This lemon and thyme risotto, with its luxuriously creamy texture and lovely lilt of lemon, may seem as though it took all day to make. That couldn’t be further from the truth. Shhhhhh. No need to tell anyone else that. It can be our little secret.
As author Richard Bertinet explains, there’s an idea that risotto is complicated because you need to stand over the pan and stir. True, it does require stirring, although the complicated part couldn’t be further from the truth. Although given the risotto’s luxuriously creamy texture and lovely lilt of lemon, it may seem as though it took all day. Shhhh. No need to tell anyone the contrary. Originally published Apr 9, 2012.
–Renee Schettler Rossi
Lemon and Thyme Risotto
- Quick Glance
- 30 M
- 30 M
- Serves 4 to 6
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Recipe Testers Reviews
I can’t find one thing I would change with this recipe. It’s very well written. I think even a novice risotto maker could follow these directions. It feels like the author is taking you by the hand and walking you through the steps of making this perfectly. I can’t complain about the end results, either, as my daughter and I agreed it tasted heavenly. We loved the brightness the lemon juice and zest gave, as well as the creamy texture that was helped along by the egg yolks (who’d a thunk it?) and Parmesan. Of course the onions, veggie stock, wine, butter, olive oil, and thyme led to some great flavor as well. We used Arborio rice, since that’s the only kind of risotto rice we can find here. I served it with a roasted turkey (wanted some leftovers for turkey pot pie later in the week and some turkey salad for my lunches at work), green beans, fries for the guys, cranberry sauce, and some biscuits. We’ll definitely be making this one again.
I agree with the author that risotto is one of the easiest ways to prepare rice. But even if you disagree, you can be assured of success with this recipe, thanks to the very detailed, well-thought-out instructions. And you’ll be rewarded with a risotto that’s bright and fresh, yet rich at the same time. The thyme adds the perfect herbal compliment to the lemon. This recipe makes a pretty big batch — we got six servings out of it. It was wonderful as a platform for sauteed shrimp. In the future, I wouldn’t hesitate to swap out the vegetable stock for chicken stock, or even a seafood stock, depending upon what I was serving with it.
Risotto — ah, what a wonderful thing to eat. We loved this Lemon and Thyme Risotto and couldn’t get enough of it. Don’t let the wordy recipe turn you off. Each step is a rite of passage to achieving creamy, lemony greatness. Surrender yourself to every precise instruction, keeping in mind that it is given for a good reason. The reward after the meditative pour-and-stir ritual is sublime. When prepared right, the ingredients flawlessly play their roles in harmony to create the most satisfying aroma, flavor, and texture.
This is one of the very best risottos I have ever made. As with any risotto recipe, you have to be very patient, but is it so well worth it. The final result was creamy, a nice zesty taste from the lemon, and aromatic thanks to the thyme. A must repeat. One thing though is that I ended up having to use a cup more of stock than the recipe asked for.
I loved the taste and texture of this risotto. I was a bit skeptical, as I’d never made one with egg yolks in it before. But this all works. The taste is very very lemony, so if you like lemon you will love this. I used 11/2 large lemons. I also was stingy with the thyme as “a bunch” is very interpretive and thyme has a pronounced flavor. I used about two tablespoons of the thyme leaves. I personally would reduce the lemon next time I make this, but my husband loved it as-is. This recipe makes a ton of risotto. I served it as a side dish — 6 servings worth — and there is still some left over. The leftovers reheated in the microwave quite nicely. My only beef with this recipe is the directions. There is so much superfluous writing that sometimes, as you are making the recipe, it’s actually hard to decipher what the instruction actually is. Trying to convince anyone that making risotto is easier than making plain rice? I don’t think so. If this book is targeting the inexperienced cook, it may actually scare them away because the recipe is easy but requires your constant attention.
This recipe produced a great risotto. The lemon and Parmesan together made for a rich yet not overly heavy meal. I used about one cup Parmesan, about two cups Arborio rice, and about ¾ cup white wine. The resulting risotto had a bright, lemon flavor with a warm, creamy texture. It is a full flavor risotto with a touch of nuttiness. It is totally satisfying but not too rich. This risotto would be great served year-round.
Love this risotto — so simple and satisfying. Anyone who loves lemon should make this, it has a nice tang balanced with the richness of the egg yolk and cheese.
This was absolutely delicious. It’s a great method for making risotto, quite different from the way I’ve been making it for years. It’s worth reading the recipe well, just to get some tips. The finished product was lovely, creamy, and very fresh tasting. Thinking about the lemon, Parm, and springtime made me think about asparagus. I oven-roasted a bunch of asparagus, sliced them diagonally, and put them on the top of the risotto. It looked beautiful and tasted even better. Happy to say that there are enough leftovers for a delightful meal tonight. We even have some of the Chenin Blanc left that matched so well with the risotto. Yum!