Risotto has always been my go-to comfort dish when I want something creamy, indulgent, and satisfying.

Adding the bright, citrusy touch of Meyer lemons transforms this classic Italian dish into a fresh and vibrant meal.

This Meyer Lemon Risotto is perfect for dinner parties or a cozy night at home when you want something a little extra special.

This Meyer Lemon Risotto is creamy, tangy, and bursting with the fresh flavors of lemon and Parmesan.

It’s a simple yet elegant dish that pairs beautifully with seafood, chicken, or roasted vegetables.

Meyer Lemon Risotto
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Meyer Lemon Risotto

Recipe by JoanneCourse: MainCuisine: Italian-InspiredDifficulty: Moderate
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

400

kcal

Ingredients

  • 1 cup Arborio rice

  • 2 tablespoons olive oil

  • 1 small onion, finely chopped

  • 2 garlic cloves, minced

  • 1/2 cup dry white wine

  • 4 cups chicken or vegetable stock (kept warm)

  • 1 Meyer lemon (zest and juice)

  • 1/2 cup grated Parmesan cheese

  • 2 tablespoons unsalted butter

  • 1/2 teaspoon salt (or to taste)

  • 1/4 teaspoon black pepper

  • Fresh parsley or basil (optional, for garnish)

Directions

  • Prepare the Ingredients:
  • Zest and juice the Meyer lemon. Keep the stock warm in a separate pot over low heat.
  • Sauté Aromatic
  • Heat olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for 1 minute more.
  • Toast the Rice:
  • Add the Arborio rice to the skillet and stir to coat it in the oil. Toast for 2–3 minutes, stirring constantly, until the edges of the rice grains become translucent.
  • Deglaze with Wine:
  • Pour in the white wine and stir until it’s mostly absorbed by the rice.
  • Cook the Risotto:
  • Begin adding the warm stock, one ladleful at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. This process takes about 20–25 minutes.
  • Add Lemon and Finish:
  • When the rice is creamy and al dente, stir in the Meyer lemon zest, juice, Parmesan cheese, and butter. Season with salt and pepper to taste.
  • Serve:
  • Garnish with fresh parsley or basil if desired. Serve immediately while hot and creamy.

Notes

  • Stock Tip: Using warm stock ensures the cooking process isn’t interrupted and helps the rice cook evenly.
  • Meyer Lemon Substitute: If Meyer lemons aren’t available, use a mix of regular lemon juice and a teaspoon of orange juice for a similar flavor profile.
  • Add-Ins: Consider adding sautéed shrimp, asparagus, or peas for extra flavor and texture.
  • Wine Pairing: Pair this dish with a crisp white wine like Pinot Grigio or Chardonnay to enhance the citrus notes.

Storage and Warming Leftovers

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently on the stove over low heat, adding a splash of stock or water to loosen the risotto. Stir frequently to restore its creamy texture.
  • Freezing: Risotto is best enjoyed fresh and is not recommended for freezing.