Creative Culinary

Food and Cocktail Recipes l Denver, CO

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Home
  • Recipes
    • Appetizers
    • Beans and Lentils
    • Breads
    • Breakfast
    • Desserts
    • Cookies, Brownies and Bars
    • Meat and Fish
      • Beef
      • Chicken and Turkey
      • Lamb
      • Pork
      • Fish, Seafood
    • Pasta, Potatoes, Rice & Grains
    • Pizza
    • Pressure Cooker Favorites
    • Salads, Dressings, Marinades, Sauces
    • Sandwiches
    • Soups and Stews
    • Vegetables
  • Friday Cocktails
    • Cocktail News
    • Bourbon
    • Champagne, Prosecco, Cava
    • Cognac
    • Gin
    • Liqueurs
    • Mocktails
    • Rum
    • Scotch
    • Tequila
    • Vodka
  • About
    • Tips for High Altitude Baking
    • Ingredient Substitutions
    • Food Blogs in Colorado
    • Privacy Policy
    • Terms of Use
  • Contact
  • Home
  • Recipes
    • Appetizers
    • Beans and Lentils
    • Breads
    • Breakfast
    • Desserts
    • Cookies, Brownies and Bars
    • Meat and Fish
      • Beef
      • Chicken and Turkey
      • Lamb
      • Pork
      • Fish, Seafood
    • Pasta, Potatoes, Rice & Grains
    • Pizza
    • Pressure Cooker Favorites
    • Salads, Dressings, Marinades, Sauces
    • Sandwiches
    • Soups and Stews
    • Vegetables
  • Friday Cocktails
    • Cocktail News
    • Bourbon
    • Champagne, Prosecco, Cava
    • Cognac
    • Gin
    • Liqueurs
    • Mocktails
    • Rum
    • Scotch
    • Tequila
    • Vodka
  • About
    • Tips for High Altitude Baking
    • Ingredient Substitutions
    • Food Blogs in Colorado
    • Privacy Policy
    • Terms of Use
  • Contact
 
You are here: Home / Seasonal and Holidays / Fall Favorites / Lemon Risotto

Lemon Risotto

October 31, 2010 7 Comments

Lemon Risotto

This reader request in the October 2010 issue of Bon Appetit magazine was actually for a meal of lamb shanks and lemon risotto at Restaurant Saveur but I had just cooked a lamb dish last month and still had some leftovers frozen so I decided to just make the lemon risotto.

What can I say? I love, love, loved it! The fresh risotto flavor was great but it was the addition of roasted cherry tomatoes that made this dish shine. I literally struggled with putting it down testing it. You know…maybe I should just try one more bite to see if the seasoning needs to be corrected just a bit. It didn’t and I did…eat WAY too much during that process. Bad Barb!

Like a lot of other cooks, I avoided risotto for a long time as it carries what I think is an unwarranted label of being difficult. It’s anything but. What it does require is some attention; so it’s not a dish you can walk away from but in the course of preparing dinner; if you’re in the kitchen anyhow…I think it’s really easy and the warm, sustaining results are worthy of a few minutes of attention.

I had just picked up pint of the loveliest multi-color cherry tomatoes at Whole Foods. They are not a necessity to make this dish, but they certainly added a WOW! factor with their vibrant colors. I’ve made a couple of substitutions too. I hardly ever use arugula; seems difficult to find and so pricey…I often substitute fresh spinach and did the same here. I also decided to forgo using Italian parsley as called for; I didn’t have it and I didn’t miss it!

Serves 6

Lemon Risotto from Bon Appetit RSVP – October, 2010

10 minPrep Time

45 minCook Time

55 minTotal Time

Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • 1 12-ounce package cherry tomatoes
  • 3 tablespoons olive oil, divided
  • 5 cups (about) low-salt chicken broth
  • 2 tablespoons butter, divided
  • 1/2 medium white onion, finely chopped (about 1 cup)
  • 2 cups arborio rice
  • 2 garlic cloves, chopped
  • 1 cup dry white wine
  • 2 cups (loosely packed) baby spinach
  • 1/2 cup finely grated Parmesan cheese
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon finely grated lemon peel

Instructions

  1. Preheat oven to 350°F. Place tomatoes on rimmed baking sheet. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Toss to coat. Roast until skins begin to wrinkle, about 12 minutes. Set aside. Pour 5 cups broth into small saucepan; bring to simmer. Cover and keep warm.
  2. Melt 1 tablespoon butter with 2 tablespoons oil over medium heat in large saucepan. Add onion; sauté until translucent, about 4 minutes. Add rice and garlic; sprinkle with salt and pepper. Stir 2 minutes. Add wine; stir until almost all liquid is absorbed, about 3 minutes. Stir in 1 cup broth. Cook until almost all liquid is absorbed, stirring frequently and adjusting heat if necessary to maintain gentle simmer, about 5 minutes. Continue to add broth by cupfuls, stirring often, until rice is tender, about 25 minutes total. Remove from heat. Stir in 1 tablespoon butter and all remaining ingredients. Fold in tomatoes. Season with salt and pepper.

