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Meyer Lemon Risotto with Basil

Prep Time:15 Minutes
Cook Time:30 Minutes

Nutritional Information

The end result of this risotto is light, creamy and rich!


  • 6 cups chicken stock
  • 2 tablespoons unsalted butter
  • 1 medium red onion, finely chopped
  • 1 tender inner celery rib, finely chopped
  • 1/2 Thai chile, minced
  • Salt and freshly ground pepper
  • 1 garlic clove, minced
  • 10 ounces arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1/3 cup mascarpone cheese
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice


  • 1. Preheat the Egg to 400º using indirect heat and a cast iron dutch oven. Melt the butter in the preheated cast iron dutch oven. Add the onion, celery rib and chile, season with salt and pepper and cook over low heat, stirring, until softened, about 7 minutes. Add the garlic and cook for 1 minute. Add the rice and cook, stirring until glossy, about 1 minute
  • 2. Add the wine to the rice and simmer until almost absorbed, about 3 minutes. Add the stock, 1 cup at a time, and cook, stirring between additions, until most of the stock has been absorbed before adding more. The rice is done when it's tender and most of the liquid is absorbed, about 20 minutes total. Stir in the Parmesan cheese, the mascarpone, the lemon zests and juice. Season with salt and pepper. Spoon the risotto into bowls and serve, with additional parmesan if desired.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828