Japanese lemon herb risotto, made with sake in place of white wine and short grain Japanese rice -DJapanese lemon herb risotto, made with sake in place of white wine and short grain Japanese rice - Diversivore.com

Japanese Lemon Herb Risotto

In Recipes by Sean8 Comments

Japanese Lemon Herb Risotto in a decorative floral bowl
Japanese Lemon Herb Risotto in a decorative floral bowl

Japanese Lemon Herb Risotto

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Let’s get this out of the way right off the bat – risotto is not exactly what you’d call Japanese food. But Japan has had an interest in Italian food for a very long time, and it’s never been shy about adapting it to Japanese tastes. Westerners living in Japan introduced certain elements over the decades, but things really picked up with the flow of American GIs who arrived with truckloads of spaghetti following WWII. Nowadays you’ll find an entire category of wafu (Japanese-style) pasta dishes like mentaiko spaghetti, uni pasta, and shiso pasta.

But what about rice? Japan hasn’t traditionally messed around too much with rice, preferring to keep it quite simple. Even ‘classic’ Japanese dishes like donburi (rice bowls with toppings) were met with considerable disapproval when first introduced in the 19th century. But this isn’t exactly a wafu dish, but a hybrid of Italian technique and some Japanese flavours. I developed this dish to test out a few theories I had about risotto and Japanese ingredients, and I’m quite glad I did, because the end result was spectacular and just distinctive enough to raise a few (probably Italian) eyebrows.

First and foremost, this dish foregoes the fancy risotto rice varieties like Arborio or Carnaroli in favour of (comparatively) cheap and simple Japanese short-grain white rice. The small, plump, starchy grains turn out to work perfectly as a base for risotto as they absorb liquid beautifully, becoming sticky and creamy without losing their shape or texture. Secondly, the dish swaps out white wine for sake, which contributes a sharp but pleasingly mellow flavour to the dish.

If you’ve ever wanted to try risotto but you’ve been uncertain about the technique or uninterested in forking out the money for expensive rice, I seriously suggest you give this a shot. It’s creamy, cheesy, and rich the way you want a risotto to be, but bright and fresh with the taste of lemon and parsley. It stands beautifully on its own or as the base for another dish (like the Ginger Karashi Chicken recipe, shown at the bottom of this post). As for the technique, it’s actually not that tough to pull off – just make sure you have everything ready to go before you start, and keep a close eye on things as you work.

Buon appetito, or itadakimasu.  Either way, yum.

Japanese Lemon Herb Risotto in a decorative floral bowl

Recipe Notes

If you want to take this even further in a Japanese direction and you happen to have fantastic access to some fairly specific ingredients, there are two variations that you can follow.

First, you can swap out all or part of the lemon juice with yuzu juice (which you can get bottled at Japanese grocery stores). If you’re lucky enough to get actual yuzu fruit, you can also swap out the zest. Yuzu will impart a flavour that is somewhere between lemon and orange, with a very slightly bitter, almost herbal quality. Regardless of the fruit you use, thin strips of zest (as opposed to grated) are ideal for adding little punches of flavour to the dish.

Second, you can swap out the parsley for mitsuba (sometimes called Japanese trefoil). The leafy green herb is a relative of parsley, and it has a flavour somewhere between parsley and celery.

If you want to go away from the Japanese flavours altogether and bring this back into the realm of ‘pure’ Italian cooking, use white wine and make sure to watch your cook times carefully. This might sound like sacrilege, but if you can’t find (or don’t want to pay for) a good risotto rice variety, try out Japanese shortgrain rice. You might be surprised.

If you want to make this dish vegetarian, simply swap out the chicken stock for a good quality vegetable stock.

Make sure you use a good, fresh flat-leaf parsley; curly parsley often has a weaker flavour and a less pleasant texture.

Ginger karashi chicken on a bed of Japanese lemon herb risotto

Nutritional info is given for a single serving (1/6th total recipe).

Nutrition Facts
Japanese Lemon Herb Risotto
Amount Per Serving
Calories 433 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 33mg11%
Sodium 957mg42%
Potassium 144mg4%
Carbohydrates 59g20%
Fiber 2g8%
Sugar 0.2g0%
Protein 10g20%
Vitamin A 550IU11%
Vitamin C 7.4mg9%
Calcium 160mg16%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Summary

This dish is rich, but it’s also quite filling, so it’s relatively easy to eat in moderation (hopefully).  Low in cholesterol.

It’s risotto, so there’s a lot of cheese and butter.  This makes for a fair bit of fat and salt.  But hey, it’s risotto!  Skip dessert and just eat this.

