Meyer Lemon Risotto

Serves 4 to 6.

Note: Arborio rice is a short-grain variety traditionally used in risotto because, when cooked, it’s creamy and chewy. To substitute regular lemons for the Meyer variety in this recipe, reduce the amount of lemon zest to 1 tablespoon and use 2 tablespoons lemon juice. The soft yet tangy of lemon flavor adds depth to this very simple dish. Serve it as a first course or alongside roast chicken or fish. Top it with grated Parmesan cheese for a light entree. From Beth Dooley.

• 2 tbsp. unsalted butter

• 1/4 c. chopped shallots

• 3 garlic cloves, chopped

• 1 tsp. salt

• Pinch red pepper flakes

• 2 c. Arborio rice (see Note)

• 1/2 c. dry white wine

• 6 to 7 c. chicken stock or water, warm or room temperature

• Grated zest of 4 Meyer lemons (see Note)

• 1/4 c. Meyer lemon juice (see Note)


Melt the butter in a large, heavy saucepan over medium heat, then add the shallots and garlic, salt and pepper flakes and sauté, stirring constantly until the shallots soften, about 2 to 4 minutes.

Stir in the rice and coat with the butter and cook until the rice begins to turn opaque. Stir in the wine and cook until it is absorbed. Adjust the heat to a gentle simmer.

Working in increments, add the stock or water, about a cup at a time. Allow the rice to absorb the liquid between additions, stirring between each. When the rice is tender, after about 30 minutes, stir in the zest and juice.

Nutrition information per each of 6 servings:

Calories 315 Fat 6 g

Sodium 530 mg Carbohydrates 55 g

Saturated fat 3 g Total sugars 2 g

Protein 10 g Cholesterol 10 mg

Dietary fiber 1 g

Exchanges per serving: 3 ½ starch, ½ fat.