Creamy Tomato Risotto

Name: Creamy Tomato Risotto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 people
Ingredients: 14 oz (400g) arborio rice; 4 3/4 cups (1.1 litres) chicken stock; 1 white onion; 4 tbsp tomato paste; 1 tbsp mascarpone; 1 tbsp olive oil; 3 garlic cloves; 1 large zucchini; salt and pepper; 1 tsbp parmesan

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 people
Calories
323 kcal
Course
Main Course
Cuisine
Italian

Creamy Tomato Risotto

Christopher House

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Super easy, creamy and comforting Tomato Risotto made with simple pantry ingredients and ready in only 30 minutes. This risotto is the easiest way to get comfort food on your table throughout the week.

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Ingredients

Servings

14 oz (400g) arborio rice
4 3/4 cups (1.1 litres) chicken stock
1 white onion , finely chopped
4 tbsp tomato paste
1 tbsp mascarpone
1 tbsp olive oil
3 garlic cloves , finely chopped
1 large zucchini
salt and pepper , to season
1 tsbp parmesan , freshly grated

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Instructions

In a large deep saucepan under a medium heat add 2 tsp of olive oil and sauté the onion for 2-3 minutes. Meanwhile cut your courgette in half lengthways then cut into slices. Add the courgette to the pan and fry for 1 minute. Add the rice and garlic and stir to stop it sticking just for a few seconds.
Add a few ladles of chicken stock and continue to stir until the rice starts to absorb the stock. Add the tomato paste and continue adding the stock a ladle at a time, allowing the rice to absorb the stock each time whilst constantly stirring.
When there are just a couple ladles of stock left add the mascarpone, salt, and pepper to taste, then the remaining ladles of stock as before and stir until it reaches a nice creamy consistency but not too sticky. Add the parmesan, stir and serve.

Notes

Make sure to saute the onion until soft as it will release a lot of flavour.
Always add the stock a ladleful at a time allowing the rice to absorb the liquid in between. This helps create a creamy, silky texture as the rice absorbs all the flavours. If you add all the stock at once the rice will just boil and not be as tasty or creamy.
Stir often, you don't need to constantly stir in fact when I lived in Italy I learned that stirring constantly releases too much starch and makes the rice sticky. Just look after it, don't let it stick and stir it after adding stock.
Season - the amount of seasoning will depend on the stock that you use so always taste and add a little salt at a time.

Nutrition Information

Show Details

Calories 323kcal (16%) Carbohydrates 59g (20%) Protein 9g (18%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 2mg (1%) Sodium 148mg (6%) Potassium 437mg (12%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 265IU (5%) Vitamin C 10mg (11%) Calcium 31mg (3%) Iron 3.7mg (21%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 323 kcal

% Daily Value*

Calories	323kcal	16%
Carbohydrates	59g	20%
Protein	9g	18%
Fat	5g	8%
Saturated Fat	1g	5%
Cholesterol	2mg	1%
Sodium	148mg	6%
Potassium	437mg	9%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	265IU	5%
Vitamin C	10mg	11%
Calcium	31mg	3%
Iron	3.7mg	21%