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Creamy Lemon Tomato Risotto with Mushrooms and Feta

Creamy Lemon Tomato Risotto with Mushrooms and Feta — a bright, comforting Mediterranean dinner ready to impress.

Ingredients

Scale
  • 2 tablespoonsolive oil
  • 1 tablespoonbutter
  • 1 cupArborio rice
  • 1 ½ cupssliced mushrooms
  • 1small red onion, finely diced
  • 1 pintcherry or grape tomatoes, halved
  • 3garlic cloves, minced
  • 3 tablespoonstomato paste
  • 4 cupshot water or low-sodium vegetable broth, divided
  • 1 teaspoonsalt (plus more to taste)
  • ½ teaspoonblack pepper
  • ¼ cupfresh oregano, finely chopped
  • 2 tablespoonslemon juice
  • ½ cupcrumbled feta cheese (about2 ounces)
  • Extra olive oil, for serving

Instructions

  1. 1. Sauté the Base
  2. In a large skillet or heavy saucepan, heat the olive oil and butter over medium heat until melted and sizzling.
  3. Add the onion and cook for 3–4 minutes, stirring until soft and translucent.
  4. Stir in the mushrooms and cook another 4–5 minutes until golden and tender.
  5. 2. Cook the Tomatoes and Garlic
  6. Add the tomatoes and a pinch of salt. Sauté for 5 minutes until the tomatoes begin to soften and release their juices.
  7. Add the garlic and tomato paste, stirring constantly for about 1 minute, until fragrant and slightly caramelized.
  8. 3. Toast the Rice
  9. Add the Arborio rice to the skillet. Stir well to coat each grain with the tomato mixture.
  10. Cook for 1–2 minutes, until the rice turns slightly translucent at the edges.
  11. 4. Add Liquid Gradually
  12. Pour in 2 cups of hot water or broth, stirring to combine.
  13. Simmer uncovered over medium heat, stirring frequently, until most of the liquid is absorbed (about 6–8 minutes).
  14. Continue adding the remaining 2 cups, one at a time, allowing each addition to absorb before adding the next.
  15. Stir constantly to create a creamy consistency.
  16. 5. Season and Finish
  17. Once the rice is tender but still slightly firm in the center, reduce the heat to low.
  18. Stir in the lemon juice, oregano, black pepper, and any remaining salt to taste.
  19. Cook for another 1–2 minutes, just to combine the flavors.
  20. 6. Serve
  21. Remove from heat and stir in half of the feta cheese until slightly melted and creamy.
  22. Spoon into bowls, top with the remaining feta, and drizzle lightly with olive oil for a glossy finish.
  • Author: Chef mia