Tomato & Mascarpone Risotto recipe is a comforting and luxurious dish that combines the tangy sweetness of ripe tomatoes with the creamy richness of mascarpone cheese. This Italian-inspired recipe is perfect for those looking to elevate their weeknight dinner routine with minimal effort.
Tomato & Mascarpone Risotto Recipe
Equipment
- 1 Large saucepan
- 1 Wooden spoon
- 1 Ladle
- 1 Measuring cups and spoons
- 1 Grater
- 1 Knife
- 1 Cutting board
Ingredients
- 1 ½ cup Arborio rice
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 4 cups vegetable broth, warmed
- 1 cup tomato puree
- ½ cup dry white wine (optional)
- ½ cup mascarpone cheese
- ¼ cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Prepare the Ingredients:Warm the vegetable broth in a separate saucepan and keep it on low heat.Finely chop the onion and mince the garlic.Halve the cherry tomatoes.
- Sauté the Aromatics:In a large saucepan, heat the olive oil over medium heat.Add the chopped onion and sauté for about 2-3 minutes until soft and translucent.Add the minced garlic and cook for another minute until fragrant.
- Cook the Rice:Stir in the Arborio rice, ensuring each grain is coated with the oil. Toast the rice for about 1-2 minutes.Pour in the dry white wine, if using, and stir until the liquid has evaporated.
- Add the Liquid:Start adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more.After adding half of the broth, stir in the tomato puree and halved cherry tomatoes.Continue adding the broth gradually, stirring constantly, until the rice is creamy and cooked al dente, about 18-20 minutes.
- Finish the Risotto:Once the rice is cooked, remove the saucepan from the heat.Stir in the mascarpone cheese until it’s fully melted and the risotto is creamy.Season with salt and pepper to taste.If desired, fold in the grated Parmesan cheese.
- Rest and Serve:Let the risotto rest for 5 minutes before serving.Garnish with fresh basil leaves and serve hot.
Notes
Enjoy your creamy and rich Tomato & Mascarpone Risotto!
The velvety texture of the risotto, infused with the bold flavors of garlic, onions, and fresh herbs, makes it a dish that will impress your family and guests alike. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is simple enough to follow while delivering restaurant-quality results.
More Vegetarian Recipes:
- Vegan Squash Stew Recipe
- Upside Down Apple Pancakes Recipe
- Chickpea and Spinach Curry Recipe
- Paneer Tikka Recipe
Ingredients Tomato & Mascarpone Risotto recipe:
- 1 cup Arborio rice
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned chopped tomatoes (or 2 fresh tomatoes, chopped)
- 4 cups vegetable broth
- 1/2 cup dry white wine (optional)
- 1/2 cup mascarpone cheese
- 1/4 cup grated Parmesan cheese (optional for extra richness)
- Salt and pepper to taste
- Fresh basil leaves, for garnish
- Grated Parmesan and extra virgin olive oil for serving (optional)
Instructions:
- Prepare the Ingredients: Begin by finely chopping the onion and mincing the garlic. If using fresh tomatoes, chop them into small pieces. Measure out all other ingredients and set them aside for easy access during the cooking process.
- Sauté the Aromatics: In a large pan, heat the olive oil over medium heat. Add the chopped onions and cook until they are translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add the Tomatoes: Stir in the chopped tomatoes and cook for about 5 minutes, allowing them to break down and release their juices. If you prefer a smoother sauce, you can use an immersion blender to purée the tomatoes directly in the pan.
- Cook the Rice: Add the Arborio rice to the pan and stir well to coat the grains with the tomato mixture. Cook for 2-3 minutes until the rice becomes slightly translucent around the edges.
- Deglaze with Wine (Optional): If using wine, pour it into the pan and stir continuously until most of the liquid has evaporated. This step adds depth of flavor to the risotto, but if you prefer to skip the alcohol, you can proceed directly to the next step.
- Gradually Add the Broth: Begin adding the vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Continue this process until the rice is creamy and cooked through, which should take about 18-20 minutes. You may not need all the broth, so taste the rice for doneness as you go.
- Finish with Mascarpone: Once the rice is tender and the risotto has reached a creamy consistency, stir in the mascarpone cheese until fully melted and incorporated. This will give the risotto a rich, velvety texture.
- Season and Serve: Season the risotto with salt and pepper to taste. If desired, stir in some grated Parmesan cheese for extra richness. Serve the risotto hot, garnished with fresh basil leaves and a drizzle of extra virgin olive oil. For an added touch, sprinkle some more grated Parmesan on top.
Tips:
- Consistency: Risotto should be creamy but not soupy. If it becomes too thick, you can add a little more broth to achieve the desired consistency.
- Wine Substitute: If you don’t want to use wine, you can substitute it with an equal amount of vegetable broth or a splash of lemon juice for a bit of acidity.
- Freshness: Fresh, ripe tomatoes add a lovely sweetness to this dish, but canned tomatoes work just as well, especially in the off-season.
This Tomato & Mascarpone Risotto is an excellent choice for a cozy dinner at home. It pairs wonderfully with a crisp green salad and a glass of your favorite white wine. Enjoy the rich flavors and creamy texture of this classic Italian dish!