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