cheese and the remaining butter until melted. Stir in the pasrsley, lemon juice and peel. Season with salt and peper to taste. This makes about 4 servings.

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