Tomato and Mascarpone Risotto

"A decadent risotto dish with mascarpone, tomato and Parmesan"
-- @delicious.n.nutritious
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  • Recipe Card
Prep time 10mins
Cook time 25mins
Serves or Makes: 4

Recipe Card


  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 tablespoons butter
  • 10 ounces arborio rice
  • 3 cups vegetable stock
  • 1/2 cup white wine
  • 1 (14-ounce) can plum tomatoes
  • 10 cherry tomatoes, halved
  • 2 ounces mascarpone
  • 1/2 lemon, juiced
  • Kosher Salt and pepper, to taste
  • Parmesan, to garnish
  • basil, to garnish


  • Step 1

    Melt the butter in a large heavy-bottomed saucepan. Cook the onion on a low-medium heat until softened, about 5 minutes. Add the garlic and cook for 2 minutes.

  • Step 2

    Turn up the heat slightly and add the rice. Stir so it's fully coated in the butter. Add the wine and cook for 1 minute. Add the halved cherry tomatoes and cook for 2 minutes.

  • Step 3

    Add a 1 cup of stock, stir and let it absorb. Once most of it has been absorbed, add another cup. Add the plum tomatoes and break them up with a wooden spoon.

  • Step 4

    Keep adding the stock and allowing it to absorb, stirring frequently. This should take about 20 minutes.

  • Step 5

    Add the lemon juice and mascarpone and stir in until well combined. Season with salt and pepper to taste.

  • Step 6

    Serve into bowls and garnish with grated Parmesan and fresh basil.