Burst Tomato Basil Risotto With Mascarpone Recipes

BURST TOMATO BASIL RISOTTO WITH MASCARPONE RECIPE

Burst Tomato Basil Risotto with Mascarpone Recipe image

This Burst Tomato Basil Risotto with Mascarpone recipe is absolutely divine and with a tasty balsamic reduction!

Provided by The Wanderlust Kitchen

Time 45m

Number Of Ingredients 11

Ingredients

3 Tbsp. balsamic vinegar
4 1/2 c. vegetable broth
2 Tbsp. extra virgin olive oil (divided)
1 1/2 c. Carnaroli rice
1/3 c. dry white wine
1/4 c. half-and-half or whole milk
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 c. grape tomatoes
1/4 c. chopped fresh basil
5 oz. fresh marscapone cheese

Steps:

Heat a large saute pan over medium-high heat for several minutes. Once hot, add the grape tomatoes and saute, stirring constantly, until browned and burst. Set aside.
Bring the vegetable broth to a simmer in a medium saucepan, but do not let it boil. Keep warm.
Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the rice and cook 2 minutes, stirring constantly. Add the wine to the pan, and stir constantly until liquid is nearly absorbed, about a minute. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).
Meanwhile, place vinegar in a small, heavy saucepan; bring to a boil over medium heat. Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes).
Stir the half-and-half, salt, and pepper into the risotto; cook 2 minutes. Remove from heat; stir in burst tomatoes and basil. Place about 1 cup risotto into each of 6 shallow serving bowls. Add a spoonful or mascarpone and a drizzle of balsamic syrup to each. Serve hot..

Nutrition Facts : ServingSize 1 serving, Calories 283 kcal, Carbohydrate 19 g, Protein 6 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 44 mg, Sodium 1049 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 8 g

TOMATO & MASCARPONE RISOTTO

Tomato & mascarpone risotto image

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

Time 40m

Number Of Ingredients 9

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

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, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium

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