This Lemon Parmesan Risotto recipe will definitely satisfy your taste buds! Lemon adds a burst of fresh zestiness, while the addition of roasted butternut squash on top adds sweet, nutty flavor.
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I’ve never had a risotto I didn’t like, but this Lemon Parmesan Risotto recipe is my favorite. I am a little biased though. I made this recipe up with pretty much no inspiration at all. Just threw it all together, crossed my fingers, and it worked!
The initial plan was to make a butternut squash risotto, then somehow I decided that it would be a lemon risotto instead. At the last minute, I changed my mind again and decided to cube and roast the squash and mix it in after all. It might sound a little strange, but this flavor combination is amazing!
In a past recipe post for Pumpkin Risotto, I mention how risotto has a reputation of being difficult to make. It’s intimidating, I get it. I was there too. But, I can honestly tell you – this is an easy recipe! Just be sure to use arborio rice and be prepared to stir, stir, and stir some more.
Why This Recipe Works
- This risotto has a unique combination of flavors. The zesty lemon, nutty Parmesan cheese, and sweet butternut squash all work so, so well together.
- You can serve this risotto as a main, vegetarian dish or along side most chicken, turkey, beef, or pork dishes. It’s also a perfect addition to holiday meals – especially Thanksgiving!
- Risotto is not that difficult to make. It does have a reputation of being a bit more complex, but really, all you need to do is prepare yourself to stir, stir, stir.
How to Make Lemon Parmesan Risotto Recipe with Roasted Butternut Squash
Prep!
Preheat your oven to 425°F.
Cut the butternut squash into small cubes, mince the shallot and garlic, and zest and juice the lemon.
Create!
Toss the butternut squash and 1 tablespoon of the olive oil in a small bowl and season with salt and pepper. Spread onto a baking sheet and roast until just caramelized, about 30 minutes.
While the butternut squash is roasting, heat the remaining 1 tablespoon of olive oil in a large, deep skillet, or dutch oven over medium heat.
Add the garlic and shallot and cook until soft, about 2-3 minutes.
Mix in the rice and lemon zest, then add the white wine. Cook until the wine is fully absorbed.
Add 3 cups of the stock one cup at a time, letting each cup absorb fully before adding the next. Then, add the last cup of stock 1/4 cup at a time until the rice is cooked as desired (I used about a 1/2 cup).
Once all of the stock is absorbed, remove the pot from the heat and stir in the lemon juice, butter, and Parmesan cheese.
Gently fold in the roasted butternut squash.
Present!
Serve immediately.
Tips and Techniques for the Best Lemon Parmesan Risotto
- Only use arborio rice! This isn’t even debatable. It’s the best rice to give you the creaminess that makes risotto, risotto!
- Don’t skimp on the stirring. Stirring is what breaks down the starch in the rice to make it creamy. You can take short breaks, but don’t go too long without giving it a good stir.
- Use room temperature or warm stock on the stove before adding it to the rice.
- Don’t rush the process. Keep the stove top set at medium. Perfect risotto takes a little time.
- Use a high quality Parmesan cheese, but don’t add it (or any vegetables) until after you take the pot off of the stove.
FAQ’s
- Is risotto rice or pasta? Risotto is actually a rice dish. It’s made with arborio rice which, when stirred frequently, releases starches and becomes very creamy.
- What can be used in place of white wine in risotto? While most risotto recipes call for the use of white wine, you can substitute additional stock or water instead.
- How do you store leftover risotto? Leftover risotto can be store in air-tight containers in the refrigerator. Use within 5 days. While there will definitely be texture changes when reheated, risotto can also be frozen for up to 6 months.
Other Risotto Recipes to Try
- Roasted Butternut Squash Risotto with Brussels Sprouts
- Spring Vegetable Risotto
- One Pot Chicken Risotto with Peas and Almonds
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Lemon Parmesan Risotto with Roasted Butternut Squash
Ingredients
- 2 cups butternut squash * cubed
- 2 tablespoons extra virgin olive oil * divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic * minced
- 1 shallot * minced
- 1 lemon * zested
- 1 1/2 cups Arborio rice
- 1/2 cup white wine
- 4 cups vegetable stock * or chicken stock
- 1 teaspoon fresh lemon juice
- 2 tablespoons butter * cut into pieces
- 1/2 cup Parmesan cheese * grated
Instructions
- Preheat oven to 425°F.
- Combine the butternut squash and 1 tablespoon of the olive oil in a small bowl and season with salt and pepper. Spread onto a baking sheet and roast until just caramelized, about 30 minutes.
- While the squash is roasting, heat the remaining 1 tablespoon of olive oil over medium heat in a large, deep skillet or dutch oven.
- Add the garlic and shallot and cook until soft, about 2-3 minutes.
- Mix in the rice and lemon zest, then add the white wine and cook until the wine is fully absorbed.
- Add 3 cups of the stock in one cup at a time, letting each cup absorb fully before adding the next. Then, add the last cup of stock 1/4 cup at a time until rice is cooked as desired.
- Once all of the stock is absorbed, remove the pot from the heat and stir in the lemon juice, butter, and Parmesan cheese until well combined.
- Fold in the roasted butternut squash and serve immediately.
Notes
Tips and Techniques for the Best Lemon Parmesan Risotto
- Only use arborio rice! This isn’t even debatable. It’s the best rice to give you the creaminess that makes risotto, risotto!
- Don’t skimp on the stirring. Stirring is what breaks down the starch in the rice to make it creamy. You can take short breaks, but don’t go too long without giving it a good stir.
- Use room temperature or warm stock on the stove before adding it to the rice.
- Don’t rush the process. Keep the stove top set at medium. Perfect risotto takes a little time.
- Use a high quality Parmesan cheese, but don’t add it (or any vegetables) until after you take the pot off of the stove
FAQ’s
- What can be used in place of white wine in risotto? While most risotto recipes call for the use of white wine, you can substitute additional stock or water instead.
- How do you store leftover risotto? Leftover risotto can be store in air-tight containers in the refrigerator. Use within 5 days. While there will definitely be texture changes when reheated, risotto can also be frozen for up to 6 months.
Nutrition
This recipe was originally published on January 2, 2017. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in October 2019.
