Lemon risotto with caramelized cherry tomatoes

Total time: 35m
Preparation Time: 35m

For 2 people

Nutritional Information

Contains 631 Kcal, 16g Protein, 76g Carbohydrates, 29g Fat


  • Risotto
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 1 garlic clove, finely chopped
  • 150 g risotto rice
  • 40 g grated Grana Padano
  • 4 dl vegetable bouillon
  • 0.5 lemons, use grated zest and juice
  • Cherry tomatoes
  • 20 g butter
  • 20 g sugar
  • 100 g cherry tomatoes, halved
  • 0.5 lemons, use only the juice
  • 20 g walnut kernels, coarsely chopped
  • a little pepper
  • 2 pinches salt

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  • Risotto

    Heat the oil in a pan, sauté the onion and garlic, add the rice and sauté until translucent, stirring constantly. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the cheese, lemon zest and juice.
  • Cherry tomatoes

    Melt the butter in a wide-bottomed frying pan. Add the sugar and simmer, swirling the pan occasionally until a light brown caramel has formed. Place the tomatoes (cut side down) in the buttery caramel, cook briefly, add the lemon juice and nuts, season. Cook for approx. 2 mins. over a medium heat, turning the cherry tomatoes once.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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