Tomato and Mascarpone Risotto

by BBC Good Food

Enjoy a comforting bowl of risotto with tomato and mascarpone. It's perfect for a Valentine's menu, or a special midweek meal.

Method

Based on 2 servings, adjust as needed.

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 and basil, and season to taste. Spoon into bowls to serve.

  • Ingredients
  • Based on 2 servings
  • 600ml Hot Vegetable Stock 1x Sainsbury's Stock Cubes, Vegetable 10x10g
  • 175g Risotto Rice 1x Sainsbury's Arborio Risotto Rice 500g
  • 0.5 small bunch of Basil, chopped 1x Sainsbury's Fresh Packed Basil 30g
  • 2 tbsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 250ml
  • 1 Onion, very finely chopped 1x Sainsbury's Onions Loose
  • 30g Mascarpone 1x Sainsbury's Mascarpone Cheese 250g
  • 1 Garlic Clove, crushed 1x Sainsbury's Garlic
  • 30g Vegetarian Parmesan, grated 1x Stamford Street Co. Italian Hard Cheese 200g
  • 400g can Cherry Tomatoes 1x Sainsbury's Italian Pomodorini Cherry Tomatoes in rich tomato juice, Taste the Difference 400g
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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