This Creamy Meyer Lemon Risotto: 2 Ways is so bright and flavorful that you will look forward to serving it up as a side dish alongside your favorite meals, grilled meats or as the main dish with veggies or a colorful salad.
By no means is this meant to be an authentic dish. It is still a quality meal or side dish at the ease of whichever kitchen gadget you choose to use. Whether you opt for the Instant Pot or the Slow Cooker, you will still get a creamy & dreamy risotto worth staying home for.
Risotto the Easy Way!
Risotto is a creamy Italian dish made with arborio rice. It can be flavored in many ways and until recently, I thought it could only be prepared traditionally… long & slow over the stove. I must admit, I used to love ordering it at restaurants and vividly remember the first time I had it. It is as comforting as a big bowl of mac & cheese but has the feeling of being far more sophisticated. The best part? The ingredients are simple. You will want to make this again and again.
With an abundance of Meyer lemons and plenty of fresh rosemary, I finally tried to make it on my own when I came across the perfect recipe in a Nigella Lawson cookbook. It fit the bill for ingredients and seemed fairly simple to cook. It did not disappoint, I was instantly transported to that restaurant in the back of a jazz bar on the beach so many years ago.
When my husband asked to put this on my “list” I knew I was going to have to find a quicker way to get this on the dinner table. This is why I love my Instant Pot, but even better… I can still make it in my slow cooker. Once again, my kitchen gadgets came to my rescue and I was able to adapt the recipe to be a little bit more “set it and forget it”. Any time I have my hands free and dinner is still cooking, I know the recipe is a keeper.
What You’ll Need:
Instant Pot or Slow Cooker- You can use any 3 or 6-quart pressure cooker that you have as long as it has a sauté feature, just follow the manufacturer’s instructions. Some also have settings that allow you to use them as crockpots. There is versatility here, which makes this recipe so great. No more standing over the stove slowly pouring & stirring. You can still get a great creamy risotto conveniently. Directions for preparing in the slow cooker in the recipe card below.
Arborio Rice- Arborio rice is an Italian short-grain rice. When cooked, the round grains are firm yet creamy when compared to other varieties of rice. They have a higher starch content and can’t be substituted for regular long-grain when making risotto. It can be found in the rice section at the grocery store and some bulk grocers.
Meyer Lemons or other- A Meyer lemon is sweeter than a standard lemon with a hint of orange flavor. The juice is less acidic than Eureka or Lisbon varieties and the rind is thinner and less bitter, but any lemon will still work beautifully. Just aim for organic if all possible because the conventional lemons tend to have coatings in the peel and we are using the zest and juice.
Celery- Make sure it is finely minced. It won’t really add any color to the rice.
Green Onions- The original recipe calls for two shallots, which you can use if you have them. I used the white parts of green onions in my version because they are a little easier to find at my local grocery stores and more economical.
Garlic- I added one garlic clove to add a little depth. If you love garlic, you can add two cloves. I don’t recommend adding more than that or you can overpower the lemon.
Zester
Fresh Rosemary- You can also substitute fresh Italian oregano or thyme. If you want to skip it, you can. Just garnish with a sprinkle of Italian parsley before serving. No fresh herbs? Dried rosemary also works.
Parmesan Cheese- You can use the pre-shredded cheese in the refrigerator section of the grocery store. You can even grate your own from a block. Both of those work well. However, do not use the powdery stuff in the shaker bottles. There are fillers & binders, preservatives and other reasons why it will not work as well for making a delicious & creamy risotto.
Heavy Whipping Cream or Half & Half
Egg Yolk– Save the white for a scramble the next day or to “glaze” bread if you make homemade. There are many uses for egg whites, you can even use it for making homemade granola. Pop it in the fridge and put it to good use.
Butter- Unsalted or salted works just fine. Adjust the salt to taste at the end.
Olive Oil- or other neutral oil.
Salt- to taste, start with a light hand and adjust as you prefer. The star of the show is the lemon & rosemary.
Pepper
Vegetable Broth or Chicken Broth- Warm up 2 1/2 cup of broth. See tips below.
Tips for the perfect quick risotto!
Other recipes don’t recommend doubling. With this one you can! One recipe will make either two large servings as a main dish or 4 servings as a side dish. If you are having a party, feeding a large family, or meal prep then double the ingredients. It’s that simple in your 6 quart pressure cooker.
I highly recommend preparing your ingredients before you get started (mise en place). Once you start heating up the oil & butter, things go pretty quickly. Then it’s seal, set & forget, & slow release. When the cooker is done (after about a 10-20 minute release) you will finish it off with your remaining ingredients.
Do not rinse the rice before adding it to the pot. You want the extra starch when making risotto. The starch is what makes the rice creamy.
