A pan serving tomato & mascarpone risotto

Tomato & mascarpone risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(34 ratings)

Prep: 10 mins Cook: 30 mins


Serves 2

Enjoy a comforting bowl of risotto with tomato and mascarpone. It's perfect for a Valentine's menu, or a special midweek meal

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal635
  • fat24g
  • saturates9g
  • carbs86g
  • sugars14g
  • fibre6g
  • protein16g
  • salt0.3g


  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, very finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large garlic clove, crushed
  • 175g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 400g can cherry tomatoes
  • 600ml hot vegetable stock
  • 30g parmesan or vegetarian alternative, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 30g mascarpone
  • ½ small bunch of basil, chopped



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


  1. Heat the oil in a large, heavy-based saucepan. Add the onion along with a pinch of salt, and fry for 10 mins or until beginning to soften and turn translucent, then add the garlic and fry for 1 min. Stir in the rice and cook for 2 mins.

  2. Tip in the tomatoes and bring to a simmer. Add half the stock, cooking and stirring until absorbed. Add the remaining stock, a ladleful at a time, and cook until the rice is al dente, stirring constantly for around 20 mins.

  3. Stir through the parmesan, mascarpone and basil, and season to taste. Spoon into bowls to serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
20th Jul, 2020
Delicious recipe! I added a small glass of white wine to the rice before adding the stock and a bay leaf.
24th Feb, 2020
Lovely risotto, I wouldn't usually add mascarpone into a risotto but it gave a nice creamy, slightly tangy flavour. I didn't add the tomatoes until later as I thought they would break up, which was a good decision in the end.
dorothyr's picture
18th Feb, 2020
Fabulous, quick and tasty dish. Hubby is not keen on basil so I added a few frozen peas towards the end to give it some colour. Will definitely make again.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?