Description
This Creamy Lemon Tomato Risotto with Mushrooms and Feta is a bright, comforting Mediterranean dish. It features creamy Arborio rice, tangy lemon, sweet tomatoes, earthy mushrooms, and savory feta cheese. This recipe is designed to be both elegant and easy to make, perfect for a weeknight meal or a special occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup Arborio rice
- 1 ½ cups sliced mushrooms
- 1 small red onion, finely diced
- 1 pint cherry or grape tomatoes, halved
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 4 cups hot water or low-sodium vegetable broth, divided
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- ¼ cup fresh oregano, finely chopped
- 2 tablespoons lemon juice
- ½ cup crumbled feta cheese (about 2 ounces)
- Extra olive oil, for serving
Instructions
- Sauté the Base: In a large skillet or heavy saucepan, heat the olive oil and butter over medium heat until melted and sizzling. Add the onion and cook for 3–4 minutes, stirring until soft and translucent. Stir in the mushrooms and cook another 4–5 minutes until golden and tender.
- Cook the Tomatoes and Garlic: Add the tomatoes and a pinch of salt. Sauté for 5 minutes until the tomatoes begin to soften and release their juices. Add the garlic and tomato paste, stirring constantly for about 1 minute, until fragrant and slightly caramelized.
- Toast the Rice: Add the Arborio rice to the skillet. Stir well to coat each grain with the tomato mixture. Cook for 1–2 minutes, until the rice turns slightly translucent at the edges.
- Add Liquid Gradually: Pour in 2 cups of hot water or broth, stirring to combine. Simmer uncovered over medium heat, stirring frequently, until most of the liquid is absorbed (about 6–8 minutes). Continue adding the remaining 2 cups, one at a time, allowing each addition to absorb before adding the next. Stir constantly to create a creamy consistency.
- Season and Finish: Once the rice is tender but still slightly firm in the center, reduce the heat to low. Stir in the lemon juice, oregano, black pepper, and any remaining salt to taste. Cook for another 1–2 minutes, just to combine the flavors.
- Serve: Remove from heat and stir in half of the feta cheese until slightly melted and creamy. Spoon into bowls, top with the remaining feta, and drizzle lightly with olive oil for a glossy finish.
Notes
- Always use warm broth when making risotto; cold liquid can stop the cooking process and affect the texture.
- Stir the risotto gently but consistently to release the starch from the rice, which creates the creamy texture.
- Taste the risotto often as it cooks; the goal is tender rice that is still slightly firm in the center (al dente).
- Use fresh lemon juice for the best flavor; bottled versions may not offer the same bright zing.
- High-quality feta cheese will make a noticeable difference in the flavor and creaminess of the dish.
- If your creamy lemon tomato risotto becomes too thick, stir in a splash of hot broth right before serving to restore its texture.
- This risotto is not ideal for freezing, as the rice can become mushy upon thawing.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: unknown
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 10g
- Cholesterol: unknown