Loveable Lemon Risotto for Two

I.  LOVE.  RISOTTO.  Any kind, any shape, any way.  It's creamy, it's comforting, but it can also be fresh and light.  You can put pretty much anything in it.  It's labor intensive, but your efforts are handsomely rewarded every time.  If you simply stand there and stir, your ultimate satisfaction is guaranteed.  I'm always excited to test out a new risotto variation and when I stumbled upon this recipe, I could hardly wait to whip it up!  It combines several of my favorite things: tomatoes, arugula, and (sigh) lemon.  Lemons were made to be zested into risotto, I'm telling you.  It adds an instant lightness to the dish and in this recipe, the zing from the lemons is the perfect complement to the sweet roasted tomatoes.  It's perfect for a romantic dinner for two or for a lazy lunch with your favorite friend :)  But don't take my word for it!

Lemon Risotto with Roasted Cherry Tomatoes

Perfect for two

1/2 lb. cherry tomatoes (I used some baby heirloom tomatoes I found at Trader Joe's, they were delicious!)
2 TBSP olive oil
Salt and freshly ground black pepper
2 1/2 cups low-sodium chicken broth
2 TBSP butter 
1/4 yellow onion, chopped (about 1/3 to 1/2 cup)
1 garlic clove
1 cup Arborio rice
1/2 cup dry white wine
1 TBSP lemon juice
1/2 cup grated parmesan cheese
1 rounded cup arugula (or just one big handful)
1 TBSP chopped fresh Italian parsley
1/2 tsp dried thyme 
Zest of one lemon (Be sure to zest it before you juice it!)


Preheat the oven to 350 degrees.  Toss the tomatoes with 1 TBSP of olive oil and sprinkle liberally with salt and pepper.  Arrange the tomatoes on a baking sheet and roast for 12-14 minutes, just until they get wrinkly.  Remove from the oven and set aside.


While the tomatoes are roasting away, heat the chicken stock in a small saucepan over low heat.  In a larger saucepan, heat the remaining TBSP of olive oil and 1 TBSP of butter over medium heat.  Once the butter has melted, add the onions and saute until soft.  Add the garlic and Arborio rice, sprinkle with salt and pepper.  Stir the rice constantly, allowing it to get nice and toasty.  The rice is ready when it starts to turn golden brown and you hear some popping (think of the sound Rice Krispies make when you pour in the milk).  Once the rice is ready, add the white wine and continue stirring until the wine is absorbed.  Then, begin adding the chicken stock, about 1/2 to 3/4 of a cup at a time (I use a nice big ladle), stirring until the liquid is almost completely absorbed before adding more.  This process will take approximately 15-20 minutes.  (This is the labor I was referring to, just remember: big payoff!)  Once all the chicken stock has been absorbed (the rice should be nice and creamy, but still a little wet), stir in the remaining 1 TBSP of butter, the lemon juice, parmesan cheese, arugula, parsley, thyme, and lemon zest.  Stir to combine, the arugula will wilt right in there.  Season with salt and pepper to taste, top with roasted tomatoes, and enjoy with a friend!

Look at those little flecks of lemon zest!  Delish!