Creamy Meyer Lemon Risotto Recipe
We love the addition of a delicate citrus flavor to offset the creaminess of the rice. Risotto is a labor of love, but if you have the time and the patience, your family and guests will thank you for...
Keywords
- risotto
- onion
- garlic
- oregano
- almonds
- pine nuts
- Meyer lemon
- Parmesan
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Cooking tools:
- Saute pan
- Pot
- Stove
- Ladle
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Microplane
- Grater
- Citrus press
- Serving bowl
- Plate
- Pepper mill
- Spoon
Ingredients
- 6 cups veggie broth or 6 cups hot water with 1 veggie bouillon cube
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 cups Arborio rice
- 3 cloves garlic, finely minced
- 1 cup white wine (chardonnay or sauvignon blanc)
- 1-2 Meyer lemons, juice and zest (save some zest for garnish)
- 1-2 tablespoons fresh oregano leaves, minced (save some for garnish)
- 1-2 teaspoons sea salt (depending how salty you prefer your risotto)
- ¼ teaspoon freshly ground black pepper
- ½ cup Parmesan, finely grated (plus more for garnish)
- ¼ cup sliced almonds or pine nuts, lightly toasted (optional)
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