Creamy Meyer Lemon Risotto from ENW with Deb Slater on Vimeo.
Risotto with Meyer Lemon and Thyme
Makes – 6 portions
Ingredients
Vegetable oil 2 T
Yellow onion minced 1 medium sized
Risotto rice 3 cups
Chicken stock low sodium or 8 cups
(better yet, homemade)
Butter unsalted 4 T
Meyer lemon zested 1 ea
Fresh thyme chopped 1 ½ Table spoons
Grated parmesan 1 cup
Salt 1 T
Pepper To taste
Method
1. Heat stock in pot with ½ of the salt.
2. In a medium size pot heat onions with oil and other ½ of salt until translucent, about four minutes.
3. Add rice and stir until coated with oil and onions.
4. Add stock one cup at a time stirring with a wooden spoon a couple of times each minute.
5. Bite a piece of rice open to check if it is cooked all the way through, there should no longer be any white in the middle.
6. Remove from the heat and add all of the remaining ingredients.
7. Serve immediately.
