Rich Tomato and Mascarpone Risotto
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"Main dish, Tomato & mascarpone risotto."
Serves 4 | Prep Time 10 PT10M | Cook Time 30 PT40M | DinnerWhy I Love This Recipe
Simple and easy to make
Ingredients You'll Need
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 cup arborio rice
1 cup chopped tomatoes (from a can, drained)
1/2 cup dry white wine
4 cups vegetable stock, kept warm
1/2 cup mascarpone cheese, softened
1/4 cup grated Parmesan cheese
1/4 tsp salt, divided
1/4 tsp black pepper, divided
Chopped fresh basil leaves (optional)
Directions
***For the Risotto***
1. Heat the olive oil in a large skillet or saucepan over medium heat. Add the onion, garlic, and 1/8 tsp of salt and sauté until the onion becomes translucent, about 5 minutes.
2. Add the arborio rice and toast for 2–3 minutes until the edges appear semi-translucent.
3. Deglaze the pan with the white wine. Stir constantly until the wine is absorbed.
4. Add the canned tomatoes and 1/2 cup of the warm vegetable stock. Stir constantly until the liquid is almost absorbed.
5. Continue adding the stock, 1/2 cup at a time, while stirring frequently and allowing each addition to absorb before the next.
6. After approximately 20 minutes or when the rice is al dente and the mixture has become creamy, remove from heat.
7. Stir in the mascarpone cheese and Parmesan cheese until melted and incorporated. Add remaining salt and pepper to taste.
8. Garnish with fresh basil leaves before serving, if desired.
Serve immediately either as a main course or as a side dish, and enjoy!
Pairs Well With
Pairs well with a crisp Pinot Grigio for adults or a sparkling elderflower lemonade for a non-alcoholic option






