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A pan serving tomato & mascarpone risotto

Tomato & mascarpone risotto

A star rating of 4.8 out of 5.164 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This comforting risotto is perfect for a weekend wind-down for special mid-week meal. Switch mascarpone with cream cheese for a cheaper alternative

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal635
fat24g
saturates9g
carbs86g
sugars14g
fibre6g
protein16g
salt0.3g
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Ingredients

  • 2 tbsp olive oil
  • 1 onion, very finely chopped
  • 1 large garlic clove, crushed
  • 175g risotto rice
  • 400g can cherry tomatoes
  • 600ml hot vegetable stock
  • 30g parmesan or vegetarian alternative, grated
  • 30g mascarpone, or cream cheese
  • ½ small bunch of basil, chopped

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 4.8 out of 5.164 ratings
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