Tomato and Mascarpone Risotto
By Ocado
Published on 19 July 2022
Tomato and mascarpone risotto is an ideal, easy midweek meal. The crispy bacon lardons add a lovely crunchy texture to the otherwise velvety risotto. For an extra kick of flavour, you could crumble over a little goat’s cheese before serving. If you have leftovers, you can turn them into lunchbox-friendly arancini balls like these sundried tomato and mozzarella arancini with a green salad.Time and servings
45 minsTotal time
6Servings
10 minsPrep time
35 minsCooking time
Ingredients
- 2 tbsp of olive oil
- 1 onion, finely chopped
- 2 garlic cloves, grated or minced
- 350 g of arborio rice
- 150 ml of dry white wine
- 800 ml of vegetable stock, hot
- 1 tin of 400g cherry tomatoes
- 60 g of mascarpone
- 60 g of parmesan, grated
- 200 g of bacon lardons
- 10 g of basil, leaves only, roughly torn into pieces
- ½ lemon, juiced
Method
Step 1
In a large, heavy-based saucepan, heat the olive oil over medium heat. Add the onion and fry until it softens (approx. 10 mins) and turns translucent. Add the garlic and fry for 1 min, then add the rice and stir to combine well.Step 2
Add the wine and simmer until ⅔ of it has been absorbed. Add half of the stock and simmer, stirring continuously, until the risotto starts to thicken. Once most of the stock has been absorbed by the rice, add in the remaining stock a ladleful at a time.Step 3
Add the cherry tomatoes and stir to combine, then bring to a simmer until the rice is al dente (approx. 10 mins), stirring constantly. Add the mascarpone, 30g of the grated parmesan, a generous pinch of salt and black pepper and stir to combine. Turn off the heat and leave the risotto to stand while you fry the bacon lardons.Step 4
In a frying pan over medium heat, fry the bacon lardons (no oil needed) until brown and crispy (approx. 5 mins). Divide the risotto between 4 bowls, top with the torn basil leaves, remaining 30g grated parmesan, bacon lardons and a squeeze of lemon juice. Serve immediately.