Lemon Risotto For Under $9!

Lemon Risotto For Under $9!


Servings 4
Time Needed Prep
Ingredients 10
Difficulty Medium

Rating (click to rate)

5.0 based on 1 rating.


  • 5 cups Vegetable Stock $2.50
  • 1 tsp Olive Oil $0.03
  • 1 White Onion chopped very finely - $0.80
  • 2 tsp Garlic minced - $0.05
  • 2 cups Arborio Rice $1.20
  • 2/3 cups White Wine $0.90
  • 1 Lemon Zest $0.70
  • 1/4 cup Lemon Juice from zested lemon
  • 5 tbsp Parmesan Cheese $1.30
  • 1/4 Butter or margarine -$0.15

Nutrition Information

Qty per
380g serve
Qty per
Energy 607cal 160cal
Protein 4.6g 1.21g
Fat (total) 57g 15g
 - saturated 9.8g 2.6g
Carbohydrate 21g 5g
 - sugars 2.72g 0.71g
Dietary Fibre 1.36g 0.36g
Sodium 995mg 262mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Lemon Risotto is a very fresh and filling meal that is frugal too.  It will easily feed a family of four for under $10 – with leftovers! This is a great recipe for weeks when the budget is tight, and it’s sure to fill any belly!

For the price estimates here we’ve used a large national supermarket, but it’s possible (and highly encouraged) for you to look around at your local farmers market, local butcher or at discount grocers. You’re likely to find many of these ingredients even cheaper there!

Stay at home mum



  1. Bring the vegetable stock to boil in a saucepan or simmer gently in a glass jug in the microwave.

  2. In a heavy based saucepan or pot, melt the butter until bubbling then add the onion and garlic and cook until soft but not brown.

  3. Add the rice and stir over medium heat for 2 minutes or until the grains become transparent.

  4. Add the white wine and cook, stirring all the time until all the wine is absorbed.

  5. Start adding the hot stock 1/2 cup at a time and stirring constantly until all liquid is absorbed before adding more (you may have to keep heating the stock in the microwave if you are heating it in a jug).  This should take about 30 minutes.  Rice should be tender and creamy.

  6. Remove the mixture from the heat and add the grated rind from the lemon.

  7. Stir in the lemon juice and cheese and serve with additional cheese if desired.

Recipe Hints and Tips:

  • Lemon Risotto is not suitable for freezing and is best eaten hot right after cooking.
  • It does tend to go gluggy if allowed to cool.
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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