Tomato and Mascarpone Risotto
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Additional Time
2 mins
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Total Time
37 mins
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Servings
4 serves
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Calories
392 kcal
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Course
Main Course
Tomato and Mascarpone Risotto
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Rich, creamy, and velvety tomato and mascarpone risotto. This dish is great to enjoy all year round and is perfect for weeknight dinners, last minute dinner parties, and even special occasions.
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Ingredients
- 3 tablespoons (45 grams, 1.58) ounces butter
- 1 small (120 grams, 4.23 ounces) brown onion finely chopped
- 1 cup (195 grams, 6.88 ounces) arborio rice
- ½ cup (125 ml/grams, 4.41 ounces) white wine
- 200 grams (7.05 ounces) diced canned tomatoes
- 2 ¾ cups (685ml/grams, 24.16 ounces) chicken stock (or vegetable broth) slightly heated
- 3 tablespoons (20 grams, 0.71 ounces) parmesan cheese grated
- 50 grams (1.76 ounces) mascarpone
- salt and pepper to taste
Instructions
- In a wide medium sized saucepan, saute 2 tablespoons of butter and the chopped onion over medium heat, until the onions are lightly browned and soft.
- Mix through the arborio rice and saute until lightly golden brown.
- Add the white wine and cook until almost all the liquid is gone from the saucepan. Then add the canned tomatoes and cook until almost all of the liquid is gone.
- Over low to medium heat, add about ½ cup (125 ml) of stock to the rice mixture. Gently stir the rice through the mixture constantly until almost all the liquid has absorbed. Repeat until all the stock has been used up and the rice is soft and tender.
- Remove rice from heat, mix through the grated parmesan cheese, mascarpone, remaining butter, and salt and pepper to taste.
- Allow the rice to sit for 1 to 2 minutes with a lid on, then serve.
Notes
- Use hot broth: When making risotto, it's crucial to use hot broth to keep the rice at the right temperature and ensure that it cooks evenly.
- Constantly stir the risotto: This gives the dish its distinctive creamy texture by assisting in the release of the starch from the rice.
- Add the broth in ladles at a time, waiting for the rice to soak up each batch before adding the next. This makes it easier to control how the rice cooks and keeps the dish from getting too soggy.
- Give the risotto some time to rest: After the risotto is finished cooking, give it some time to rest before serving. As a result, the flavors can strengthen and the risotto gets even creamier.
- If you don’t have mascarpone cheese, you could use brick cream cheese.
Nutrition Information
Show Details
Serving
1 serve
Calories
392kcal
(20%)
Carbohydrates
48g
(16%)
Protein
9g
(18%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
45mg
(15%)
Sodium
283mg
(12%)
Potassium
238mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4serves
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1 serve | |
| Calories | 392kcal | 20% |
| Carbohydrates | 48g | 16% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 45mg | 15% |
| Sodium | 283mg | 12% |
| Potassium | 238mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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