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Lunch

Tomato and Mascarpone Risotto

Cooking time
25 mins
Preparation time
10 mins
Serves
Serves 1
+560kcal
  • GF
  • NF
  • V

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.

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