Notes

Adapted from Restaurant Saveur, Baileys Harbor, Wisconsin

Bon Appetit, October 2010

7.8.1.2
4758
https://creative-culinary.com/lemon-risotto-from-bon-appetit-rsvp-october-2010/
Creative Culinary


« Apple, Walnut and Cream Cheese Bread
Caramel Sauce with Cinnamon and Rum »

Comments

  1. Jamie says

    November 2, 2010 at 11:00 am

    I saw this on Brian's blog and fell in love! Yours looks absolutely delicious! I make a Lemon Risotto which is so different from this one! This one will be tried next. I love the flavors, love the cherry tomatoes with it. Just stunning!
    Reply
  2. Lea Ann says

    November 1, 2010 at 5:32 am

    Yes, Whole Foods does indeed have some beautiful little tomatoes right now. I think this looks absolutely wonderful and I've got to give it a try. I agree about the risotto rap and you're not the first person who has disagreed with the myth. So then why have I never tried it??? As always, beautiful photo Barb.
    Reply
  3. Kim says

    October 31, 2010 at 12:57 pm

    Guess what?! The RGB has two meyer lemon trees in the backyard, and they'e alllmooosst ready! I think it'll just be a few more weeks until I'm back into a 6 month supply of lemons. So I'm gonna bookmark this risotto for then. If I'm lucky, I'll have some straggler tomatoes, too. (Southern CA is funky like that.) Looks fluffy and delicious! [K]
    Reply
  4. Jenn says

    October 31, 2010 at 8:36 am

    Gorgeous!! Oh I think I need to make risotto for dinner tonight...
    Reply
  5. Mardi@eatlivetravelwrite says

    October 31, 2010 at 8:02 am

    Barb, I can't believe how many of us made this recipe - it certainly was a winner all round. I like the rosemary addition - always works well with lemon.
    Reply
  6. Kris @Krazy_Kris says

    October 31, 2010 at 7:52 am

    I can do this! I can do this!!!!!!! The timing is fabulous, because I'm thinking I'm ready for a recipe... a baby step past "assembly".... Thank you!
    Reply

Trackbacks

  1. 40 Recipes for Valentine’s Day Dinner « Something Savory says:
    June 23, 2011 at 8:46 am
    [...] Lemon Risotto from Bon Appetit (above) Baked Parmesan Risotto Lemon Scented Risotto with Rosemary Herbed Risotto with Chicken and [...]
    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

 

SUBSCRIBE and NEVER MISS A RECIPE!


Recipes by Category

Recipes by Month

Amazon Disclosure

Creative Culinary is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com .

About Me

I’m Barbara Kiebel, the cook, photographer, author, and everyday eater at Creative Culinary. I hope you enjoy the recipes I prepare for family and friends and appreciate every one of you that come visit my virtual home! Read More…

About – Privacy Policy – Terms of Use – Contact Us

Copyright © 2020 Creative Culinary

  • Pinterest
  • Facebook
  • Twitter
MENU
  • Home
  • Recipes
    • Appetizers
    • Beans and Lentils
    • Breads
    • Breakfast
    • Desserts
    • Cookies, Brownies and Bars
    • Meat and Fish
      • Beef
      • Chicken and Turkey
      • Lamb
      • Pork
      • Fish, Seafood
    • Pasta, Potatoes, Rice & Grains
    • Pizza
    • Pressure Cooker Favorites
    • Salads, Dressings, Marinades, Sauces
    • Sandwiches
    • Soups and Stews
    • Vegetables
  • Friday Cocktails
    • Cocktail News
    • Bourbon
    • Champagne, Prosecco, Cava
    • Cognac
    • Gin
    • Liqueurs
    • Mocktails
    • Rum
    • Scotch
    • Tequila
    • Vodka
  • About
    • Tips for High Altitude Baking
    • Ingredient Substitutions
    • Food Blogs in Colorado
    • Privacy Policy
    • Terms of Use
  • Contact