Lemon Dill Risotto
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Cuisine
North American, Italian
Lemon Dill Risotto
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An herby twist on a classic risotto using meyer lemon to add a sweet and sour taste.
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Ingredients
- ½ cup onion minced finely, sweet
- 2 cloves garlic crushed and minced
- 1 Meyer lemon minced rind and all, juices reserved
- ½ cup dill chopped
- ½ cup Chives, (chopped)
- ½ cup white wine dry
- 1 ½ cups short grain rice such as sweet rice, arborio, or carnaroli
- 3-4 cups water boiling, or broth
- 4 tablespoon butter divided
- salt to taste
- black pepper to taste
Instructions
- In a saucepan, melt half of the butter at a medium-low heat. Once melted, add the onion and a pinch of salt and slowly sauté until translucent, about 3-4 minutes.
- Next, add the white wine, minced meyer lemon, and garlic to the saucepan and cook until the wine has reduced to syrupy consistency, about 3-4 minutes.
- Then, add the rice and the remaining butter and stir to coat the rice evenly in the butter-wine sauce.
- Once the pan starts to dry out, slowly start adding the boiling water or broth, about a ½ cup at a time, and stir frequently. This process should take about 15-20 minutes to use up the whole 3-4 cups of water. After about 10 minutes start checking rice, it should be soft but still slightly chewy like pasta.
- Lastly, add the chopped herbs and some salt and pepper to taste. Serve the risotto immediately with some additional herbs, butter, and lemon for topping.
Notes
- if meyer lemons are not available using 1 lemon, zested and juiced, as a substitute would work just as well. Or, if you can find preserved lemon, mince about ¼ to ½ of a lemon instead, be sure to adjust for saltiness because preserved lemon can be very salty.Â
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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