It is recommended that you used warm broth. Using a warm liquid when making traditional risotto because it helps to release the starches in the arborio rice that adds to the final creaminess of the rice.
A specific note to make if preparing this in a slow cooker. You will need to use more broth than the instant pot version. I have noted this in the recipe card below. A pressure cooker produces steam that is held inside of the pot, which is part of the cooking process. A slow cooker produces steam that is immediately released into the air as it evaporates, adding more water will ensure that this cooks properly and turns out soft and creamy.
Set a timer, especially if using the slow cooker. Be sure to check in on it from time to time because it is meant to absorb all the liquid.
Pairing Suggestions
Cod, Salmon, Shrimp, Grilled Chicken, or Steak- No matter which way you make them, adding a protein makes risotto a complete meal.
Salads- Colorful salads pair well with the risotto on hot days when you need something filling but still fresh. This makes a perfect combo.
Grilled Vegetables- Pick your favorite vegetable, stick them on some skewers and brush with Italian dressing or olive oil and season. Pop them on the grill for a healthy vegan or vegetarian meal.
Looking for more recipes? Check these out!
Fresh Dill Tomato Cucumber Salad
Savory Spinach & Cheese Strata
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Creamy Meyer Lemon Risotto: 2 Ways
Equipment
- 1 Pressure Cooker or Slow Cooker 3 or 6 quart
- 1 Zester
Ingredients
- 1/4 cup sliced & finely diced green onions, white parts only, about 1 bunch
- 1 stalk celery, diced small
- 2 cloves garlic, minced
- 1/4 cup butter, salted or unsalted
- 1 tablespoon olive oil, or other neutral oil
- 1 1/3 cup arborio rice
- 2 1/2 cups WARM vegetable broth or chicken broth, see notes.
- zest & juice of 1/2 an organic Meyer lemon, an unwaxed regular lemon can also be used.
- 1 tablespoon fresh rosemary, needles removed from stem & finely minced, or 1-1/2 teaspoons dried rosemary. See notes.
- 1 large egg yolk
- 4 tablespoons parmesan cheese, grated
- 1/4 cup heavy whipping cream, or half & half
- 1/4 teaspoon salt, or to taste
- pepper, or to taste
- lemon wedges, Italian parsley or fresh rosemary for garnish
Instructions
Instant Pot/Pressure Cooker:
- Finely minced the onion (white parts only) & celery. Prepare & measure the remaining ingredients and heat the vegetable broth.
- Set your instant pot or pressure cooker to sauté mode. Add 2 tablespoons of butter and the 1 tablespoon of olive oil. Cook the celery & green onion for just a minute, toss in the rice and stir to coat with the butter/oil.
- Add the garlic, stir and add in 1/2 cup of broth. This part moves fast so nothing burns. Keep stirring just until the broth is starting to absorb. Turn off the heat.
- Make sure nothing is stuck to the bottom or sides to prevent a burn notice.
- Add the remaining 2 cups of broth and place the lid on your pressure cooker. Make sure the vent is sealed. Set the time for 5 minutes on HIGH and start. Slow release for 10-15 minutes for a single batch. If you are doubling the recipe, slow release for up to 20 minutes or until the pin drops. Be sure the pin has dropped or any remaining pressure has been released before opening the lid.
- Remove the lid and stir in the zest & rosemary. Then add the yolk, cream, cheese, lemon juice, and remaining butter. Season with salt & pepper to taste. Serve hot as a meal for two, or a side for four.
Slow Cooker/Crockpot
- Finely minced the onion (white parts only) & celery. Prepare & measure the remaining ingredients and heat the vegetable broth.
- Pre-heat a large skillet on medium. Add 2 tablespoons of the butter and the 1 tablespoon of olive oil. Cook the celery & green onion for just a minute, toss in the rice and stir to coat with the butter/oil.
- Add the garlic, stir and add in 1/2 cup of broth. This part moves fast so nothing burns. Keep stirring just until the broth is starting to absorb. Turn off the heat.
- Transfer the rice mixture to your slow cooker and add the remaining 2 cups of broth.
- Cover and cook on HIGH for about 1 hour or about 2 hours on LOW. Be sure to check in on it from time to time as it gets close to the one hour mark, because it is meant to absorb all the liquid. Note: If you doubled the recipe it could take longer, depending on the heat settings of your particular cooker.
- In a small bowl combine the yolk, heavy cream or half & half, cheese, lemon juice, rosemary, salt, and remaining butter.
- Turn of the heat and remove the lid and gently stir in the cream mixture.
- Season with salt & pepper to taste as needed. Serve hot as a meal for two, or a side for four.
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