Ingredient Pages

No Ingredient Pages have been written yet for any of the ingredients in this recipe.  Like to see one?  Let me know in the comments below or by email.

Pantry Pages

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  • Reduced meat
  • Vegetarian option
  • Gluten free
Japanese lemon herb risotto, made with sake in place of white wine and short grain Japanese rice - Diversivore.com
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4.75 from 8 votes

Japanese Lemon Herb Risotto

A few simple Japanese twists plus bright taste of lemon, and you get this unforgettable dish.
Prep Time10 mins
Cook Time45 mins
Resting Time10 mins
Total Time1 hr 10 mins
Course: Main Dishes, Side Dish
Cuisine: Italian, Japanese
Keyword: asian fusion risotto, grilled lemons, risotto with sushi rice
Servings: 6 people
Calories: 433kcal


  • 4 tbsp butter separated into 2 tbsp portions
  • 1 tbsp olive oil
  • 1/2 cup shallots minced (~2 large shallots)
  • 1/2 cup sake
  • 6 cups chicken stock preferably low- or no-salt added
  • 3 tbsp lemon juice separated into 2 tbsp and 1 tbsp portions
  • 2 tbsp lemon zest
  • 3/4 cup parmigiano-reggiano cheese grated
  • 1/4 cup flat leaf parsley loosely packed
  • salt to taste
  • 2 cups short grain white rice see note


  • Bring the stock and 2 tbsp of lemon juice to a simmer on the stovetop, then cover and keep over low heat. The stock needs to be hot when added to the rice, so don't let it cool down too much.
  • Heat the olive oil and butter in a large saucepan over medium heat. Once the butter has melted, add the shallots and saute until soft and fragrant; about 5 minutes. If the shallots begin to brown, reduce the heat and (if necessary) add a little more olive oil.
  • Add the rice and stir for about 1 minute. The rice will begin to sound squeaky as it cooks, but it should not begin to brown or toast.
  • Add the wine to the pot and cook until the liquid is more-or-less evaporated.
  • Add 1.5 cups of stock and simmer gently until the liquid is absorbed. Continue to add the stock, 1/2 cup at a time, waiting until the liquid is mostly absorbed before adding more. The rice should look quite creamy at this point, and the entire process should take about 30-40 minutes. Once the last of the stock is absorbed, remove a few grains of rice and taste them. They should be slightly al dente - that is, they should have a little firmness, but not a distinctive crunch. If they're still too firm, add about 1/2 cup of very hot water and continue to cook.
  • Stir the cheese and the remaining butter into the rice, cover, and remove from heat. Allow the risotto to sit for about 10 minutes to finish cooking - do not remove the lid!
  • Stir the lemon zest, remaining lemon juice, and chopped parsley into the risotto. Serve immediately.


Simply substitute vegetable stock for chicken stock in order to make this a vegetarian meal.


Calories: 433kcal | Carbohydrates: 59g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 957mg | Potassium: 144mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 550IU | Vitamin C: 7.4mg | Calcium: 160mg | Iron: 3.2mg

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  1. I love those hybrids recipes! Especially when it’s 2 great cuisines mixing it up! I love that you use full on japanese flavors, the sake instead of the wine, it’s genius! A must try ASAP recipe! Great work!

    1. Author

      Thank you Marie! It was a fun experiment, and it worked out so well I just had to share it. I know fusion food gets a bit of a bad reputation, but when you try fusing fundamental techniques and/or really paying service to the ingredients, you get some pretty amazing results. Glad you like the recipe – thanks for commenting!

    1. Author

      Absolutely! I do find some veggie broths can be a little dark, but that’s a minor complaint, and from a flavour perspective (and of course keeping it vegetarian), it’s a great way to go!

  2. This looks so delicious Sean! I am looking forward to make this when I have guests over 🙂 Lemon gives a delicate flavor to rice and I am happy you included it in this recipe. Thanks for sharing.

    1. Author

      Thank you Kelly! I hope it works out well for you. Lemon risotto is so great in general, especially given the way it lightens up such a rich dish. I think the sake had an interesting and similarly ‘bright’ effect. It was a fun recipe to develop. Cheers!

    1. Author

      Hey Justine! I would love to know if a dairy-free risotto was possible. Perhaps something similar with a good quality cashew based cream product? It would need something else too – probably in the form of nutritional yeast or another glutamate-rich/umami ingredient. I’ll certainly let you know if I ever manage to conduct a successful experiment!!

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