Champagne Lemon Risotto is a creamy, elegant Italian rice dish made with arborio rice, champagne, fresh lemon juice and zest, and finished with melted parmesan. The combination of sparkling wine and bright citrus creates a sophisticated, restaurant-quality meal ideal for entertaining.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a medium saucepan, bring the chicken broth to a simmer over low heat.
In a separate large, heavy saucepan, melt the butter over medium heat.
Add the finely chopped onion and 1/2 teaspoon of salt. Cook, stirring occasionally, until the onion is translucent but not browned.
Add the arborio rice to the pan and stir for about a minute to toast the grains and coat them in butter.
Pour in the champagne (or dry white wine). Increase the heat and cook, stirring constantly, until the liquid is completely absorbed.
Add a ladleful (about 3/4 cup) of the warm chicken broth to the rice. Stir gently and continuously until the broth is almost fully absorbed.
Continue adding the broth one ladleful at a time, waiting for each addition to be absorbed before adding the next. Keep stirring until the rice is creamy and cooked al dente, about 18-20 minutes.
Remove the risotto from the heat. Stir in the grated parmesan cheese, lemon zest, and lemon juice until the cheese is melted and everything is well combined.
Season with freshly ground black pepper to your preference. Taste and add more salt if needed.
Garnish with fresh parsley, additional parmesan cheese, and more lemon zest before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth, stirring frequently until creamy.
Yes. Use dry white wine as a 1:1 substitute, or combine equal parts white wine and chicken broth. The champagne adds elegance and subtle fizz, but the risotto works well without it.
Risotto is done when the rice is tender but still slightly firm in the center (al dente), and the mixture is creamy—not mushy or soupy. Stir frequently and add broth gradually; total cooking time is typically 18–20 minutes.
Risotto is best served immediately, but you can prepare it up to the point of adding parmesan, then refrigerate. Reheat gently on the stovetop with a splash of broth, stirring constantly, then finish with cheese and lemon zest.
Use arborio rice, not long-grain white rice. Arborio has a high starch content that releases during cooking, creating the signature creamy texture. Carnaroli rice is also acceptable.
This recipe serves 4. To double it, multiply all ingredients by 2 and increase cooking time slightly if needed. Keep the broth warm and maintain the same stirring frequency for consistent results.
One Pot Garlic Chicken Pasta
30 min
BEST Zuppa Toscana
40 min
Zuppa Toscana
55 min
Stove Top Stuffing Meatloaf
85 min
Greek Potato Salad
45 min
The Muffaletta Sandwhich
Creamy Lemon Chicken Pasta
45 min
Creamy Garlic Chicken Pasta
30 min
