TOMATO & MASCARPONE RISOTTO RECIPE | BBC GOOD FOOD
Enjoy a comforting bowl of risotto with tomato and mascarpone. It's perfect for a Valentine's menu, or a special midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 2
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 635 calories, FatContent 24 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 86 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 6 grams fiber, ProteinContent 16 grams protein, SodiumContent 0.3 milligram of sodium
PORTOBELLO RISOTTO WITH MASCARPONE RECIPE: HOW TO MAKE IT
Portobello mushrooms add a beefy flavor to this creamy classic. Each serving is topped with soft, buttery mascarpone cheese, which makes it extra special. —Carmella Ryan, Rockville Centre, New York
Provided by Taste of Home
Categories Side Dishes
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, heat water and broth and keep warm. In a large saucepan, saute shallots and garlic in oil for 2-3 minutes or until shallots are tender. Add the rice, thyme, salt and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) , Add mushrooms and Parmesan cheese; stir gently until cheese is melted. Garnish each serving with a heaping tablespoon of mascarpone. Serve immediately.
Freeze option: Before adding mascarpone cheese, freeze cooled risotto mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish as directed.
Nutrition Facts : Calories 350 calories, FatContent 21g fat (10g saturated fat), CholesterolContent 51mg cholesterol, SodiumContent 393mg sodium, CarbohydrateContent 31g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
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