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Recipe to share: Meyer lemon risotto
OMG so good! Tried it for the 1st time last week & thought you ladies might enjoy it as well:
3 tbsp EVOO
1 yellow onion, finely chopped
2 shallots, finely chopped
1 tbsp garlic, finely chopped
1 tsp sea salt
2 cups risotto or pearl barley
1 cup dry white wine
6 cups vegetable stock (or water)
grated zest of 4 Meyer lemons (or more if you want)
1/2 cup Parmesean cheese
1/2 cup creme fraiche or sour cream
3 handfuls of greens, chopped (I used spinach)
1/4 cup toasted pine nuts
Heat EVOO in large pan (cast iron preferably) to medium, adding onions, shallots, garlic & salt. Saute until onions soften & become translucent. Add risotto/barley to pan & stir until it develops a nice sheen, then add white wine & simmer for 3-4 mins.
In increments, add 6 cups (may need more or less) of stock/water, letting the barley/risotto absorb most of the liquid between additions. Stir regularly so the grains on the bottom don't scorch.
When barley/risotto is tender (about 45 min) remove the pan from heat. Stir in the lemon zest, parmesean & creme fraiche/sour cream. Salt to taste; add lemon juice is desired to taste. Stir in greens & garnish with pine nuts.
Re: Recipe to share: Meyer lemon risotto
this sounds good!
your siggy mesmorizes me! it makes me lol the more i look at it!