Tomato and Mascarpone Risotto
25 minsPreparation time
How to Make It
Add the oil to a frying pan on a medium heat and cook the onion for 5 minutes until soft. Next, add the garlic and fry for a further minute.
Pour in the risotto rice and cook for 2 minutes.
Then, add the tomatoes and half of the stock and bring to a simmer. Keep stirring until the stock has absorbed.
Add the remaining stock a ladle at a time and continue stirring until the rice has cooked after 20 minutes.
Stir in the parmesan and mascarpone then serve.