Healthy Lemon Basil Risotto

For a cheesy, gluten free rice side dish, make some lemon risotto with parmesan and fresh basil. This lemon risotto recipe is easy to make!

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For a cheesy, gluten free side dish, make this lemon risotto with parmesan and fresh basil. Don’t let the thought of making this decadent, cheesy, creamy rice dish intimidate you, because our risotto recipe is easy to make!

If you enjoy rice but want something with a creamier texture, risotto is a go-to dish! This one has light lemony flavor, and the fresh basil and parmesan transform it into something extra special.

Table of Contents

A white serving dish of lemon basil risotto garnished with a sprig of basil and lemon slices.

reasons to make our lemon risotto

It’s lighter and lower in fat than traditional risotto recipes. Many restaurants add a splash of cream and/or a pat of butter at the end of the cook time to add more flavor to the risotto. You don’t have to use fat to create a creamy, cheesy risotto.
The ingredient list is short and simple. Just 10 pantry staples – there are no fancy, expensive ingredients needed!
It pairs well with many different proteins – It’s perfect as a lighter side for chicken recipes like crockpot whole chicken, chicken cacciatore, and healthy chicken piccata. If pork chops, crockpot pot roast, or honey garlic shrimp are on your menu, make this easy healthy rice dish – it’s incredible with those proteins as well!

Healthy Pumpkin Mushroom Risotto was the first type of risotto that I ever made, but I wanted to try something that used lots of citrus and herb (my favorite flavor combo!) so I came up with the recipe for this Healthy Lemon Basil Risotto!

Ingredients for healthy risotto:

Ingredients for healthy lemon basil risotto

olive oil
onions & garlic – make sure to caramelize until they’re translucent for maximum
arborio rice – you can use regular white rice, but it won’t taste the same
chicken stock – use low or no salt to keep this a low sodium recipe
parmesan cheese – we like to use freshly grated parmesan cheese, it melts better!
lemon zest
lemon juice
salt, pepper
fresh basil

A citrus juicer and citrus zester will also be helpful to have!

lemon risotto recipe variations

Rice: If you want to make this recipe using a short grain brown rice instead of white, you certainly can. Just be aware that brown rice requires more liquid and more time to cook than white. Arborio rice is the best rice for risotto!

Broth: Broth and stock are the same thing! You can use any broth or stock interchangeably. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.

Add Veggies! Soft vegetables like roasted peppers, zucchini, and mushrooms would be delicious additions to this recipe. If you’re a veggie lover, you might want to make this vegetable risotto!

Basil: You can substitute basil for your favorite herb. Parsley, sage or oregano will all be delicious! I highly recommend using fresh herbs!

Pumpkin: If you’re looking for other healthy risotto recipes – try this Healthy Pumpkin Mushroom Risotto

Gluten free risotto – The rice and all of the other ingredients in parmesan basil risotto recipe are generally considered to be gluten free. Just be sure to check ingredient labels to prevent cross contamination during processing.

How to Make

Heat olive oil in large sauté pan then add onions and garlic to olive oil. Sauté until translucent, about 5-8 minutes.
Stir in uncooked rice and chicken broth, cover, and bring to a boil. Once boiling, reduce heat and simmer for 15-20 minutes over medium heat until the rice starts to absorb the liquid.
After rice has simmered, stir in cheese, lemon juice, lemon zest, salt and pepper. Stir until rice has absorbed all liquid and is creamy. Before serving stir in basil and enjoy!

Onion and garlic sauteing in a dutch oven to make lemon risotto.

Rice and onions in a dutch oven in the process of making lemon risotto.

What makes this risotto healthy?

Less fat – traditional risotto is made with heavy cream, butter, and lots of cheese. I used less cheese and cooked the risotto low and slow in broth to achieve a rich texture without a ton of fat
Minimal ingredients– This recipe only has 10 ingredients, all of which you probably already have in your fridge or pantry!

A plate with lemon basil risotto, honey roasted carrots, and a baked chicken cutlet.

Serving suggestions:

Risotto is a really versatile side dish, so it goes with almost any protein! Our favorite way to serve it is with Baked Chicken Cutlets and Roasted Carrots (pictured above)!

It’s also great with Crockpot Turkey Breast or Crockpot Whole Chicken with Roasted Brussels Sprouts!

As we mentioned earlier, this side dish pairs really well with most meat proteins. If you want to serve a plant-based dinner, the cheesy risotto is delicious with legumes like beans and lentils, either stirred in or served on the side.

tips for making lemon risotto

Cook over low heat. Be sure to cook the risotto low and slow – this allows the starches in the rice to thicken the dish and make a creamy cheese risotto. Using high heat will prevent this from happening!
Use a shallow, wide pan. The wider cooking surface area helps the rice absorb the cooking liquid more quickly.
Stir continuously. Make sure to stir the rice constantly during cooking to avoid it from burning on the bottom of the pot.
Be sure the broth is warm, and add it gradually. Again, so that the starches in the rice can be released properly into the broth, you want to be sure to only add about 1/2 cup of stock at a time. Wait for the rice to absorb one batch of liquid before adding the next.
Use high quality cheese, and grate it fresh. Please avoid using parmesan from the green plastic canister. Use a block of real parmesan cheese, and grate it yourself for the best cheese risotto. 🙂

risotto recipe FAQ

How do you add flavor to risotto?

With cheese, basil, and fresh citrus, we think our lemon risotto has a wonderful flavor! If you want to give the dish even more flavor, you could add some minced shallot, or substitute shallot for the onion.

How do restaurants cook risotto so fast?

Restaurants do a lot of par cooking of ingredients and dishes that normally take quite a while to prepare. By preparing risotto recipe just up to the point where cheese and dairy products are typically added, it can be chilled and kept in a refrigerator until it’s needed.

A fork holding up a bite of lemon basil risotto with a white dish of the risotto in the background.

Storing Risotto:

Refrigerator: This recipe will last in an airtight container in the refrigerator for up to 4 days. Risotto is a dish that truly is best eaten immediately after it is made. Although it will stay fresh for a few days in a covered container in the fridge, it’s difficult to reheat without it becoming gummy or sticky.

Freezing: I haven’t tried freezing this risotto, but I don’t think it would work well. We don’t recommend it.

Reheating: If you have leftovers of lemon parmesan risotto, you can reheat them in a pan on the stove over medium heat. If the consistency is very thick, you can try to thin it out a bit by adding a couple of tablespoons of stock or water.

Other healthy side dishes you might like: