This comforting risotto is perfect for a weekend wind-down for special mid-week meal. Switch mascarpone with cream cheese for a cheaper alternative
Prep:10 mins
Serves 2
2 tbsp olive oil1 onion, very finely chopped1 large garlic clove, crushed175g risotto rice400g can cherry tomatoes600ml hot vegetable stock30g parmesan or vegetarian alternative, grated30g mascarpone, or cream cheese½ small bunch of basil, chopped
STEP 1Heat 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.STEP 2Tip 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.STEP 3Stir through the parmesan, mascarpone or cream cheese, and basil, then season to taste. Spoon into bowls to serve.
