Tomato & mascarpone risotto

calcium dinner for 2 fibre mascarpone rice risotto tomato

N/A

Source

Ingredients

2 tbsp olive oil

1 onion , very finely chopped

1 large garlic clove , crushed

175g risotto rice

400g can cherry tomatoes

600ml hot vegetable stock

30g parmesan or vegetarian alternative, grated

30g mascarpone

½ small bunch of basil , chopped

Method

Heat the oil in a large, heavy-based saucepan. Add the onion along with a pinch of salt, and fry for 10 mins or until beginning to soften and turn translucent, then add the garlic and fry for 1 min. Stir in the rice and cook for 2 mins.

Tip in the tomatoes and bring to a simmer. Add half the stock, cooking and stirring until absorbed. Add the remaining stock, a ladleful at a time, and cook until the rice is al dente, stirring constantly for around 20 mins.

Stir through the parmesan, mascarpone and basil, and season to taste. Spoon into bowls to serve.