Lemon Risotto

Summer-fresh lemon risotto made with Carnaroli

Risotto with lemon by Casale Paradiso is a ready-made blend of Italian Carnaroli rice with dried lemon peel. In about 16 minutes, you can create a bright, fresh lemon risotto, the Italian Risotto al limone. No artificial lemon flavoring, just real peel.

Risotto with lemon provides a light, summery lemon risotto and brings Mediterranean freshness to your plate; in Italy, it is called Risotto al limone. To achieve this, Casale Paradiso from the Abruzzo region combines Carnaroli rice (96 percent) with real lemon, onions, chives, and parsley. All you need is some olive oil, broth, and a little stirring time. A dish that tastes of the south, even when it’s gray outside.

Bright, fresh, finely tart

While cooking, a bright, fresh citrus scent fills the kitchen, instantly bringing to mind summer and lemon groves. Bright, fresh, tart—this risotto starts off light even on the nose.

On the palate, the lemon risotto is light and lively; the Carnaroli remains creamy and al dente, while the dried lemon peel contributes a fine, clear acidity. Chives and parsley add a green freshness. A risotto that doesn't weigh you down, but lifts your spirits, and calls for a glass of white wine on the side. Light, fresh, lively—that’s how the south tastes when it fits on a plate.

A fresh companion to fish and shrimp

Lemon risotto goes perfectly with everything light from the sea and the garden, from fish and shrimp to green asparagus. It loves bright, fresh cuisine and enjoys taking center stage.

As an appetizer with a few shrimp or as a side dish for pan-seared fish, it remains especially fresh because the citrus note elevates the flavor of the fish. In spring, we like to serve it with green asparagus. A bit of Parmesan and butter at the end make it rounder, and a splash of fresh lemon keeps it vibrant. It even holds up well cold the next day, enjoyed with a salad.

For a plant-based version, simply enjoy it with a good olive oil instead of butter. If you want to set a full Mediterranean table, browse our other risotto and pasta specialties and put together your own menu.

Carnaroli from Abruzzo, since 1994

This risotto is made by Casale Paradiso, a family business from Chieti Scalo in Abruzzo, founded in 1994 by Nicola Mammarella. Rice, lemon, and herbs—this bright classic needs nothing more, just as Nicola has maintained from the beginning.

The foundation is Carnaroli, the rice variety that enjoys the best reputation among risotto chefs because its grain absorbs a lot of liquid while remaining al dente. Casale Paradiso mixes the rice with real lemon peel and herbs and packs 300 grams into each bag, enough for 2 to 4 plates. This way, you can bring the south to your plate with the Risotto with lemon, without having to grate peel or squeeze lemons; the fine freshness is already in the bag.

Preparation takes about 16 minutes: Sauté the mixture in olive oil, gradually add about 1 liter of hot broth, and stir until the rice is creamy and smells freshly of lemon. Discover more from this kitchen under the specialties from Casale Paradiso. And for hearty, earthy days, the risotto with porcini mushrooms from the same producer is waiting for you. Buon appetito.