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Bright lemon risotto from the Amalfi Coast is refreshing and vegetarian. This fresh mediterranean dish is a light, zesty family dinner perfect for spring and summer evenings.
In a medium saucepan, bring the vegetable stock to a gentle simmer and keep warm throughout the cooking process.
In a large heavy-bottomed skillet or wide saucepan, heat the olive oil over medium-low heat. Add the chopped shallot and sauté until translucent, about 3-4 minutes, stirring often to avoid browning.
Add the Arborio rice and toast it gently, stirring constantly, for 2 minutes until the grains are glossy and lightly fragrant.
Begin adding the warm stock one ladle at a time, stirring frequently and waiting until most of the liquid is absorbed before adding the next. Maintain a gentle simmer during this step.
After about 15 minutes, stir in the lemon zest and lemon juice. Continue adding stock and stirring until the rice is creamy but al dente, about 18–20 minutes total.
Remove from the heat. Stir in the butter and grated Parmesan cheese until smooth and glossy. Adjust the seasoning with salt and pepper, tasting as you go.
Let the risotto rest for 3 minutes before serving to allow the flavors to meld. Garnish with chopped parsley and extra lemon zest if desired.
