Pasta & Side Dishes MEYER LEMON RISOTTO WITH ARUGULA PISTOU Servings 4 Cook Time 30 mins Total Time 30 mins This risotto is perfectly paired with our Sonoma County Chardonnay, a smooth and full-bodied wine while vibrant and refreshing at the same time. 2021 Ferrari-Carano Chardonnay Sonoma County Shop now The lighter style ingredients – Meyer lemon and arugula — in this risotto make it a perfect spring or summertime dish. Ingredients ARUGULA PISTOU 4 cups arugula1 cup olive oil, plus olive oil to taste2 cloves garlic, wholeSalt & pepper to taste THE RISOTTO 1/2 white onion, diced finely4 cloves garlic, minced2 Tbsp. butter1 1/2 cup Arborio rice6 cups chicken stock2 Meyer lemons, zested and juicedSalt & pepper to taste Directions ARUGULA PISTOU Bring a small pot of salted water to a boil. Add the arugula, and cook for 30 seconds. Transfer arugula to an ice bath and chill for 1 minute. Drain arugula, and place in a blender with olive oil and 2 cloves of garlic. Blend until smooth, and season to taste with salt and pepper. THE RISOTTO In a medium saucepan over medium low heat, sauté onion and garlic in butter until translucent. Add rice, and coat evenly. Add chicken stock to rice 1 cup at a time, stirring constantly, and waiting until almost all the liquid has evaporated before adding another cup. Once rice is creamy and tender, add lemon zest and juice, and season to taste. To serve, drizzle risotto with pistou Additional selections that pair well with this recipe
