This white wine and lemon risotto is my favorite side dish for white fish, such as trout or tilapia.

Having white wine and lemon risotto and fish together at home makes me feel fancy and sophisticated, which is kind of silly because this really is a simple dish.

You can use any dry white wine you have on hand, or you can even eliminate it entirely if you want. The alcohol cooks out of the wine, so this is a safe dish for everyone. Here are some wine suggestions: Pinot Grigio, Sauvignon Blanc, Chardonnay, Dry Sherry, or Dry Vermouth.

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White Wine and Lemon Risotto Ingredients

• 3 tablespoons butter
• 1/2 sweet onion, finely diced
• 2 teaspoons lemon pepper
• 1/4 cup white wine
• 2 cloves garlic, minced
• 1 cup risotto, rinsed
• 3 cups broth, vegetable or chicken
• salt to taste

Directions

1. Add onion, garlic, and butter to a saucepan. Sauté until the onion is almost cooked, then add the white wine. Simmer until the white wine has been reduced by half. Reduce heat to medium-low.
2. Add the rinsed risotto and stir for 2 minutes. Add 1 cup of broth, stirring occasionally. Once the liquid is absorbed, add another cup of broth, wait until the liquid is absorbed again before adding the final cup. Once the liquid is completely absorbed and the risotto is creamy, it is done.

I’ve already said this is a fabulous side to white fish, but it also pairs nicely with vegetables such as asparagus, spinach, broccoli, and mushrooms, and other types of seafood such as shrimp and scallops.