Creamy Lemon Tomato Risotto with Mushrooms Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Mix in Flavor: Stir in the diced fresh tomatoes, lemon juice, and heavy cream, combining thoroughly to balance acidity with creamy richness.
- Finish: Fold in grated Parmesan cheese and chopped fresh basil, adjusting salt and pepper to taste. This final step boosts umami and freshness.
- 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
