Tomato and mascarpone risotto, a gloriously rich vegetarian main meal that combines sun-dried tomatoes & tinned tomatoes to maximise flavour.
I like to cook all of my risotto recipes using the traditional stirring method, but it is very easy and almost cathartic, it will go from your store cupboard to your table in around 45 minutes.
Creamy Mascarpone Risotto
A bowl of risotto is one of the world’s great comfort foods, it’s a dish that appears here over and over again in many guises.
I have classic combinations like lemon and prawn risotto and pea and ham risotto, to more “left field” recipes like my glorious black pudding topped bacon and pea risotto.
My latest recipe breaks the “don’t add creamy stuff to a risotto rule!
This tomato and mascarpone cheese risotto packs some serious tomato flavour thanks to a combination of sun-dried and tinned tomatoes.
All that tomato goodness is balanced by silky smooth, creamy and almost sweet mascarpone cheese.
The usual suspects of shallot, garlic, basil and oregano provide bedrock flavours for this delicious recipe.
If this is all a little too indulgent for you, don’t worry, this tomato and balsamic risotto is tasty too and comes sans “creamy stuff”.
Frequently Asked Questions
What sort of risotto rice do you use?
I use carnaroli rice when cooking for me, but I test all of my recipes with arborio rice.
This is because carnaroli leads to a marginally creamier risotto, but it is a little less forgiving than arborio. Arborio is also cheaper and more readily available.
The timings and techniques remain largely the same and like all risotto recipes you need to adapt, be flexible and taste as you go.
What sort of wine should I use?
Use any dry white wine that you would be prepared to drink, I usually use a pinto grigio or pinot gris.
Do I have to use wine?
No, you can skip the wine if you want, although you may need an extra bt of stock to replace the volume of liquid.
Can I use any leftovers to make arancini?
No, this risotto is too creamy to make arancini, they will almost certainly fall apart.
Can I use another cream cheese in this recipe?
I wouldn’t mascarpone is readily available and adds a unique flavour and texture to this recipe.
Adding an alternative cream cheese or even creme fraiche will result in a nice dish, but it will be very different.
Serving Suggestions
Generally speaking, I consider a bowl of risotto to be the perfect one-bowl TV dinner.
I never really serve it as a side or a separate lump of “protein” and this delicious tomato and mascarpone risotto is no different.
However, there is always room for a little “something something” to mop all of the goodness from the bottom of the bowl.
I’ve been making and freezing lots of this soft potato focaccia recently and it is perfect with this recipe.
But you could just as easily serve this with some garlic bread or baguette.
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 15cm or 6″ saucepan.
- 25cm or 10″ frying pan with a lid. You can improvise a lid with foil if needed.
- Stirring and serving spoons.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Prep Time:
10 minutes
Cook Time:
30 minutes
Resting Time:
3 minutes
Total Time:
3 minutes
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!
Ingredients
- 125g (⅔ Cup) Risotto Rice
- 2 Tbsp Olive Oil (From the Sun-Dried Tomatoes if Possible)
- 125ml (½ Cup) Dry White Wine
- 500ml (2 Cups) Vegetable Stock
- 200g (7oz) Tinned Chopped Tomatoes
- 1 Small (35g) Banana Shallot
- 3 Cloves Garlic
- 7-8 (100g) Sun Dried Tomatoes Packed in Oil
- ½ Tsp Dried Oregano
- ½ Tsp Dried Basil
- ½ Tsp Celery Salt
- 125g (½-⅔ Cup) Mascarpone Cheese
- 50g (½ Cup) Pecorino Cheese (Use Parmesan if you are not vegetarian)
- 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, cook stirring 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 2-3 minutes.
- Served with lots of shredded basil.
Nutrition Information:
Yield:
2
Serving Size:
1
Amount Per Serving:
Calories: 890Total Fat: 43gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 90mgSodium: 1403mgCarbohydrates: 96gFiber: 9gSugar: 27gProtein: 24g
Calorific details are provided by a third-party application and are to be used as indicative figures only.
