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This Lemon and Sage Risotto is so light and flavorful but not overpowering! Made with chicken broth and Parmesan cheese, it makes a great side for anything!
Ingredients Needed For Lemon and Sage Risotto
- olive oil
- garlic cloves
- arborio rice
- chicken broth or chicken stock
- parmesan cheese
- fresh lemon zest
- sage leaves
Kitchen Tools Used In This Recipe
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Buy Now → How To Make Lemon and Sage Risotto
I had a Lemon and Sage Risotto when I was recently in Italy. I have been testing recipes to get the right flavor and texture and I think I have got it!
Making risotto is easy but it does require constant attention so it doesn’t burn or stick to the bottom of your pan!
For this recipe, you will need two medium saucepans. In one, heat the chicken or vegetable broth over medium heat. It doesn’t need to boil, just warm.
In the other saucepan, heat the olive oil and saute the garlic for 1 – 2 minutes.
Add the rice to the garlic and oil, stirring until well coated. Let saute for another 1 – 2 minutes. Be sure not to let the rice burn.
Add one cup of the warm broth to the rice, stirring constantly until absorbed. Continue adding one cup at time and stirring until absorbed before adding the next cup.
When you add the last cup of broth, add in the lemon zest and chopped sage. Continue stirring until broth is absorbed.
Remove the Risotto from the heat and stir in the Parmesan cheese. Serve immediately!
Hope you enjoy!
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Lemon and Sage Risotto
- Total Time: 30 minutes
Ingredients
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup arborio rice
- 4 cups chicken broth or chicken stock, warmed
- 1/2 cup parmesan cheese, shredded
- 1 – 2 tsp fresh lemon zest
- 3 – 5 sage leaves, chopped
Instructions
- In a medium saucepan, heat the chicken or vegetable broth over medium heat. It doesn’t need to boil, just warmed.
- In another medium-large saucepan, heat the olive oil over medium-high heat.
- Add the garlic and saute for 1 – 2 minutes.
- Then add the rice, stirring until well coated. Let cook for 1 – 2 minutes not letting the rice burn.
- Start adding the broth, one cup at a time, stirring constantly until all the liquid is absorbed before adding the next cup.
- When you add the last cup of broth, add in the lemon zest and sage. Continue stirring until everything is incorporated and the last of the broth is absorbed.
- When the last cup of broth is absorbed, remove from heat and add the Parmesan cheese.
- Stir and serve immediately.
- Enjoy!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course, Side Dish
- Cuisine: Italian