Recipes
Meyer Lemon Risotto
Meyer Lemon Risotto
By Heidi Swanson
Heidi Swanson’s 101 Cookbooks is a site that doesn’t need much of an introduction. It’s been around since the heyday of blogs but somehow keeps getting better, as Heidi herself is a wellspring of healthful, approachable, original recipes for the everyday. She’s published multiple cookbooks, but just released a digital cookbook perfect for late summer travel. Heidi and her husband spend long stretches on the road in their airstream, and this book is a collection of recipes to elevate your meals on the road — whether you’re camping, in a bare bones Airbnb kitchen, or road-tripping too.
Ingredients
- 1 1⁄2 cups / 300g arborio rice
- 1⁄4 cup / 60g quinoa (optional)
- 1 bouillon cube or 1 tablespoon homemade bouillon powder (page 64)
- 3 tablespoons / 20g nutritional yeast
- 2 tablespoons minced dried onions
- 1 cup / 100g toasted, chopped walnuts (cooled)
- 1 1⁄2 teaspoons fine grain sea salt
- 1 teaspoon dried thyme
- 1 tablespoon extra-virgin olive oil, plus more for serving
- 2 Meyer (or regular) lemons, zest and juice
- 1 cup grated Parmesan cheese, plus more for serving
- For serving: poached egg, grilled mushrooms, fresh herbs
Recipe
- Combine the rice, quinoa, bouillon, nutritional yeast, dried onions, walnuts, salt and thyme in a quart-sized jar or container. Seal until you’re ready to make the risotto.
- Bring 7 cups of water to a boil in a wide pot. Add the olive oil and the contents of the risotto mix and stir well. Bring to a simmer, stirring occasionally for 15-20 minutes, or until the rice is tender. Stir in one more cup of water, if needed, and cook for another 5 minutes or so. Vigorously stir in the lemon zest and juice and add the Parmesan cheese as well.
- Serve drizzled generously with olive oil along with more Parmesan and plenty of fresh herbs.
Serves 4-6
Olive Oil
Wonder Valley Olive Oil is a cook's best friend. This beautiful bottle of California extra virgin olive oil has a smooth, verdant flavor and elevates everyday cooking and eating. Well-suited to all kinds of cooking demands, but just as delicious simply mopped up by a crusty loaf of bread. This timeless superfood delivers a delicious dose of polyphenols, the powerful antioxidant associated with longevity of life. Our 2023 harvest oil was hand-picked from the sunny groves in Northern California's Lake County and pressed within hours of harvest by a master miller.
Meet Heidi Swanson
Discover more delicious recipes that you can easily make while on-the-go with Heidi Swanson's digital cookbook, "Recipes for the Road."
Explore More Recipes
Bamboo Shoot Rice (Takenoko Okowa)
by Sylvan Brackett
With the addition of the mochi rice, this becomes an okowa, a special occasion rice dish. There are many versions of okowa [which are] thought to bring good luck on New Year’s Day and for weddings and other happy celebrations. I think the start of bamboo season is cause enough for celebration and reason enough to make this special dish.
Fritto Misto & Aioli
by Marjory Sweet
Olive Oil Martini
by Olivia Muniak
If you’re going to go through the trouble of making an Olive Oil Martini (which I think you should) be sure to have a party planned just around this cocktail, because now you are the mixologist in your friend group.
Meyer Lemon Risotto
by Heidi Swanson
This hearty, lemon-brightened risotto is a welcome meal for cold days. While it’s not traditional, I like to add a bit of quinoa and walnuts to the mix for a bit of a nutritional boost. Pictured here with simply- grilled mushrooms and chives. The mushrooms were tossed with a splash of olive oil and smashed under a cast iron skillet on a hot grill pan until golden.
Garlicky Tomato Galette
by Spencre McGowan
This recipe combines tomatoes, herbs, garlic and oil for a delicious treat.
Citrus Cake with Strawberries and Cardamom Coconut Cream
by Alison Carroll
A pound-like GF cake with a ton of citrus zest and olive oil topped with vegan coconut whipped cream.
