Meyer Lemon Risotto
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.
- 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
- 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.