Meyer Lemon Risotto

servings: 4
Prep Time: 25 Min

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  • 5 cups chicken stock
  • 4 tbsp unsalted butter, cold
  • 1 tbsp extra virgin olive oil
  • 2 shallots, minced
  • 1 1/2 cups Italian arborio rice
  • 2 tbsp Meyer lemon juice
  • 1/2 cup freshly grated Parmesan cheese
  • Salt, to taste


Heat the stock and keep it simmering. In a large saucepan, combine 2 tablespoons of butter, oil, shallots, and salt over moderate heat. Cook until shallots are translucent. Add risotto and cook according to package instructions. Remove from heat and stir in remaining butter, lemon zest, lemon juice, and Parmesan cheese.

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