Creamy Meyer Lemon Risotto: 2 Ways
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.
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.
Notes
Nutritional values and serving sizes are estimates only.
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.
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.
Nutrition
Calories: 468kcalCarbohydrates: 57gProtein: 7gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 98mgSodium: 782mgPotassium: 128mgFiber: 2gSugar: 2gVitamin A: 1097IUVitamin C: 2mgCalcium: 75mgIron: 3mg
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