Slow Cooker Meyer Lemon Risotto

Slow Cooker Meyer Lemon Risotto

Written by on in Crown, Main, Root, Sacral, Sides, Solar Plexus, Spring, Third Eye, Throat, Winter
Slow Cooker Meyer Lemon Risotto
My good friend, Adriana S., gifted me some of her Meyer lemons from her backyard and I could not wait for the inspiration to hit what to do with them. I had never seen such huge Meyer lemons but they were ripe for the picking, incredibly juicy and so fragrant I knew I had to do something special with them. My tendency towards savory verses sweet led to the creation of this creamy risotto. The fragrant, slightly sweet lemon is the perfect burst of freshness to a traditional buttery and nutty Parmesan Italian staple. This a keeper as a side dish or a vegetarian meal. This rice dish would be a nice addition to your holiday buffets. Lots of Solar Plexus energy being activated with this risotto which is beneficial if you find yourself needing confidence, setting boundaries, and empowering yourself to act in a balanced way that is aligned with your truth and authentic self.
    Servings
    4-5as side dish
    Cook Time
    HIGH 2 hours2 hrs
    Meal Plan
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    Servings
    4-5as side dish
    Cook Time
    HIGH 2 hours2 hrs
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 2tablespoon plant-based butter, divided
    • 1 small onion, finely chopped *
    • 2 garlic cloves, finely chopped
    • 1/2cup uncooked short-grain Arborio rice
    • 1/2cup white wine
    • 2 1/2cup vegetable or chicken broth
    • 1/4teaspoon sea salt
    • 1/4teaspoon ground black pepper
    • 2teaspoon grated fresh lemon zest
    • 2tablespoon fresh lemon juice*
    • Additional lemon peel, sea salt and ground black pepper, if desired
    Instructions
    1. In a saute pan heat 1 tablespooon butter over medium heat. Add in the onion and garlic sauteing for 1 minute until onions are fragrant. Add in the rice and stir for 2 minutes until until edges of kernels are translucent. Pour in the wine stirring constantly until the wine is absorbed (about 2 minutes). Pour the rice mixture into a large slow cooker.
    2. In a microwave safe bowl heat the broth for 2 minutes until it is very hot. Pour the hot broth into the slow cooker. Season with salt and pepper.
    3. Cover and cook on HIGH for 2 hours. Stir in the remaining tablespoon of butter, the lemon peel and lemon juice. Taste and adjust for additional lemon zest, salt and pepper. Serve immediately.
    Recipe Notes

    *Try using 2 shallots, finely chopped in place of the onion.

    The Meyer lemon is a citrus fruit native to China thought to be a cross between a true lemon and either a mandarin or common orange. The Meyer lemon fruit is yellow and rounder than a true lemon. The skin is fragrant and thin, coloured a deep yellow with a slight orange tint when ripe. Meyer lemon fruits have a sweeter, less acidic flavor than the more common Lisbon or Eureka supermarket lemon varieties.  It is in season from November through May so add a ray of citrus sunshine to your foods all winter and early spring.

    In place of traditional parmesan cheese I top my risottos with a vegan version.  Here is my favorite recipe: 

    ⅔ cup raw cashews *
    ¼ cup nutritional yeast
    ½-1 teaspoon sea salt

    Place the ingredient in a food processor or small high speed blender and process into a fine crumb or meal. *You can substitute almonds or pistachio nuts for the cashews and for a non-nut version, try 1/3 cup hemp seeds.

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