Lemon Ricotta Risotto
I love lemons. Lemonade, lemon cake, lemon bars… Anything that’s made with lemon, I’m in, and that’s perfect because we’re right in the middle of lemon season. But even better than being the middle of lemon season, we’re smack dab in the middle of Meyer Lemon season.
Meyer lemons are unlike the more popular Eureka Lemons. You can get Eurekas year round, they’re significantly larger and are so acidic my mouth puckers just thinking about them. But Meyers are smaller, sweeter and only available from December or January until April or May. It’s that sweetness that makes these lemons the perfect choice for desserts. But I don’t just use these little citrus orbs for sweet recipes. Their herbal, spicy skins make them a great choice for entreés as well. It’s for all these reasons that when Meyers are in season, they’re the only lemons I use.
I love adding lemons and lemon juice to winter entreés because that tart lemon flavor adds a brightness that makes me think of spring even when the temperature is in the low 40’s. So, when the temperature dips, I tend to go cozy. You know chili or soup or some comforting casserole. One of my favorite cozy choices is risotto. Sure, it takes a little longer to cook but it’s oh, so yummy, and once it’s done… well there’s nothing better on a chilly evening.
So, since that lemon adds such a bright flavor, I of course like to add it to as much as I can, from chicken to pasta to risotto. While any lemon juice will work, I prefer the Meyers. Their herbal spice add just the right amount of tang to this cozy dish while making it just a hint sweeter. But that lemon juice isn’t the only ingredient that makes this risotto special; the ricotta cheese makes it even creamier and more decadent than your standard risotto. That’s right, you get cheese and lemon juice in this dish. Are you drooling yet? I am and I’ve enjoyed this dish more times than I can count. So, why not grab a couple Meyer lemons and some ricotta tonight and whip up this tangy, creamy winter dish. In doing so, you’ll be bringing spring to your kitchen a little sooner than expected.
Ingredients
- 1 pound asparagus
- 2 tablespoons olive oil, divided
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups Arborio rice
- 1/2 cup dry white wine, like a Chardonnay
- 5 cups chicken broth
- 1/2 cup ricotta cheese
- 1/3 cup fresh lemon juice
- 1 cup frozen peas
- 3 tablespoons butter
- 1/2 cup Parmesan cheese, shredded
- 1/2 pound cooked shrimp (optional)
- 4 slices prosciutto (optional)
Instructions
- Preheat the oven to 400 degrees F.
- Arrange asparagus on a baking sheet and drizzle with olive oil. Bake the asparagus until tender, about 15 minutes. Remove from oven and set aside to cool.
- While the asparagus roasts, heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook until tender, about 5 minutes. Add rice and cook until toasted, another 2 minutes.
- Add the wine and cook, stirring continuously until liquid is absorbed, about 3 minutes.
- Add broth, a half cup at a time, to the rice mixture and cook, stirring continuously, until the liquid is absorbed and the rice is tender and creamy, 20-30 minutes.
- Stir in the ricotta and lemon juice and continue stirring until the juice is absorbed, about 3 minutes. Add the butter and Parmesan and stir until both are melted and combined.
- Chop the cooled asparagus into 1-inch pieces. Add the chopped asparagus and peas to the risotto. Stir in salt and pepper to taste.
- Divide the risotto among 4 bowls, top with prosciutto or shrimp (if you're using) and serve immediately.
