Super easy creamy ricotta risotto with a hint of lemon!

Ricotta Risotto

Creamy ricotta risotto with a hint of lemon
Cook Time30 minutes
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: ricotta, risotto
Servings: 4
Calories: 421kcal


  • 2 tbsp butter unsalted
  • 1 onion diced
  • 3 garlic cloves minced
  • 4 oz Pinot Grigio
  • 1 tbsp Italian Herb Blend
  • 1 Cup Arborio Rice
  • 2 cups Vegetable Broth Low Sodium
  • 1 Cup water
  • 1 tsp lemon juice
  • ½ cup Ricotta


  • Add vegetable broth and water to small sauce pan and keep over low heat in preporation for adding to the risotto
  • In large sauce pan saute onions and garlic in butter until fragrant
  • Add wine and reduce heat to simmer
  • Add herbs, lemon juice, and Arborio rice
  • Once all the wine is absorbed slowly add the broth ½ cup at a time simmering over low heat
  • Stirring as the broth gets absorbed, add another ½ cup repeating until all the broth is mixed in… about 25 to 30 minutes total
  • Mix in ricotta and serve

Optional: 1 tbsp red pepper flake or serano Balsamic for a kick of heat


    Calories: 421kcal | Carbohydrates: 56g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 100mg | Potassium: 203mg | Fiber: 4g | Sugar: 3g | Vitamin A: 646IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 4mg

    (Visited 361 times, 1 visits today)

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating