Mascarpone Risotto with Tomatoes Recipe
User Reviews
5.0
9 reviews
Excellent
Mascarpone Risotto with Tomatoes Recipe
Report
Nothing beats the rich, comforting flavors of Mascarpone Risotto with Tomatoes, especially when topped with a drizzle of balsamic reduction.
Share:
Ingredients
- 3 Tbsp. balsamic vinegar
- 4 1/2 c. vegetable broth
- 2 Tbsp. extra virgin olive oil divided
- 1 1/2 c. Carnaroli rice
- 1/3 c. dry white wine
- 1/4 c. half-and-half or whole milk
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 c. grape tomatoes
- 1/4 c. chopped fresh basil
- 5 oz. fresh mascarpone cheese
Instructions
- Heat a large sauté pan over medium-high heat for several minutes. Once hot, add the grape tomatoes and sauté, stirring constantly, until browned and burst. Set aside.
- Bring the vegetable broth to a simmer in a medium saucepan, but do not let it boil. Keep warm.
- Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the rice and cook for 2 minutes, stirring constantly. Add the wine to the pan, and stir constantly until the liquid is nearly absorbed, about a minute. Stir in 1 cup of broth; cook for 5 minutes or until the liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add the remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).
- Meanwhile, place vinegar in a small, heavy saucepan; bring to a boil over medium heat. Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes).
- Stir the half-and-half, salt, and pepper into the risotto; cook for 2 minutes. Remove from heat; stir in burst tomatoes and basil. Place about 1 cup of risotto into each of 6 shallow serving bowls. Add a spoonful of mascarpone and a drizzle of balsamic syrup to each. Serve hot.
Equipments used:
Notes
- To store leftover risotto, place it in an airtight container and refrigerate it for up to 3 days. While you can freeze it for up to a month, the texture might change a bit.
- To reheat, gently warm the risotto on the stove over low heat, adding a splash of broth or water to restore its creamy consistency. Avoid reheating in the microwave to prevent drying out.
Nutrition Information
Show Details
Serving
1serving
Calories
411kcal
(21%)
Carbohydrates
54g
(18%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
27mg
(9%)
Sodium
1053mg
(44%)
Potassium
201mg
(6%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1593IU
(32%)
Vitamin C
7mg
(8%)
Calcium
71mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 411kcal | 21% |
| Carbohydrates | 54g | 18% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 1053mg | 44% |
| Potassium | 201mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1593IU | 32% |
| Vitamin C | 7mg | 8% |
| Calcium | 71mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
