Enjoy a comforting bowl of risotto with sweet cherry tomatoes and mascarpone. This is an absolutely winning combo!
Ingredients
2 tbsp olive oil
2 onions, finely chopped
2 cloves garlic, crushed
150g risotto rice
400g Piccolo cherry tomatoes halved
600 ml hot chicken stock
50g parmesan, grated
3 tbsp fresh basil, chopped
50g mascarpone cheese
2 onions, finely chopped
2 cloves garlic, crushed
150g risotto rice
400g Piccolo cherry tomatoes halved
600 ml hot chicken stock
50g parmesan, grated
3 tbsp fresh basil, chopped
50g mascarpone cheese
Method
- Heat the oil in a saucepan. Add the onion and fry for 3 to 4 minutes.
- Add the garlic and tomatoes and fry for 2 minutes. Add the rice and stir over the heat.
- Add the stock a little at a time until all the liquid has been absorbed. This takes around 25
minutes. Remove from the heat. - Add the parmesan, basil, and mascarpone. Stir well and season to taste.
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