Indulge in this creamy, flavorful risotto made with fresh tomatoes and luxurious mascarpone cheese. Perfect for a comforting and satisfying meal, this Italian-inspired dish is both simple to prepare and rich in taste.
Ingredients:
- 150 grams Arborio rice
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 400 grams chopped tomatoes (canned or fresh)
- 750 ml vegetable stock, kept warm
- 100 grams mascarpone cheese
- Salt and pepper, to taste
- Fresh basil leaves (optional, for garnish)
Instructions:
- Prepare the Base: Heat the olive oil in a large pan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, ensuring it becomes fragrant.
- Toast the Rice: Add the Arborio rice to the pan and stir frequently for about 2 minutes, coating the rice evenly with oil.
- Incorporate the Tomatoes: Pour in the chopped tomatoes and cook for an additional 2 minutes, allowing the flavors to blend with the rice.
- Cook the Risotto: Gradually add the warm vegetable stock, one ladleful at a time, stirring constantly. Allow each addition of stock to be absorbed before adding more. Continue this process for about 20-25 minutes, or until the rice is cooked and creamy.
- Finish with Mascarpone: Once the risotto has reached the desired creaminess, stir in the mascarpone cheese until fully melted and combined. Season with salt and pepper to taste.
- Serve: Dish up the risotto while hot, and garnish with fresh basil leaves if desired for an extra pop of color and flavor.
Nutrition (Per Serving):
- Calories: 500 kcal
- Carbohydrates: 70g
- Protein: 10g
- Fat: 18g (9g saturated)
- Cholesterol: 35mg
- Sodium: 750mg
- Potassium: 700mg
- Fiber: 5g
- Sugar: 10g
- Vitamin C: 30mg
- Calcium: 15mg
- Iron: 20mg
Meal Type: Lunch or Dinner
Cuisine: Italian
Keywords: Comfort Food, Mascarpone, Risotto
Cooking Method: Stovetop
Total Time: 30–45 minutes
Difficulty Level: Easy
