This lemon mascarpone risotto is rich, silky, and perfectly balanced with bright citrus flavor. Mascarpone cheese adds luxurious creaminess without heaviness, while fresh lemon zest and juice keep the dish light and vibrant. Elegant enough for entertaining yet simple enough for a weeknight dinner, this risotto pairs beautifully with seafood, chicken, or roasted vegetables.
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Delicious!!! Recipe was easy to follow and it came out perfect – will be making this again!
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The broth used for the risotto is infused with lemon peels and a sprinkling of saffron. The saffron lends an extra flavor to the dish and contributes to the beautiful color. (I love using it in this Lemon Shrimp Orzo too!) However, if you don’t have any on hand, feel free to leave it out. The dish will still be amazing!!!
Ingredient notes
- Hot broth – Vegetable broth or chicken stock, parmesan broth, or bone broth.
- Lemon juice
- Lemon peel – Peeled with a potato peeler. This is used to infuse the broth that “feeds” the risotto.
- Lemon zest – Grated with a microplane or the small holes of a cheese grater.
- Olive oil
- Shallots & Garlic
- Arborio rice
- Dry vermouth or white wine – You can use a dry white wine or white (dry) vermouth for this risotto recipe. I love to keep dry vermouth on hand and often use it in recipes where white wine is called for. It will keep in your cupboard and it’s generally more affordable than white wine.
- Saffron
- Mascarpone cheese – Mascarpone is an Italian soft cheese with a mild flavor. Because of this, it can be used in both sweet and savory dishes. It is used in the traditional Italian dessert of tiramisu. You’ll find it in grocery stores in the tubbed cheese department (near the feta and goat cheese). If you can’t find it, you can swap in cream cheese.
- Parmesan cheese
- Basil
- Kosher salt and black pepper
How to make it
- Begin by warming the broth with the lemon peels and saffron. This brings balance to rich, salty broths and ultimately brightens up the flavor in the risotto.
- To start making the risotto, heat some oil in a large pot and saute the shallot and garlic. Next, add the rice. Season and toast the grains for 1 minute.
- Deglaze the pot with wine. Make sure to scrape the tasty brown bits stuck on the bottom!
- Add some warm broth to the pot, occasionally stirring until the broth is absorbed. Repeat this step until the rice is creamy but still has a firm bite. Take the pot off the heat and stir in the lemon juice, mascarpone, and parmesan. Season with salt and pepper, to taste.
- To serve, scoop some lemon risotto into each dish and garnish with fresh basil, if desired. Enjoy!
Add-In options
Feel free to add in extra veggies or protein to your lemon parmesan risotto. Here are some great options:
- Peas: Add ⅔ cup of fresh or frozen peas at the end.
- Chicken: Cube and saute some chicken chicken breasts. Then stir them into your cooked risotto.
- Asparagus: Steam about 20 asparagus spears. Cut into 1-inch pieces then stir into the cooked risotto.
- Mushrooms: Add 8 ounces of thinly sliced mushrooms with the shallots, then saute for a few minutes.
- Prawns: Saute some shrimp, then add them to your cooked risotto.
- Scallops: Sear scallops in olive oil and butter, then top your risotto with them.
How to store + reheat
Store leftovers in an airtight container in the refrigerator. It will last for up to three days. To reheat, add it to a pan with a bit of extra chicken broth and heat over medium heat.
Here’s a full post with my tips on how to reheat risotto.
What to serve with it
- MORE → 35+ EASY sides for risotto!
This Lemon Risotto would also be the perfect dish to serve during the holiday season. Pair it with your sous vide Prime Rib at the Christmas table, or pop those bubbles and serve this risotto on New Years Eve. It would also be great for an at home date night, paired with some filet mignon or steak diane.
Erin’s wine pairings
- Bubbles (Champagne, Cava, Prosecco) – The effervescence mingles nicely with the rich, creamy flavors.
- Chardonnay – Its butteriness and hints of citrus will pair very nicely.
- Pinot Gris – Its acidity will cut through the richness of the dish and lend a brightening essence to the dish.
More risotto recipes
Did you try this mascarpone risotto?
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Looking for more ways to use lemons? Here’s 35+ recipes that use a lot of lemons.
Full Recipe
Lemon Mascarpone Risotto
Equipment
Ingredients
- 6 cups vegetable stock (or chicken broth)
- 2 lemons (1 zested and juiced – 1 peeled with a potato peeler, yellow part only (for infusing the broth))
- 2 Tablespoons olive oil
- 2 shallots (chopped)
- 1 clove garlic (chopped)
- 1 1/2 cups arborio rice
- 1/2 cup dry vermouth
- 1 pinch saffron
- 4 Tablespoons mascarpone cheese
- 1 cup parmesan cheese (freshly grated )
- A few leaves of fresh basil (torn)
Instructions
- In a medium saucepan, heat the 6 cups vegetable stock , 1 pinch saffron and lemon peels (the yellow part of a lemon peeled with a potato peeler) over medium-low heat. Cover and keep warm.
- In a large pot or skillet, heat the 2 Tablespoons olive oil over medium-high heat. Add the 2 shallots and 1 clove garlic and cook until softened. Add the 1 1/2 cups arborio rice and cook for about 1 minute. Season with salt and pepper.
- Add the 1/2 cup dry vermouth and cook until absorbed. Add about 2 cups of warm stock and cook, stirring occasionally, until the liquid has absorbed. Add 2 more cups of stock, and continue cooking until absorbed again. Add 1 cup stock and the lemon zest, and cook until absorbed. Taste the rice to see if it's done. If needed, add additional broth and cook for a bit longer. It should have a bite to it, but be creamy in texture.
- Remove from heat and stir in lemon juice, 4 Tablespoons mascarpone cheese and 1 cup parmesan cheese. Season with salt and pepper to taste. If you have any on hand – definitely use those!
- Garnish with basil and additional grated parmesan.
Notes
- Store leftovers in an airtight container in the refrigerator. It will last for up to three days. To reheat, add it to a pan with a bit of extra chicken broth and heat over medium heat.
-
Peas: Add ⅔ cup of fresh or frozen peas at the end.
-
Chicken: Cube and saute some chicken chicken breasts. Then stir them into your cooked risotto.
-
Asparagus: Steam about 20 asparagus spears. Cut into 1-inch pieces then stir into the cooked risotto.
-
Mushrooms: Add 8 ounces of thinly sliced mushrooms with the shallots, then saute for a few minutes.
-
Prawns: Saute some shrimp, then add them to your cooked risotto.
-
Scallops: Sear scallops in olive oil and butter, then top your risotto with them.
Nutrition
This post was originally published in 2015. It was updated in 2022 to update the photographs and content. The risotto with mascarpone cheese recipe remains the same.
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