Meyer Lemon Risotto
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Ingredients
- 2 tbspolive oil
- 1 smallyellow onion, chopped
- 1shallot, chopped
- 1 clovegarlic, minced
- 1 cuparborio rice
- 0.5 cupdry white whine
- 4 cupmushroom stock
- 0.5 tspfresh thyme, minced
- 0grated zest of 2 Meyer lemons (about 4 Tbsp.)
- 0.5 cupparmesan plus additional to serve
- 1 smallbunch red chard, center rims removed and leaves thinly sliced
- 0handful of toasted pine nuts, to garnish
Instructions
- 1
Heat olive oil in a large, heavy saucepan.
- 2
Add onions, shallots, and garlic. Cook until they begin to soften.
- 3
Add rice. Stir until covered with a nice sheen.
- 4
Add wine. Simmer 3-4 minutes, until wine is mostly absorbed.
- 5
Adjust heat to maintain a gentle simmer.
- 6
Add stock 1/2 c. at a time, letting rice absorb the majority of the liquid between each addition and stirring regularly.
- 7
Once rice is tender (if you run out of stock before this happens, begin adding water 1/2 c. at a time until rice is tender), remove pot from heat.
- 8
Stir in lemon zest, thyme, parmesan, and chard.
- 9
Garnish with toasted pine nuts and additional parmesan.