Meyer Lemon Risotto

February, March, not much is growing this time of year, and usually the weather is blustery and rather gray. That is, except for the citrus. All over Sacramento, and most of California, orange, grapefruit, and lemon trees are laden with bright fruit. Meyer lemons in particular are well suited for home landscapes, which is why so many people have their own backyard tree. Supposedly they don’t orchard well, but if they are spaced out enough, as in one in my backyard and one in yours, they’re fine. The fruit is a cross between an orange and lemon, so the peel is a little more orangey than a regular lemon, and the juice is not nearly as tart. The peel itself is also mild. Sometimes we look out into the backyard to find that some critter has eaten all of the peel off of a few Meyer lemons, leaving whole globes of lemon segments naked.

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Last year I lost half of my Meyer lemon tree to a big storm (made a big batch of marmalade with the fallen fruit), so I planted a new tree. It will take a few years to get established though, so I make frequent runs to my parent’s house to mooch some from their trees.

So, here is a lovely risotto for this time of year, made with Meyer lemons. You could use regular lemons, just don’t use as much juice, because regular lemons are much more tart. The recipe comes from my friend Jay Cohen, who stopped by to hang out and cook with me. Jay loves to cook, he used to run a creperie in town (The Black Cat), and just so you know, he doesn’t measure. Which means I was following him around with measuring spoons and cups the whole time he was here. Still, the recipe is basically a guideline, like most recipes. Feel free to experiment and add, subtract to taste. If you want a more distinct lemon flavor, add more zest. If you want more lemon flavor and more tartness, add more lemon juice. If you want more of a buttery, cheesy flavor, use more butter at the start, and stir in some more grated Parmesan near the end. Think about what you are serving this risotto with. It isn’t meant to be a stand alone dish, but an excellent partner to something like fish or scallops. Lamb would be good too. I even used some leftovers in a taco with strips of beef. Excellent.

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Jay, stirring the risotto

Meyer Lemon Risotto Recipe

  • Prep time: 5 minutes
  • Cook time: 35 minutes
  • Yield: Serves 4.

We are using water and a little wine for the liquid in this recipe, to accentuate the lemon flavor. You could also easily use stock.

Ingredients

  • Kosher salt
  • 1 1/2 quarts (6 cups) water
  • 3 Tbsp olive oil
  • 1 Tbsp butter
  • 3/4 cup finely chopped onion (about 1/2 a med onion)
  • 2 cups arborio rice or other risotto rice
  • 1 cup white wine
  • 1 or 2 Meyer lemons, enough for 1 Tbsp of zest, and 3 Tbsp of juice (if using regular lemons instead of Meyer, you'll need less juice, start with 1 Tbsp and add more to taste)
  • 1 Tbsp of chopped, fresh oregano leaves (can also use mint)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup lightly toasted pine nuts (optional)
  • 1/4 cup finely grated Parmesan (optional)

Method

1 Put 1 1/2 quarts (6 cups) of water into a pot. Add 1 level tablespoon of kosher salt (or 2 level teaspoons if you are using table salt). Bring to a boil. Lower the heat to warm, cover and keep warm while you make the risotto.

2 In a large, wide sauté pan, heat olive oil and butter on medium heat. Add the onions and cook until translucent, about 5 minutes.

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3 Add arborio rice. Stir to coat. Cook, stirring, 5-7 minutes, until the rice just barely begins to brown on some of the grains.

4 Add the wine. Stir continuously, a few minutes, until the liquid has been completely absorbed by the rice.

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5 Lower the heat to medium low. Start adding the hot salted water to the rice, one ladleful (about 1/2 cup) at a time. After each addition, stir continuously for a few minutes until the rice has completely absorbed the liquid. Stir enough to keep the rice from sticking to the edge of the pan. Stirring continuously helps extract starch from the rice, to make a creamy sauce for the rice. You'll end up adding a total of about 4 to 5 cups of water, depending on the rice you are using (older rice may need more water). Continue to add water and stir, until the rice is cooked through and just a tiny bit chewy. The whole process should take about 30 minutes or so. Risotto is a labor of love.

6 Stir in 2 Tablespoons of the lemon juice, the lemon zest, chopped oregano, and black pepper, reserving a little bit of lemon zest and oregano to sprinkle on top upon service. Do a taste test. If the rice needs more seasoning, add more salt and pepper. Add more lemon juice if you want.

To serve, sprinkle a little lemon zest and fresh oregano on top, along with a few toasted pine nuts and finely grated Parmesan if using. Use as an accompaniment to fish, shellfish, or lamb.

Links:

Meyer lemon risotto with barley or farro from Heidi Swanson of 101cookbooks
Spring lemon risotto with asparagus and fiddlehead ferns from theKitchn
Lemon risotto with mint from TasteFood

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35 Comments

  1. Judith

    If you use sugar instead of salt, milk instead of water and omit the seasonings, you have my rice pudding! (I couldn’t resist that!)

    I’ve made this risotto with flash fried sage leaves. Thanks for a new version.

