Meyer Lemon Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat and saut�� shallots until translucent.
• STEP 2.Add Arborio rice to the saucepan and cook for 1-2 minutes, stirring constantly.
• STEP 3.Pour in white wine and cook until it is absorbed by the rice.

Cooking Tips

• Use a good-quality vegetable broth for the best flavor.
• Stir the risotto frequently to ensure even cooking and a creamy texture.
• Garnish the dish with fresh parsley or grated Parmesan cheese before serving.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the risotto in a saucepan over low heat, adding a splash of vegetable broth to revive the creaminess.
• Serve the Meyer lemon risotto as a main course or as a side to grilled fish or roasted chicken.