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Tomato & Mascarpone Risotto

Serves 2: Prep time 10 mins: cook time 30 mins


2 tbsp Rapeseed Oil

1 Onion, finely chopped

1 Large Garlic Clove, crushed

175g Risotto Rice

400g Cherry Tomatoes

600ml Hot Vegetable Stock

30g Parmesan or Old Wincher Cheese

30g Mascarpone

Handful fresh Basil, chopped


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.

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.

3/ Stir through the parmesan or Old Winchester, mascarpone and basil, and season to taste. Spoon into bowls to serve.

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