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Simple Creamy Lemon Tomato Risotto with Mushrooms and Feta

A creamy risotto featuring fresh lemon, tomatoes, mushrooms, and feta cheese for a flavorful, comforting meal.

  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 cup Arborio rice
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup mushrooms, sliced
  • 2 tomatoes, diced
  • Zest and juice of 1 lemon
  • 1/2 cup feta cheese, crumbled
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a large pan over medium heat.
  2. Add the chopped onion and garlic, sauté until softened.
  3. Stir in the Arborio rice and cook for 2 minutes.
  4. Gradually add the vegetable broth, one cup at a time, stirring until absorbed.
  5. Add the mushrooms, tomatoes, lemon zest, and juice; continue stirring.
  6. Cook until the rice is creamy and al dente, about 20 minutes.
  7. Stir in the feta cheese and season with salt and pepper.
  8. Serve hot.

Notes

For a vegan version, substitute feta with a plant-based alternative. Pair with a crisp white wine.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Method: Main
  • Cuisine: Italian-inspired

Nutrition

  • Calories: 350
  • Sugar: 5g
  • Fat: 12g
  • Carbohydrates: 45g
  • Protein: 10g