Meyer Lemon Risotto With Basil Recipe

Name: Meyer Lemon Risotto With Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups chicken stock or canned low-sodium broth; 2 tablespoons unsalted butter or olive oil; 1 red onion, finely chopped (may substitute shallots); 1 inner celery rib, finely chopped, plus 1/4 cup chopped leaves; 1 green Thai chile, minced; Salt and freshly ground pepper; 1 garlic clove, minced; 2 cups arborio rice (16 oz); 1 cup white white (may substitute white vermouth); 1/2 cup finely, freshly grated Parmesan cheese, plus more for serving; 2 tablespoon finely grated Meyer lemon zest; 2 tablespoon finely grated Eureka lemon zest; 2 tablespoons fresh Meyer lemon juice; 2 tablespoons fresh Eureka lemon juice; 1/3 cup julienned basil

Servings: persons

8 cups chicken stock or canned low-sodium broth
2 tablespoons unsalted butter or olive oil
1 red onion, finely chopped (may substitute shallots)
1 inner celery rib, finely chopped, plus 1/4 cup chopped leaves
1 green Thai chile, minced
Salt and freshly ground pepper
1 garlic clove, minced
2 cups arborio rice (16 oz)
1 cup white white (may substitute white vermouth)
1/2 cup finely, freshly grated Parmesan cheese, plus more for serving
2 tablespoon finely grated Meyer lemon zest
2 tablespoon finely grated Eureka lemon zest
2 tablespoons fresh Meyer lemon juice
2 tablespoons fresh Eureka lemon juice
1/3 cup julienned basil

1
Bring the stock to a boil in a medium saucepan, reduce hit to very low simmer and keep hot. Melt the butter or add the olive oil in a large saucepan and add the onion, celery rib and chile, season with salt and pepper and cook over low heat, stirring, until softened, about 5 minutes. Add the celery leaves and garlic and cook for 1 minute. Add the rice and cook, stirring until glossy, about 1 minute.
2
Add the wine to the rice and simmer over moderate heat, stirring, until almost absorbed, about 3 minutes. Add the hot stock, 1 cup at a time, and cook, stirring constantly between additions, until most of the stock has been absorbed before adding more. The rice is done when it's tender and most of the liquid is absorbed, about 18 minutes total. Stir in the 1/2 cup of Parmesan cheese, the lemon zests and juices and the basil. Season with salt and pepper. Spoon the risotto into bowls and serve, passing additional Parmesan at the table.

1310

kcal

Calories

Fat

Carbs

163

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 cups chicken stock or canned low-sodium broth, 2 tablespoons unsalted butter or olive oil, 1 red onion, finely chopped (may substitute shallots), 1 inner celery rib, finely chopped, plus 1/4 cup chopped leaves, and more.

Yes, Meyer Lemon Risotto With Basil falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meyer Lemon Risotto With Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions