Tomato & Mascarpone Risotto

Tomato & Mascarpone Risotto

It’s no secret that I have a love affair with pasta. But every now and then I do fancy a change! This beautiful Tomato & Mascarpone Risotto is exactly what I’ve been searching for. People seem to think that risottos are complicated to make when, in actual fact, all it requires is a bit of patience and a little multi tasking. If you add the stock gradually, you can’t go far wrong!

More of a mushroom fan? You absolutely need to crack out this impressive wild mushroom risotto at your next dinner party!

Here is what you will need to serve 4 as a starter or 2 as a main course.

  • 500ml Chicken Stock *
  • 50g Unsalted Butter
  • 250g Cherry Tomatoes, halved
  • 2 – 3 tbsp Garlic Infused Olive Oil
  • 200g Arborio Rice
  • 100g Mascarpone Cheese
  • 25g Parmesan Cheese, grated
  • Salt & Pepper
  • Handful of Rocket Leaves, to serve (optional)

*Use vegetable stock to make the dish vegetarian. I use stock pots but any type of stock is fine.

Essential Equipment

  • Large non stick Frying Pan
  • 2 x Saucepans
  • Sieve

Right, let’s get cracking! Make up your chicken/vegetable stock and keep at a simmer in one of the saucepans.

In the other saucepan, melt the butter over a medium heat and add the halved tomatoes. Cook, stirring occasionally, whilst we get on with the rice.

Tomato & Mascarpone Risotto

Heat the frying pan over a medium heat then add the oil.

Tip the rice in and stir to coat all the grains in the oil.

Tomato & Mascarpone Risotto

Now, a ladleful at a time, add the stock into the rice. Stir constantly and make sure that all the liquid has been absorbed before adding the next ladleful. It will take about 15 – 20 minutes.

It should look a bit like this about half way through…

Tomato & Mascarpone Risotto

And like this when all the stock has been added and absorbed…

Tomato & Mascarpone Risotto

Meanwhile, the tomatoes should be nice and soft by now. (After about 10 minutes.)

Tomato & Mascarpone Risotto

Tip them into a sieve set over a small bowl and push through with a spoon. This will remove the skins & the seeds.

Tomato & Mascarpone Risotto

Once the rice is cooked (it should still have a little bit of bite to it) add in the tomato mixture, the mascarpone & the parmesan. Have a taste and season with salt & pepper. Go easy on the salt though as the parmesan is already very salty.

Tomato & Mascarpone Risotto

Risotto is best served immediately so divide it between 4 bowls if you are using it for a starter or 2 bowls if you are having it as a main.

Top with a handful of rocket leaves & a little more parmesan if you like.

Tomato & Mascarpone Risotto

This really makes a welcome change from regular rice or pasta dishes. It would make a lovely starter or main for a dinner party, or even if a romantic dinner for you and your other half. If you have never given a risotto a try, now is as good a time as any! Give it a shot, you won’t regret it I promise!

I hope you enjoyed the post my lovelies, until next time!

Miss KitchenMason

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