A creamy and delicious risotto made with fresh tomatoes and rich mascarpone cheese, perfect for a comforting meal.
Ingredients
- 150 grams Arborio rice
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 400 grams chopped tomatoes canned or fresh
- 750 ml vegetable stock kept warm
- 100 grams mascarpone cheese
- to taste Salt and pepper
- for garnish Basil leaves optional, fresh
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the finely chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the Arborio rice to the pan and cook for 2 minutes, stirring frequently to coat the rice with oil.
- Pour in the chopped tomatoes and cook for a further 2 minutes.
- Begin adding the warm vegetable stock to the rice, one ladleful at a time, stirring constantly and allowing each addition of stock to be absorbed before adding the next. This should take about 20-25 minutes.
- Once the rice is cooked and creamy, stir in the mascarpone cheese until well combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil leaves if desired.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 70gProtein: 10gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 35mgSodium: 750mgPotassium: 700mgFiber: 5gSugar: 10gVitamin A: 25IUVitamin C: 30mgCalcium: 15mgIron: 20mg