A few weeks back I read a recipe for Meyer Lemon risotto over at the Simply Recipes blog and was intrigued, so I grabbed a couple of lemons off of my Grandpa’s tree last weekend when we went over to visit. I didn’t look back at the original recipe, just sort of proceeded with my own basic risotto recipe, but I’m sure they are quite similar. I love risotto. It’s very warm and satisfying – creamy but still rice like. The lemon keeps this recipe very light. It goes really nicely with some sautéed veggies or some baked salmon.
1 tablespoon butter
1 large shallot (or small yellow onion), diced
1 cup arborio rice
1/2 teaspoon salt
3 cups warm liquid (water, veggie broth, or chicken stock)
Zest from one large lemon
Juice from one large lemon
1/2 shredded Parmesan cheese
Pepper to taste
Melt the butter in a pot over medium heat. Add the shallots and cook until soft. Add the rice and give it a cook stir. Once the rice has absorbed all of the butter, start adding the water, 1/2 cup at a time. Give the risotto a good stir after each addition of liquid. The stirring helps it develop the creamy texture. Add more liquid once the rice grains have absorbed all that is in the pot. Add the salt after the first cup of liquid has been absorbed. Mix well. If you are using a stock with some sodium already in it, you might not need the additional salt.
Once all the liquid has been absorbed and the grains are soft, remove the risotto from the heat and mix in the lemon zest, lemon juice, parm, and pepper. Let it rest for a minute or two and then serve.