Risotto al limone

“The striking violet coloured Taggiasca black olives, originally from the Liguria region will make your dish stand out. Carnaroli is the best risotto rice, thanks to its slow cooking method it works magic with risotto-based recipes. Having trouble finding it? Arborio rice will work just as well.” – Eleonora

Italia Prosecco available from Budgens and Nisa stores

Preparation time: 5 minutes
Cooking time: 28 minutes
Serves: 4


  • 40g unsalted butter
  • 1 shallot, finely sliced
  • 360g carnaroli risotto rice
  • 150ml Italia Prosecco
  • 300 ml vegetable stock
  • 1 tsp salt
  • ½ tsp saffron threads
  • juice and zest of 1 organic lemon, cut into thin matchsticks
  • 1 small bunch fresh basil, finely chopped
  • 100g Taggiasca black olives
  • 100g Parmesan cheese, grated
  • ground black pepper
  • Almond flakes

Melt half of the butter in a heavy-based saucepan, add the shallot and cook over a medium heat for 10 minutes until soft. Add the rice and cook, stirring, for 2-3 minutes until translucent, then add the Prosecco. Season generously with salt and continue to cook over a medium heat, stirring until all the Prosecco has been absorbed. Then, add ladlefuls of stock, stirring constantly, allowing each ladleful to be absorbed before adding the next, until the rice no longer has a pale core and is soft but still retains a slight bite. This will take around 15 minutes. Halfway through the cooking add the saffron, the lemon juice, half of the chopped basil and the olives. Remove the risotto from the heat and add the Parmesan, pepper and the remaining butter. Set aside for a couple of minutes then serve warm and sprinkled with the remaining basil and the lemon zest.

Perfect with:
Indulge in a glass of Italia Prosecco while you cook this dish in the presence of friends and family. With hints of apple and peach on the nose and soft and creamy citrus notes, the good acidity of the wine and the creamy characters go perfectly with this risotto dish!

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