Name: Tomato & mascarpone risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 2 tbsp olive oil; 1 onion very finely chopped; 1 large garlic clove crushed; 175g risotto rice; 400g can cherry tomatoes; 600ml hot vegetable stock; 30g parmesan or vegetarian alternative, grated; 30g mascarpone or cream cheese; ½ small bunch of basil chopped

Ingredients

2 serv.

2 tbsp olive oil
1 onion very finely chopped
1 large garlic clove crushed
175g risotto rice
400g can cherry tomatoes
600ml hot vegetable stock
30g parmesan or vegetarian alternative, grated
30g mascarpone or cream cheese
½ small bunch of basil chopped

Instructions

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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, mascarpone or cream cheese, and basil, then season to taste. Spoon into bowls to serve.
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