Nigella Lemon Risotto

Some meals don’t just feed you — they hush the room. Lemon risotto is one of those. It’s quiet and creamy and confident in its own way. It doesn’t need 42 spices or a garnish you’ve never heard of. Just good rice, patience, and a lemon that smells like someone’s just peeled sunshine.

I made this the first time on a grey evening, tired, hungry, not in the mood for fuss. By the time the rice was gently sighing in stock and the lemon hit the heat, the whole flat smelled like a hug. It’s warm, it’s simple, and it’s got just the right bit of brightness to make you pause between bites and go, yep… that’s good.

Why You’ll Love It

• Comforting but not heavy — it’s like a cashmere jumper in food form.
• You don’t need fancy kit. One pan, one spoon, that’s the vibe.
• The lemon lifts everything. It’s like giving your taste buds a little stretch.
• You’ll feel like you cooked something proper, even though it’s honestly not hard.
• The leftovers? Weirdly lovely cold, like lemony rice salad.
• Perfect with a fried egg on top or a handful of prawns if you’re feeling jazzy.

Ingredients

• 2 shallots
• 1 stick of celery
• 60g unsalted butter
• 1 tbsp olive oil
• 300g risotto rice (vialone nano if you’ve got it)
• 1L vegetable stock (keep it hot — I use Marigold powder)
• Zest and juice of half an unwaxed lemon
• A few sprigs rosemary, needles only, chopped finely
• 1 large egg yolk
• 4 tbsp grated Parmesan (plus more to serve)
• 60ml double cream
• Maldon sea salt, to taste
• White pepper, or black if you don’t have it

How to Make It

Soften the base:

Finely chop (or blitz) the shallots and celery. Gently cook them in a big pan with the olive oil and half the butter. Keep it slow — no browning, just soft and fragrant, like the start of something good.

Stir in the rice:

Add the rice and stir it around for a minute or two so it gets glossy in the butter. Like it’s saying, I’m ready.

The meditative bit:

Start adding hot stock — one ladle at a time. Stir gently, let it absorb, then add more. It’s like feeding a toddler: slow and steady. Don’t wander off. This is the therapy part.

Mix the lemony magic:

While the risotto’s doing its thing, whisk together the egg yolk, cream, lemon juice and zest, Parmesan, rosemary, and a bit of pepper in a small bowl. Try not to drink it.

Pull it together:

When the rice is soft but still has a tiny bite, take it off the heat. Stir in the lemon-egg-cream mix, plus the rest of the butter. Watch it go glossy and rich. It should smell outrageous by now.

Season and serve:

Taste. Add salt. Maybe a little more lemon if you want it zingier. Spoon into bowls, add extra Parmesan, and eat while warm and creamy.

Common Mistakes and How to Dodge Them

It’s mushy — help!
You probably added too much stock or let it go too long. Stop while the rice still has a tiny bite.

Too tangy or too bland?
Lemon can be strong — start with half, taste, and adjust. Parmesan and salt help balance it.

It’s not creamy enough.
You either rushed the stirring or skimped on the butter and cream. Don’t do either. This isn’t a diet dish.

Crunchy rice?
That means undercooked. Keep going with more hot stock, bit by bit.

Storage and Reheating

Fridge:
Pop it in a tub and it’ll keep 3–4 days. I love it cold too — especially with a bit of rocket or spinach mixed in.

Freezer:
Yep, it freezes! Not as dreamy as fresh, but still decent. Freeze in portions, defrost in the fridge overnight.

To reheat:

• Stovetop: Add a splash of stock or water and stir gently over low heat.
• Microwave: Cover and heat in short bursts, stirring between zaps.

Frequently Asked Questions

Can I skip the egg yolk?
You can. It won’t be quite as rich, but it’ll still taste great.

What rice should I use?
Vialone nano or arborio. Long grain doesn’t cut it. This needs a chubby, creamy grain.

Can I make it vegan?
Sure — skip the cream, butter, and egg. Use olive oil and maybe a dollop of oat cream at the end.

What’s best to add to it?
Roasted mushrooms, lemony chicken, crispy pancetta, a poached egg — take your pick.

Nutrition Facts (Per Serving)

Calories: 313
Fat: 11.3g
Carbs: 44.9g
Protein: 9g
Sugar: 1.1g
Sodium: 1212mg

Try More Nigella Recipes:

• Nigella Mac And Cheese
• Nigella Bavette Steak Recipe
• Nigella Butternut Squash Lasagne