Tangy Tomato and Lemon Risotto

Italian Lemon Risotto with Cherry Tomatoes Recipe | Tangy Tomato Risotto

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Tangy Tomato and Lemon Risotto is a flavorful and refreshing dish that combines the tanginess of tomatoes and lemons with the creamy texture of risotto. This dish is perfect for a light and satisfying meal.

History

Risotto is a traditional Italian dish that has been enjoyed for centuries. The combination of tomatoes and lemons in risotto is a modern twist on this classic dish, adding a bright and tangy flavor to the creamy rice.

Ingredients

4 cups of chicken broth
1 tbsp of olive oil
2 finely chopped shallots
1 cup of uncooked U.S. arborio or medium-grain rice
1 cup of cherry tomatoes
0.5 cup of lemon juice
1 tbsp of lemon zest

How to prepare

Heat the broth in a 2 qt (1.89 liter) saucepan over medium heat until it comes to a simmer. Reduce the heat to low and keep it warm.
Meanwhile, heat the oil in a large saucepan over medium heat.
Add the shallots and cook until they are soft.
Add the rice and stir for 2 to 3 minutes.
Increase the heat to medium-high and stir in 1 cup of broth.
Cook uncovered, stirring frequently, until the broth is absorbed.
Continue stirring and adding the remaining broth, 1 cup at a time, allowing each cup to be absorbed before adding another.
Cook until the rice is tender and the mixture has a creamy consistency, approximately 25 to 30 minutes.
Stir in the tomatoes, lemon juice, and lemon peel.
Serve immediately.

Variations

Add cooked shrimp or chicken for a protein boost.
Stir in fresh herbs like basil or parsley for added flavor.

Cooking Tips & Tricks

Be sure to use arborio or medium-grain rice for the best texture in your risotto.

- Stir the risotto frequently to ensure that it cooks evenly and becomes creamy.

- Use fresh cherry tomatoes and lemons for the best flavor in this dish.

Serving Suggestions

Serve the Tangy Tomato and Lemon Risotto as a main dish with a side salad or roasted vegetables.

Cooking Techniques

The key to making a creamy risotto is to stir frequently and add the broth slowly, allowing each cup to be absorbed before adding more.

Ingredient Substitutions

You can use vegetable broth instead of chicken broth for a vegetarian version of this dish.

Make Ahead Tips

You can prepare the risotto ahead of time and reheat it gently on the stove with a little extra broth.

Presentation Ideas

Garnish the Tangy Tomato and Lemon Risotto with fresh basil leaves or a sprinkle of grated Parmesan cheese.

Pairing Recommendations

Pair this dish with a crisp white wine like Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth to maintain the creamy texture.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Fats: 5g per serving

Proteins

Proteins: 6g per serving

Vitamins and minerals

This dish is rich in vitamin C from the tomatoes and lemons, as well as iron and magnesium from the rice.

Alergens

This recipe contains dairy and gluten.

Summary

Tangy Tomato and Lemon Risotto is a balanced dish that provides a good source of carbohydrates, healthy fats, and proteins, as well as essential vitamins and minerals.

Summary

Tangy Tomato and Lemon Risotto is a delicious and satisfying dish that combines the flavors of tomatoes and lemons with creamy risotto. This dish is perfect for a light and refreshing meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Tangy Tomato and Lemon Risotto. It was a warm summer day, the sun shining brightly through the kitchen window as I rummaged through my collection of old recipe cards. I had been in the mood for something light and refreshing, yet still satisfying, and that's when I came across a faded, yellowed card with the handwritten title "Tangy Tomato and Lemon Risotto."

I couldn't remember exactly where I had gotten the recipe from, but the ingredients sounded intriguing - ripe tomatoes, zesty lemon, creamy arborio rice. It was a combination I had never tried before, but I knew I had to give it a go.

As I gathered the ingredients and began to cook, memories flooded back to me of all the recipes I had learned over the years. From my own mother's kitchen to cooking classes in Italy, each dish had its own story and its own special place in my heart.

The scent of sautéing onions filled the air as I added in the arborio rice, stirring constantly to release its creamy starches. The tomatoes were next, their juices mingling with the rice to create a vibrant, tangy base for the dish. A squeeze of fresh lemon juice added just the right amount of brightness, while a splash of white wine brought a subtle depth of flavor.

As the risotto simmered on the stove, I couldn't help but think back to the first time I had ever made risotto. It was a dish that had always intimidated me, with its reputation for being difficult to get just right. But with practice and patience, I had mastered the art of making creamy, flavorful risotto that never failed to impress.

The aroma of the simmering risotto filled the kitchen, drawing my family in from all corners of the house. They watched eagerly as I stirred in the final touches - a handful of grated Parmesan cheese, a sprinkle of fresh herbs. And then, finally, it was time to serve.

The first bite of Tangy Tomato and Lemon Risotto was a revelation. The creamy rice was perfectly cooked, each grain tender and infused with the flavors of the tomatoes and lemon. It was a dish that felt both familiar and new, comforting yet exciting.

As we sat around the table, enjoying the meal together, I couldn't help but feel a sense of pride and satisfaction. This recipe, like so many others in my collection, had brought joy and nourishment to my family. And as we savored each bite, I knew that this Tangy Tomato and Lemon Risotto would become a beloved favorite for years to come.

And so, as I sit here now, writing down this story for future generations to enjoy, I can't help but feel grateful for all the recipes and memories that have shaped me into the cook I am today. Each dish, each ingredient, each moment spent in the kitchen has been a gift, and I cherish them all.

But most of all, I cherish the Tangy Tomato and Lemon Risotto - a recipe that holds a special place in my heart, and one that I will always hold dear.