Creamy Meyer Lemon Risotto
A creamy, tangy risotto made with Meyer lemons. Perfect for a cozy dinner.
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Main Ingredients
- 1 cup Arborio rice
- 4 cups Chicken broth warmed
- 1 cup Meyer lemon juice freshly squeezed
- 1 cup Parmesan cheese grated
- 1 tablespoon Olive oil
- 1 small Onion finely chopped
- 2 cloves Garlic minced
- 1 tablespoon Butter
- to taste Salt
- to taste Black pepper freshly ground
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the Arborio rice and cook for 2-3 minutes, until the rice is lightly toasted.
Gradually add the warmed chicken broth, one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding more broth.
Once the rice is creamy and cooked through, stir in the Meyer lemon juice, grated Parmesan cheese, and butter. Season with salt and freshly ground black pepper to taste.
Serve immediately, garnished with additional Parmesan cheese if desired.
Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 800mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg
Creamy, Meyer Lemon, Risotto