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Ingredients:
– 1 ¾ cups of Arborio rice
– 4 cups of vegetable broth
– 1 large onion, chopped
– 1 garlic clove, minced
– 2 tbsp of olive oil
– 1 lemon, zest and juice
– 2 large tomatoes, diced
– ½ cup of dry white wine
– 2 tbsp of butter
– 1 cup of grated Parmesan cheese
– Salt and black pepper to taste
Instructions:
1. In a large saucepan, heat the vegetable broth over medium heat. Keep it warm, but do not boil it.
2. In a separate large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened.
3. Add the Arborio rice to the pot and stir until the rice is coated with the oil and onion mixture.
4. Add the dry white wine to the pot and stir the rice until all the liquid is absorbed.
5. Add a ladle of the warm broth to the pot and stir until the liquid is absorbed. Continue to add the broth one ladle at a time, stirring frequently, until the risotto is creamy and the rice is al dente. This process should take about 20 minutes.
6. While the risotto is cooking, prepare the tomatoes by dicing them into small pieces.
7. Once the risotto is cooked to your liking, add the diced tomatoes, lemon zest, and lemon juice to the pot. Stir until the tomatoes are heated through.
8. Add the butter and grated Parmesan cheese to the pot and stir until they are melted and fully incorporated.
9. Season the risotto with salt and black pepper to taste.
10. Serve the tomato and lemon risotto hot, topped with a sprinkle of Parmesan cheese and a garnish of fresh parsley (optional).
Conclusion:
Tomato and lemon risotto is a perfect dish for . The combination of tangy lemon and sweet juicy tomatoes makes for a refreshing and light risotto that can be enjoyed as a main dish or a side dish. With the recipe above, you can make a delicious tomato and lemon risotto easily and inexpensively at home. So next time you’re in the mood for some creamy and flavorful risotto, wait and try this recipe out!
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