Recipe courtesy of
Episode: Comfort Food
Lemon Risotto
40 min
15 min
2 servings
40 min
15 min
2 servings


  • 2 shallots
  • 1 rib celery
  • 1/4 cup unsalted butter
  • 1 tablespoon olive oil
  • 1 1/3 cups risotto rice, preferably Arborio or Vialone Nano
  • Approximately 1 quart vegetable stock
  • 1/2 unwaxed lemon, zested and juiced
  • Needles from 2 small sprigs fresh rosemary, finely chopped
  • 1 egg yolk
  • 4 tablespoons grated Parmesan, plus more, for garnish
  • 4 tablespoons heavy cream
  • Good grating black pepper, preferably white
  • Maldon or other sea salt, to taste


Put the shallots and celery into a mini food processor and blitz until they are finely chopped. Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about 5 minutes, making sure it doesn't stick. Mix in the rice, stirring to give it a good coating of oil and butter. Meanwhile, heat the stock in another saucepan and keep it at the simmering point.

Put a ladleful of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle.

Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, Parmesan, cream and pepper.

When the risotto is ready - when the rice is no longer chalky, but still has some bite - take it off the heat and add the bowl of eggy, lemony mixture, and the remaining butter and salt, to taste. Serve with more Parmesan if you wish, check the seasoning and dive in.


Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin

Recipe courtesy of Dave Lieberman

Maine Lobster, Lemon Gnocchi, Brown Butter and a Summer Salad

Beef and Lemon Grass Wrapped In Betel Leaf: Bo La Lot

Recipe courtesy of Luke Nguyen

Lemon Asparagus Risotto

Recipe courtesy of Laura Calder

Spinach and Lemon Risotto

Recipe courtesy of Chuck Hughes|Chuck Hughes

Risotto in a Lemon Cup

Recipe courtesy of Giada De Laurentiis


Recipe courtesy of Eddie Russell

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments


So Much Pretty Food Here