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Meyer Lemon Risotto with Arugula Pistou

Pasta & Side Dishes

Serves 4

The lighter style ingredients – Meyer lemon and arugula — in this risotto make it the perfect pairing for our Sonoma County Chardonnay, a smooth and full-bodied wine while vibrant and refreshing at the same time.


Arugula Pistou

  • 4 cups arugula
  • 1 cup olive oil, plus olive oil to taste
  • 2 cloves garlic, whole
  • Salt & pepper to taste

The Risotto

  • 1/2 white onion, diced finely
  • 4 cloves garlic, minced
  • 2 Tbsp. butter
  • 1 1/2 cup Arborio rice
  • 6 cups chicken stock
  • 2 Meyer lemons, zested and juiced
  • Salt & pepper to taste

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.