Creamy Tomato and Mascarpone Risotto Recipe
Adding creamy "stuff" to a risotto is often seen as a no-go, but this vegetarian tomato and mascarpone risotto proves that sometimes "rules" are worth breaking!
Servings 2 Servings
Calories 890kcal
Ingredients
- 125 g Risotto Rice ⅔ Cup
- 2 tablespoon Olive Oil From the Sun-Dried Tomatoes if Possible
- 125 ml Dry White Wine ½ Cup
- 500-650 ml Vegetable Stock 2-2⅔ Cups
- 200 g Tinned Chopped Tomatoes 7oz
- 1 Small Banana Shallot 35g
- 3 Garlic Cloves
- 7-8 Sun Dried Tomatoes in Oil 100g
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Basil
- ½ teaspoon Celery Salt
- 125 g Mascarpone Cheese ½-⅔ Cup
- 50 g Pecorino Cheese (Use Parmesan if you are not vegetarian) ½ Cup
- Fresh Basil to Garnish
Instructions
- Place the vegetable stock, tinned tomatoes, celery salt, dried basil and oregano in a small (15cm or 6") saucepan, stir, bring it to a simmer and keep it warm throughout the cooking process.
- Cut the shallot in half, peel it and then dice it as finely as you can.
- Peel the garlic cloves and dice them as finely as you can.
- Drain the sun-dried tomatoes and cut them into a 5mm (¼") dice.
- Grate the Pecorino cheese.
- Just before you are ready to cook, have a taste of the stock and add salt if you think it is necessary. Be aware that you are adding a salty cheese later, so do not be too heavy-handed.
- Heat a 25cm or 10" frying pan over a medium heat and add the olive oil, warm it through and add the shallots and garlic, sauteeing for 1-2 minutes without adding any colour.
- Add the risotto rice and stir continuously for 2-3 minutes; the edges of the rice should become opaque.
- Pour in the white wine and add the sun-dried tomatoes, stir continuously until almost all of the wine has evaporated or absorbed. You should end up with a starchy residue in the base of the pan.
- Add a ladle of the hot vegetable stock/tomato mix and stir again until almost all of the stock has been absorbed and you have a similar white starchy residue in the base of the pan. Repeat until the rice is almost cooked. As you get further through the cooking process, you can stir less frequently.
- Add the Pecorino cheese and Mascarpone cheese, stir to combine, then remove from the heat, add a lid and let sit for 3-5 minutes.
- Served with lots of shredded basil.
Nutrition
Serving: 1 | Calories: 890kcal | Carbohydrates: 96g | Protein: 24g | Fat: 43g | Saturated Fat: 18g | Polyunsaturated Fat: 25g | Cholesterol: 90mg | Sodium: 1403mg | Fiber: 9g | Sugar: 27g
