Tomato & mascarpone risotto
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Tomato & mascarpone risotto

By Esther Clark

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

  • Prep:10 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 635
  • fat 24g
  • saturates 9g
  • carbs 86g
  • sugars 14g
  • fibre 6g
  • protein 16g
  • salt 0.3g

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
  • ½ small bunch of basil, chopped

Method

  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.

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