Description
A luscious and comforting Lemon Tomato Risotto featuring creamy Arborio rice cooked with mushrooms, fresh tomatoes, and a hint of zesty lemon, finished with Parmesan cheese and fresh basil. This dish balances savory earthiness with bright citrus notes, perfect for a cozy meal that feels elegant yet easy to prepare.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups Arborio rice
- 2 tbsp Olive oil
- 2 Shallots, finely chopped
- 3 cloves Garlic, minced
- 8 oz Mushrooms, sliced (cremini or button)
- 4 cups Vegetable broth
- 1 cup Tomatoes, diced (fresh or canned)
- 2 tbsp Lemon juice (freshly squeezed)
- 1/2 cup Parmesan cheese, grated
- 1/4 cup Fresh basil, chopped
Instructions
- Prepare Ingredients: Finely chop the shallots and mince the garlic. Slice the mushrooms evenly to ensure they cook uniformly.
- Heat Olive Oil: In a large skillet or saucepan, warm the olive oil over medium heat until shimmering.
- Sauté Shallots and Garlic: Add the chopped shallots to the pan and cook for about 2-3 minutes until softened and translucent. Then add the minced garlic and sauté for an additional 1 minute until fragrant.
- Add Mushrooms: Stir in the sliced mushrooms and cook for 5-6 minutes until they release their moisture and become tender and slightly browned.
- Toast Arborio Rice: Add the Arborio rice to the pan, stirring continuously for 1-2 minutes to lightly toast the grains, which enhances the nutty flavor and helps in proper absorption of liquids.
- Add Tomatoes and Broth: Pour in the diced tomatoes along with one cup of vegetable broth. Stir to combine. Continue adding the broth one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
- Simmer and Stir: Maintain a gentle simmer and stir frequently to prevent the rice from sticking and to encourage the slow release of starch, which gives risotto its creamy texture. Continue until the rice is al dente and creamy, about 20 minutes.
- Finish with Lemon and Cheese: Remove the pan from heat. Stir in the lemon juice and grated Parmesan cheese, which create a rich creaminess and add bright, tangy notes to the dish.
- Garnish and Serve: Sprinkle chopped fresh basil on top for a fresh herbal aroma and serve immediately while warm to enjoy the full texture and flavors of the risotto.
Notes
- You can substitute vegetable broth with chicken broth for a non-vegetarian version.
- Use butter instead of olive oil for a richer flavor and creamier texture.
- For a vegan version, omit Parmesan cheese or use a plant-based cheese alternative.
- Stirring regularly is essential in risotto to achieve the creamy consistency.
- Use fresh lemon juice and zest for the brightest citrus flavor.
- Leftovers can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.
