Butternut squash risotto with Meyer lemon
Now that it’s early winter, Meyer lemons are coming into season, and we’re taking full advantage. Likely a cross between an ordinary lemon and a mandarin orange, the fragrant citrus originated in China, and got its name when USDA researcher Frank N. Meyer discovered it there in the early 1900s. Here, its gentle acidity balances the richness of the squash and fresh ricotta cheese.
- ½ cup fresh ricotta
- 1 to 2 shallots
- Peeled fresh garlic
- Fresh thyme
- Fresh flat-leaf parsley
- 1 Meyer lemon
- ¼ cup walnuts
- ½ pound peeled chopped butternut squash
- ¾ cup Arborio rice
- 1½ ounces shredded Parmesan
Prep the risotto ingredients
- Let the ricotta come to room temperature.
- Peel and finely chop the shallot.
- Finely chop enough garlic to measure 1 teaspoon.
- Strip the thyme leaves from the stems.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
- Zest and juice the Meyer lemon, keeping the zest and juice separate.
- Coarsely chop the walnuts.
Start the risotto
Add the rice and thyme and cook, stirring occasionally, until fragrant, about 1 minute.
Finish the risotto
While the risotto cooks, prepare the ricotta.
Season the ricotta
Nutrition per serving: Calories: 750, Protein: 24 g, Total Fat: 33 g, Monounsaturated Fat: 0 g, Polyunsaturated Fat: 11 g, Saturated Fat: 9 g, Cholesterol: 45 mg, Carbohydrates: 93 g, Fiber: 10 g, Added Sugar: 0 g, Sodium: 610 mg
Contains: milk, tree nuts