Lemon Risotto Recipe with Mascarpone Cheese

This is a totally luxurious Lemon Risotto recipe. Swirled with with creamy mascarpone cheese, it’s rich, creamy, and tangy – Its bright flavor makes a perfect vegetarian entrée or a delicious side dish.

Want even more ways to get your risotto? Be sure to try my Shrimp Risotto, Caprese Tomato Risotto and Beet Risotto with Goat Cheese.

Here’s a stunner of a risotto recipe for you – Lemon Mascarpone Risotto.

Ah-Maz-Ing!

Tangy lemon mingles with the creaminess of the mascarpone cheese and a sprinkling of saffron – The colors are beautiful, the flavors are exciting and this dish comes together quickly and easily.

I recently attempted to make a gourmet (and expensive!) grilled cheese using white cheddar, mascarpone, ricotta and goat cheese – EPIC FAIL! The cheese was melting all over the place and was more on the plate than in the sandwich. Also, I heated up some roasted red pepper and tomato soup that I picked up at Trader Joe’s – I ended up getting a bit busy, not paying attention to the stove, and burning that as well! NOT my best night.

Anyway… I had leftover cheese for days so I decided to put the mascarpone to good use in this risotto. (I also made this Creamy Chicken Marsala with Mustard & Mascarpone, which you cannot miss either!)

Risotto in large dutch oven.

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.

The mascarpone lends a great creaminess to this risotto and is combined with parmesan to give an extra bite. 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. However, if you don’t have any on hand, feel free to leave it out. The dish will still be amazing!!!

Add-In 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.
Close up of creamy lemon risotto with fork.

What alcohol can you use in risotto?

  • 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.

What to serve with Lemon Risotto:

And let’s not forget the wine… Never an option in our house.

To pair with this totally indulgent Lemon Risotto, I chose a totally decadent wine – Bubbles. And not just one bottle, but two bottles – a Brut and Blanc De Noirs. I mean, why not? Sometimes it’s fun to open up a couple different bottles of wine with dinner to sample and taste, and to see what works best with your palate.

This Lemon Risotto would be the perfect dish to serve during this 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. Cheers!

Two bowls of lemon risotto next to parmesan rind.

Wine pairings for lemon risotto:

  • Chardonnay – It’s butteriness and hints of citrus will pair very nicely.
  • Pinot Gris – It’s acidity will cut through the richness of the dish and lend a brightening essence to the dish.
  • Bubbles (Champagne, Cava, Prosecco). The effervescence mingles nicely with the rich, creamy flavors.

If you loved this Lemon Risotto I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

More risotto recipes:

Lemon risotto in grey bowl topped with charred lemon and basil sprigs.

Lemon Risotto with Mascarpone

Indulge in this luxurious Lemon Risotto with Mascarpone. Rich, creamy, and tangy – Its bright flavor makes a perfect vegetarian entrée or a delicious side dish.
3.86 from 21 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings

Ingredients

  • 6 cups vegetable or chicken stock
  • 2 lemons – 1 zested and juiced – 1 peeled (yellow part only)
  • 2 tbsp . olive oil
  • 2 shallots (chopped)
  • 1 clove garlic (chopped)
  • 1 1/2 cups arborio rice
  • 1/2 cup dry vermouth
  • pinch saffron
  • 4 tablespoons mascarpone cheese
  • 1 cup freshly grated parmesan cheese
  • leaves A few of fresh basil (torn)

Instructions

  • In a medium saucepan, heat the broth, saffron and lemon peel over medium-low heat. Cover and keep warm.
  • In a large pot or skillet, heat the olive oil over medium-high heat. Add the shallots and garlic and cook until softened. Add the rice and cook for about 1 minute. Season with salt and pepper.
  • Add the wine and cook until evaporated. Add about 2 cups of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add 2 more cups of stock, and continue cooking until evaporated again. Add 1 cup stock and the lemon zest, and cook until evaporated. 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, mascarpone and parmesan. Season with salt and pepper to taste. If you have any citrus salts on hand – definitely use those!
  • Garnish with basil and additional grated parmesan.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 529kcal | Carbohydrates: 63g | Protein: 15g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 32mg | Sodium: 411mg | Potassium: 121mg | Fiber: 2g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 1.2mg | Calcium: 322mg | Iron: 3.5mg

This recipe was originally published in April 2015. It was updated in March 2021 to update the photographs and content. The recipe remains the same. 

27 thoughts on “Lemon Risotto Recipe with Mascarpone Cheese”

  1. Love this in the spring! Mascarpone is deceiving because it comes in containers with tiramisu all over it ha, but I love using it in savory preparations. 🙂

    Reply
  2. 5 stars
    I love risotto in the winter for some comfort, and love how this sound rich with cheesyness but has a little tang and citrus to brighten it up! I will definitely try this recipe out

    Reply
  3. Erin, I am happy to know we all have kitchen blunders! Sorry it was an expensive mistake but look where it all landed you, with this tasty Lemon Mascarpone Risotto! I will be using this recipe for some cold weather comfort!

    Reply
  4. 5 stars
    Absolutely perfect side dish with roasted lamb! My guests were quite pleased with this dish. And, I was able to serve my lamb with a white wine (I know, gasp!), a beautiful Semillion, that complemented the richness of the lamb and the risotto. This one is a keeper for sure. Loving your recipes. Thanks!

    Reply
  5. 4 stars
    Tasty, but way too lemony! Might be a good idea to have more specific measurements for variable sized ingredients like lemons. I had to make some extra risotto rice to add in and tone it down.

    Other than that, lovely!

    Reply

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