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 and mascarpone risotto is exactly the midweek meal 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!
Tomato and Mascarpone Risotto Recipe
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 vegetarian hard cheese and vegetable stock to make the dish vegetarian. I use stock pots but any type of stock is fine.
- Large non stick Frying Pan
- 2 x Saucepans
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.
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.
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…
And like this when all the stock has been added and absorbed…
Meanwhile, the tomatoes should be nice and soft by now. (After about 10 minutes.)
Tip them into a sieve set over a small bowl and push through with a spoon. This will remove the skins & the seeds.
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.
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.
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!