Lemon Basil Risotto in Lemon Cups

Recipe by @meghanitup

Ingredients

In a medium saucepan, bring the broth and 1/2 cup water to a simmer. Cover and keep on low heat.
In a second medium saucepan, melt 2 tablespoons of butter over medium heat. Add the diced shallot and sauté for 3 minutes.
Add the rice and stir to coat with the butter. Add the wine and simmer until evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each broth addition to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes.
Remove from heat. Stir in the remaining butter, 2 tablespoons of parmesan, basil, lemon zest, lemon juice, salt, and pepper.
To serve, cut the lemon in half. Take 1" off the stem end and 1/4" off the bottom of each lemon so they stand on their own. Using a spoon, scoop out the flesh of the lemon and discard. Fill each with about 1/2 cup of risotto and sprinkle the tops with the remaining parmesan. Serve immediately.

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