Creamy Lemon Tomato Risotto with Mushrooms Recipe

Introduction

This Creamy Lemon Tomato Risotto with Mushrooms is a comforting and vibrant dish perfect for any season. Its rich, velvety texture combined with fresh tomatoes and a hint of lemon makes it a delightful meal that’s both satisfying and fresh.

Ingredients

• 1 ½ cups Arborio rice
• 4 cups vegetable broth, warm
• 2 cups fresh tomatoes, diced
• 1 ½ cups mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons lemon juice, freshly squeezed
• ½ cup heavy cream
• ½ cup Parmesan cheese, grated
• 2 tablespoons olive oil
• ¼ cup fresh basil, chopped
• Salt and pepper, to taste

Instructions

1. Step 1: Warm the vegetable broth in a saucepan over low heat and keep it at a gentle simmer throughout cooking.
2. Step 2: In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sauté until translucent, about 3-4 minutes.
3. Step 3: Add the sliced mushrooms to the skillet. Season with salt and pepper, and cook until golden, about 5 minutes.
4. Step 4: Stir in the Arborio rice and cook, stirring frequently, until the edges become translucent, about 1 minute.
5. Step 5: Add the warm broth one ladle at a time, stirring gently and allowing the rice to absorb the liquid before adding more. Continue this process for 20-25 minutes, until the rice is creamy and al dente.
6. Step 6: Stir in the diced tomatoes, lemon juice, and heavy cream until combined and warmed through.
7. Step 7: Fold in the grated Parmesan cheese and fresh basil. Taste and adjust seasoning with salt and pepper as needed.
8. Step 8: Serve immediately, optionally garnished with extra basil or a sprinkle of lemon zest for added brightness.

Tips & Variations

• For a lighter version, substitute heavy cream with half-and-half without sacrificing creaminess.
• Swap mushrooms for zucchini or spinach to vary the texture and flavor.
• Use shallots instead of onion if you prefer a milder, sweeter flavor.
• Try nutritional yeast as a vegan alternative to Parmesan cheese for a savory boost.
• Be sure to keep the broth warm while adding it to the rice to help maintain an even cooking temperature.

Storage

Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or water to restore creaminess, stirring often to prevent sticking. Risotto is best enjoyed fresh but reheats well when handled carefully.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth can be used for a richer flavor, but vegetable broth keeps this dish vegetarian and light.

How do I know when the risotto rice is done?

The rice should be tender but still have a slight bite in the center, known as al dente. The texture will be creamy without being mushy.

Creamy Lemon Tomato Risotto with Mushrooms Recipe

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★★★★★

4.6 from 70 reviews

Creamy Lemon Tomato Risotto with Mushrooms is a luscious and comforting Italian-inspired dish featuring Arborio rice slowly cooked to a perfect creamy texture with fresh tomatoes, earthy mushrooms, and a bright lemony twist. Enhanced with sautéed onions, garlic, Parmesan cheese, and fresh basil, this risotto balances richness and freshness for an impressive yet simple meal.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Risotto

• 1 ½ cups Arborio rice
• 4 cups vegetable broth (low-sodium preferred)
• 1 cup fresh tomatoes, diced
• 1 ½ cups mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons lemon juice, freshly squeezed
• ½ cup heavy cream
• ½ cup Parmesan cheese, grated
• 2 tablespoons olive oil
• ¼ cup fresh basil, chopped
• Salt and black pepper, to taste

Instructions

1. Prepare Broth: Warm 4 cups of vegetable broth in a saucepan over low heat to keep it hot for gradual addition to the rice later, enhancing the flavor and ensuring even cooking.
2. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sauté until translucent, approximately 3-4 minutes, releasing a fragrant aroma that forms the base of the risotto.
3. Cook Mushrooms: Add sliced mushrooms to the skillet, season with salt and pepper, and cook until golden brown, about 5 minutes, imparting an earthy richness to the dish.
4. Toast Rice: Stir in Arborio rice and cook for about 1 minute until the grains become slightly translucent, toasting the rice which helps in developing creaminess.
5. Add Broth Gradually: Begin adding the warmed broth one ladle at a time, stirring gently. Allow the rice to absorb each addition before adding more. Continue this process for 20-25 minutes until the rice is al dente and the texture is creamy.
6. Mix in Flavor: Stir in the diced fresh tomatoes, lemon juice, and heavy cream, combining thoroughly to balance acidity with creamy richness.
7. Finish: Fold in grated Parmesan cheese and chopped fresh basil, adjusting salt and pepper to taste. This final step boosts umami and freshness.
8. Optional Garnish: Before serving, garnish with extra fresh basil leaves or a sprinkle of lemon zest for an added touch of bright flavor.

Notes

• Use low-sodium vegetable broth to control salt levels in the dish.
• Freshly squeezed lemon juice provides the best flavor compared to bottled juices.
• Half-and-half can replace heavy cream for a lighter risotto.
• For a vegan version, substitute Parmesan cheese with nutritional yeast and use plant-based cream.
• Stir frequently while adding broth to achieve the creamy texture characteristic of risotto.
• If fresh tomatoes are out of season, canned diced tomatoes can be used but drain excess liquid.
• Experiment with other herbs like parsley or thyme if basil is unavailable.

Keywords: Risotto, Mushroom Risotto, Creamy Risotto, Italian Recipe, Lemon Tomato Risotto, Vegetarian Dinner