Meyer Lemon Risotto
- Kosher salt
- 1 1/2 quarts (6 cups) water
- 3 Tbsp olive oil
- 1 Tbsp butter
- 3/4 cup finely chopped onion (about 1/2 a med onion)
- 2 cups arborio rice or other risotto rice
- 1 cup white wine
- 1 or 2 Meyer lemons, enough for 1 Tbsp of zest, and 3 Tbsp of juice
- 1 Tbsp of chopped, fresh oregano leaves (can also use mint)
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup lightly toasted pine nuts (optional)
- 1/4 cup finely grated Parmesan (optional)
- This recipe is gluten-free
- Produce
- 4 cup finely chopped onion (about 1/2 (3)
- Meyer lemons (1)
- Oregano, fresh (1 Tbsp)
- Pine nuts, lightly toasted (1/4 cup)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Kosher salt (1)
- Olive oil (3 Tbsp)
- Pasta & Grains
- Arborio rice or other risotto rice (2 cups)
- Drinks
- Water (1 1/2 quarts)
- Dairy
- Butter (1 Tbsp)
- Parmesan (1/4 cup)
- Beer, Wine & Liquor
- White wine (1 cup)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published March 2, 2012 (11 months ago).
180 people saved this recipe.
