Tomato and Mascarpone Risotto

I love a risotto as they’re so customisable and there’s hardly any washing up. If you’re a vegetarian in a restaurant, a bad mushroom risotto will for sure be one of your options. While a well cooked mushroom risotto is a fine thing, they should just go with this instead as it’s pretty fool proof. I found the recipe on the BBC good food website as a change from my usual mushroom and blue cheese concoction. Whilst the recipe only uses 30g mascarpone, the remaining would be great in some stuffed pasta shells. The other benefit is that I think I’ve finally mastered how to spell the word mascarpone.

Serves 2


  • 1 tbsp olive oil
  • 1 onion
  • 2 cloves garlic
  • 175g risotto rice
  • 400g passata (I used basil passata as I couldn’t find any basil to garnish this with)
  • 600ml stock
  • 30g grated parmesan
  • 30g mascarpone
  • basil to garnish

1.) Peel and chop the onion

2.) Heat the oil in the pan and add the chopped onion

3.) While it’s cooking, peel and chop the garlic

4.) Add the garlic and fry for another couple of minutes on a low heat

5.) Add the rice to the pan and cook for a couple of minutes

6.) In the meantime, make up the 600ml stock

7.) Add the tomatoes to the pan and stir

8.) Add the stock to the pan in batches on a medium heat, letting each batch of stock cook down before adding the next one. I don’t find there is a need to constantly stir as per some recipes, just stir occasionally to make sure the rice doesn’t stick to the bottom of the pan.

9.) While this is cooking, grate the parmesan and measure out the mascarpone.

10.) Once the stock has all been added, check the rice is soft enough to eat, if not add a bit more water and carry on until done.

11.) Take off the heat and stir through the cheeses

12.) If you had more luck with obtaining basil, serve and garnish with the basil.

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