Blonde Rice Lemon Risotto Recipe

Jump to Blonde Rice Lemon Risotto Recipe! 

If you’re looking for a refreshing take on classic risotto, our  Blonde Rice Lemon Risotto Recipe is sure to impress.  

At Chico Rice, we pride ourselves on using premium-quality Blonde Milled California Japonica Rice, known for its delicate flavor, nutty undertones, and faster cooking time compared to traditional risotto rice.  

Combined with the bright, zesty flavor of fresh lemon and the earthiness of herbs, this lemon risotto recipe is the perfect balance between simplicity and deliciousness. 

Risotto often gets a reputation for being difficult or time-consuming, but with this lemon risotto recipe, you’ll find that it’s approachable even for beginners.  

One of the best aspects of this dish is that it's naturally risotto gluten free, making it an excellent option for those with gluten sensitivities.  

With just 40 minutes of preparation, you’ll have a creamy, vibrant dish that’s not only perfect for weeknight dinners but also for special occasions. 

➡️ Shop Chico Rice Blonde Milled California Japonica Rice! ⬅️ 

Chico Rice Blonde Milled Japonica Rice?

One of the reasons this lemon risotto recipe is unique is the use of Chico Rice Blonde Milled Japonica Rice, a medium-grain rice milled in the haiga-mai, or haiga, style.  

Unlike traditional Arborio rice, which is traditionally the best rice for risotto, our Blonde Rice offers a milder flavor and shorter cooking time, while still retaining the creamy texture you expect in a risotto. Additionally, it makes this dish naturally risotto gluten free, a major advantage for those seeking gluten free meal options. 

Our Chico Rice Blonde Rice is grown, harvested, and milled in the Sacramento Valley by a father-and-son team dedicated to producing the freshest rice possible.

Milled in small batches with our Artisan Rice Mill and shipped immediately, the rice maintains its natural flavors, allowing it to shine in dishes like this lemon risotto recipe. 

Unlike white rice, our Chico Rice Blonde Rice is milled in the haiga-mai style, which does not fully remove the germ layer when processing. This allows the rice to retain more nutrients than white rice, but still has the same texture that white rice is known for.  

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Other Rice Risotto Substitutes 

If you don’t have our Blonde Rice or Arborio rice for this lemon risotto recipe, you can also substitute with other types of rice.  

Any medium-grain or short-grain rice you find in your pantry can work well in this lemon risotto recipe. Even sushi rice is an option! However, keep in mind that different types of rice vary in cooking time and texture, so you may need to adjust your cooking time to fit the rice. 

For the best rice for risotto, you want a grain with high starch content, which is what gives risotto its signature creamy texture.  

While medium- and short-grain rice are great substitutes, long-grain rice is not recommended. It lacks the starch needed to hold the grains together, making it less suitable as the best rice for risotto dishes.  

Almost all rices are naturally gluten free so you can easily make your risotto gluten free.  

Lemon For a Burst of Freshness 

Beside the rice, lemon is the star ingredient in this lemon risotto recipe. Its bright acidity cuts through the richness of the butter and olive oil, while the zest provides a subtle citrus taste that pairs well with the creamy texture of the risotto.  

When juicing your lemon for this recipe a good tip is to roll the lemon on the counter or hard service, pushing down on the lemon. This will loosen up all the juice in the lemon for when you squeeze it, helping you get as much liquid out of the fruit as possible! 

Tips for Perfecting Your Lemon Risotto 

Follow these easy tips to help your risotto dish come out delicious and creamy!  

Keep the Broth Warm 

One of the keys to making a great risotto, is adding warm broth to the rice. This helps the rice absorb the liquid more evenly and ensures that the cooking process stays consistent. 

Stir Frequently 

Stirring is what gives risotto its signature creamy texture. As the rice releases its starch, it blends with the broth to create a smooth, velvety consistency. Make sure you stir regularly, but not constantly, allowing the rice to cook evenly without becoming mushy. 

Taste as You Go 

Since this lemon risotto recipe calls for adding broth one ladle at a time, you’ll want to taste the rice periodically to know when it has reach your desired level of ‘doneness.’ Some people prefer their risotto a bit more al dente, while others enjoy it softer and creamier. 

Finish with Lemon at the End 

For maximum flavor, add the lemon zest and juice at the end of cooking. This keeps the citrus flavor bright and fresh, preventing it from becoming too mellow during the cooking process. The final hit of lemon is what makes this lemon risotto recipe stand out! 

Recipe: Blonde Rice Lemon Risotto Recipe 

Prep Time: 10 minutes 
Cook Time: 30 minutes 
Total Time: 40 minutes 
Servings: 3 

What You Will Need: 

• 1 cup Chico Rice Blonde Milled California Japonica Rice 

• 4 cups chicken or vegetable broth (low-sodium) 

• 2 tablespoons unsalted butter 

• 1 small onion, finely chopped 

• 2 cloves garlic, minced 

• 1/2 cup dry white wine (optional) 

• Zest and juice of 1 lemon 

• 2 tablespoons fresh basil, chopped 

• 2 tablespoons fresh parsley, chopped 

• Salt and black pepper to taste 

• Grated Parmesan cheese for garnish (optional) 

 
Cooking Instructions: 

1. In a saucepan, warm the chicken or vegetable broth over low heat. Keep it simmering but not boiling.
2. In a separate large skillet or wide saucepan, heat the butter over medium heat.
3. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
4. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
5. Add the Chico Rice Blonde Milled California Japonica Rice to the skillet, stirring constantly, for about 2-3 minutes until the rice is lightly toasted and well coated with the butter.
6. If using, pour in the white wine and cook until the liquid has mostly evaporated.
7. Begin adding the warm broth to the rice, one ladle at a time. Stir frequently and allow the liquid to be absorbed before adding more. Continue this process for about 18-20 minutes or until the rice is creamy and cooked to your desired level of ‘doneness.’ You might not need all the broth, or you may need a bit more liquid. Taste the rice as you go to determine.
8.  Once the rice is creamy and cooked, remove the skillet from heat. 
9.  Stir in the lemon zest and juice for a refreshing citrus flavor. 
10. Gently fold in the chopped basil and parsley to infuse the risotto with fresh herb flavors.
11. Season with salt and black pepper to taste.
12. If desired, serve the risotto garnished with grated Parmesan cheese.
    
    

Try This Recipe Out! 

This lemon risotto recipe is a fantastic way to savor the bright, refreshing flavors of lemon combined with the subtle nuttiness of Chico Rice Blonde Milled California Rice.  

As one of the best rice for risotto, our Blonde Rice ensures a creamy, flavorful dish that's perfect for both family meals and special occasions.  

Whether you're serving it for a family meal or a special occasion, this dish will undoubtedly become a household favorite. 
 

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