"A decadent risotto dish with mascarpone, tomato and Parmesan"
Tomato and Mascarpone Risotto
4
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Prep time 10mins
Cook time 25mins
Serves or Makes: 4
Recipe Card
ingredients
- 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
Method
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.