Tomato and mascarpone risotto
Chef DefneKitchen Studio chef · October 17, 2026A creamy tomato risotto stirred through with parmesan, mascarpone and fresh basil. Cream cheese makes a cheaper stand-in for the mascarpone.
Ingredients · 9
2 servingsTap what you already have; add the rest to your list in the app with one tap.
- Olive oil2 tbsp
- OnionFinely chopped1
- Large garlic cloveCrushed1
- Risotto rice175 g
- Cherry tomatoes (canned)400 g
- Hot vegetable stock600 ml
- Parmesan (or vegetarian hard cheese)Grated30 g
- Mascarpone (or cream cheese)30 g
- BasilChopped½ bunch
Method · 3 steps
- 1
Warm the olive oil in a big, thick-bottomed pan. Fry the onion with a pinch of salt for 10 minutes until soft and translucent, add the garlic and cook for 1 minute, then add the rice and toast it for 2 minutes.
- 2
Pour in the tomatoes and heat until simmering. Pour in half of the stock and stir until absorbed, then add the rest a ladleful at a time, stirring often, until the grains are tender with a slight bite, about 20 minutes.
- 3
Fold through the parmesan and basil along with the mascarpone (or cream cheese), and season to taste. Serve in bowls.
