Creamy Risotto with Lemon, Asiago and Rosemary!

Ahhh, creamy, cheesey risotto!
What a wonderful creation from the food gods, you are!
This week I’ve been preparing recipes from Nigella Lawson.  Each and every one of her creations has filled my family’s tummies with delight and our faces with smiles.  I simply MUST run out and collect all of her cookbooks!  Today I decided to try her risotto recipe.
So many people sadly shy away from preparing risotto due to the continual stirring and adding of broth while the rice absorbs the broth and becomes creamier by the minute. For me, the process of standing by the stove, and the stirring, stirring, stirring while the cream thickens around the rice is beautiful in the love and patience required for this specialty. The results always reward the patient cook!
Just look at this gorgeous, creamy, rich risotto . . . simplicity and perfection!
Creamy Risotto with Lemon, Asiago and Rosemary
  • 2 green onions/shallots
  • 1 stalk celery
  • ¼ cup unsalted butter
  • 1 Tbsp olive oil
  • 1-1/3 cups risotto rice (preferably Arborio)
  • 1 quart vegetable stock
  • ½ lemon, zested and juiced
  • Needles from 2 small sprigs of fresh rosemary, finely chopped
  • 1 tsp. minced garlic (or garlic powder) -- my addition
  • 1 egg yolk
  • 4 Tbsp grated fresh Parmesan (I used ½ Parm and ½ Asiago cheeses)
  • 4 Tbsp heavy cream
  • white pepper
  • Sea salt to taste
  1. In a mini food processor, finely chop the celery and green onions/shallots.
  2. In a deep pot, heat half the butter, the olive oil, and the celery/shallot mixture until softened, about 5 minutes, stirring so that nothing sticks to the bottom of the pot.
  3. Mix in the rice, stirring to coat the rice with the butter and oil.
  4. In another saucepan, heat the stock and keep it warm and simmering.
  5. Pour a ladleful of stock into the rice mixture and keep stirring until all stock is absorbed.
  6. Add another ladle of stock, stir again.
  7. Repeat this process until the rice is cooked to 'al dente'.
  8. Use your judgement with the stock -- you may not need it all, or you may even have to add some hot water beyond 1 quart.
  9. Mix the lemon zest and rosemary into the risotto.
  10. In a small bowl, beat the egg yolk, lemon juice, Parmesan (and Asiago), cream and pepper.
  11. When the risottos still has a little 'bite', remove it from the heat and add the bowl of lemon juice, egg, cheese mixture.
  12. At this point, I also added the garlic.
  13. Add the remaining half of the butter.
  14. Salt to taste.
  15. Check your seasoning and make adjustments.
slightly adapted from Nigella Lawson
Dig in, savor, and ENJOY!
Saute green onions and celery in butter and olive oil and then add the rice to coat.

Ladle broth in rice mixture, stir, absorbing the liquid; continue to add broth, stir, absorb.

Risotto begins to thicken and cream up.
Continue to add broth and keep stirring the rice constantly to create more creaminess.

When rice is nearly al dente (has a bit of a bite), add the cream, egg, cheese, lemon mixture.
I also added garlic to the risotto at this point, tasting as I added it.
Season to taste with sea salt

The fresh rosemary is straight out of my herb garden, and grows year-round in the Carolina’s.

I served this with my family’s Italian meatloaf recipe . . .
now how much more comfort food can you get with that combination?




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  1. says

    Yummy, risotto. I need to remember to make it more often. It’s so creamy and comforting. We love our fresh herbs, don’t we? this year I hope my basil grows as hearty as yours. I can’t wait!

  2. says

    Hey Roz, you are right, not much more can compare to the comfort level of this one! Your Risotto looks superb and I love the way you illustrated the instructions!

  3. says

    This is a wonderful pick for great grains week! Your risotto turned out perfect and looks delicious. I love making risotto and like you, don’t mind hovering over the stove stirring and stirring. It is such a rewarding outcome;D

  4. says

    Ooh, risotto is one of my favorite guilty pleasures! This one looks lovely. I’m going to try to use farro instead of the arborio rice next time I make it!

  5. says

    This looks absolutely scrumptious! I am taking it as a sign to make risotto for the first time…I have seen quite a few risotto recipes in the last couple days! Thanks for sharing!

  6. says

    WOW, how weird that I just saw that arboreo rice or whatever it’s called at the grocery store this weekend! I thought it was expensive so I didn’t get any. BUT WOW…you care some cook! This looks AWESOME!

  7. says

    Wonderful looking risotto. And I so love the lemon and rosemary together, I’d only omit the egg and add more cheese to get that creaminess. I’ll definitely try this.

  8. says

    Oh this looks so creamy. My husband loves risotto. He also loves lemon and rosemary together so I’m sure this would win him over.

    I’ve made her cheddar cheese risotto and it was also very good. I’m excited about trying this one!

  9. Matthew says

    I have never had Risotto let alone even try to make it. Along with everyone else at the party, except for two, this was all our first times. And everyone loved it. It would have been good to have a cook time or an approximation time but other than that it was a great recipe and great course with the Stuffed Pork Chops.

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