Tomato & mascarpone risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 2 tbsp olive oil
- 1 onionvery finely chopped
- 1 large garlic clovecrushed
- 175g risotto rice
- 400g can cherry tomatoes
- 600ml hot vegetable stock
- 30g parmesanor vegetarian alternative, grated
- 30g mascarponeor cream cheese
- ½ small bunch of basilchopped
Nutrition: Per serving
- kcal635
- fat24g
- saturates9g
- carbs86g
- sugars14glow
- fibre6ghigh
- protein16g
- salt0.3glow
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.