  2. Rachel

    I just bought some meyer lemons and have been agonizing over what to do with them. Now I know! Nevermind that I’ve never made a bona-fide risotto in my life, it’s happenin now!

  3. Nikki

    This is just the recipe I was looking for – I think I will pair it with stuffed artichokes. I saw some on Food Network recently and had such wonderful memories of them! I adore Meyer lemons.

  4. Becki's Whole Life

    That’s so sad that you lost your lemon tree last year, but glad you were able to plant a new one. I wish we could plant citrus here in NC, but I don’t think we can. This risotto sounds wonderful! Would be perfect with some fish or scallops – yum!

  5. Erika - In Erika's Kitchen

    I have a freak of a Meyer lemon tree in my backyard: The lemons don’t get to that gorgeous orangey-yellow color until July. I’ve never been able to figure out why. I am pretty close to the coast in southern California, so that is probably a factor, but come on…July? I go around raiding my friends’ trees all winter.

  6. Kim

    Just made this and served it with tuna and a lemon caper pan sauce – wonderful! Thanks for the recipe!

  7. Tes

    I have never had a Meyer lemon, and until now, didn’t know I should be jealous!! I’m intrigued by the orangish flavor…do you think a little splash of orange juice with regular lemons would work?

    Gosh you take the best pictures of food!! :)

    Thank you for the kudos! Regarding a splash of orange juice. I would just stick with lemon, and use less juice. You’ll probably only need a tablespoon, if that. ~Elise

  8. Marguerite

    This may sound like heresy, coming from someone whose mother was born in Italy, but I make risotto in my pressure cooker. Six minutes and it is done. My man, who is a foodie from San Francisco, tells me it ranks right up there alongside the best risottos he has tasted anywhere. I must try this lemon version. I too, love cooking with lemon (and lime, too).

    Love the recipes, Elise, keep them coming! I don’t particularly like cooking but your blog and the recipes have inspired me in the past year to expand my repertoire. I now have a good ‘bank’ of delicious and reliable recipes with which to surprise my guests. (And believe me, they are surprised!). And I find that I do enjoy cooking after all. My turn to be surprised!

  9. Renee

    Love lemons, but don’t have easy access to Meyer lemons. Would like to try one sometime, but will definitely make this risotto regardless!

  10. Wendy

    After you scurried around taking measurements of Jay’s recipe, I fixed his risotto without measuring anything :) I added the sundried tomatoes left from from my pickled green tomatoes (rinsed, as they were pretty puckery) for color. Absolutely perfect with grilled asparagus and grilled, maple-planked cod, both seasoned & cooked by my co-chef. Chardonnay played quite nicely with everything.Meyer lemons have suddenly appeared in Ohio supermarkets. Happy tastebuds!

  11. cyndi

    I so enjoyed this recipe! I just happened to stumble across it on the very day that I bought a Meyer lemon–plus, I appreciate a version without using broth, so that I can modify the saltiness. I also swapped out the oregano for fresh thyme, which is what I had on hand. Thank you so much!

  12. Nancy Long

    will def be trying this, though have never had a Meyer lemon and can’t get them here on the west coast of central FL.

  13. Shannon

    I thought I had a Meyer lemon, but when I went to make this risotto I discovered that someone else had used it. Fortunately, I had a lemon and an orange and used half one and half the other to make this.

    This was my first risotto recipe and I am definitely on the risotto train! I used Rosemary instead of oregano because I had the fresh growing, and served this with broiled chicken thighs and garlic.

    Thank you so much.

  14. Divya Yadava

    First time on your blog – absolutely loving it! I just discovered meyer lemons are the local supermarket and now I’m hooked on the flavour. Going to try this risotto out for sure.

  15. Emily

    I made this last night to go alongside a beef roast and it was just wonderful. The flavors work wonders together, especially the wine in the beginning. The only thing I changed was that I added in some herbs de provence rather than oregano, not a big change. Will definitely make this again, thanks for sharing.

  16. Jean S

    I made this risotto tonight with the shrimp and added asparagus. The shrimp were partially cooked first in water seasoned with “Shrimp Boil” spices, then drained, peeled, and added to the risotto at the end in order to keep their flavor and not be overcooked. The asparagus worked well in it since lemon is something that most people will squeeze over it. What a great recipe. My husband told me to add it to the list of “Make It Again!”

  17. Mindy

    My husband said, “oooh, this is gourmet!” That put a smile on my face. This was soooo delicious! I made your salmon with lemon cream sauce to go with it. Nom nom nom. You are my go-to recipe source Elise!! Thank you for many delicious meals.

  18. Jan Altus

    The neighbour (in our rental home in Florida) just had his lemon tree cut down and it was dumped, fully laden with fruit, on the road side. We collected over 14 pounds of fruit and, as ignorant Brits, were staggered by how sweet the fruits are, even to eat raw! Turns out they are Meyer lemons. We fully intend to consume, preserve and bake with every one of those lemons before we leave in three weeks time. Thanks so much for your inspiration.

    Hi Jan, what a bonanza! With that many Meyer lemons I recommend making Meyer lemon marmalade. ~Elise

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