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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    Stir through the parmesan, mascarpone or cream cheese, and basil, then season to taste. Spoon into bowls to serve.

Recipe from Good Food magazine, February 2020

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A star rating of 4.7 out of 5.173 ratings
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