Tomato Risotto
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By Mark Wormley
Tomato Risotto
3 steps
Prep:15minCook:18min
The secret to making a good risotto is to add your hot stock very gradually, stirring to make sure it has all been absorbed before adding the next ladleful. This way you can control the consistency better and ensure the rice still has a slight bite to it - al dente, last the Italians call it - when you take it off the heat. This classic risotto just needs a garnish of rocket or baby spinach. For a British twist, use spelt barley instead of rice - it has a lovely nutty flavour.
Updated at: Thu, 17 Aug 2023 00:23:06 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
58
High
Nutrition per serving
Calories1040.3 kcal (52%)
Total Fat62.9 g (90%)
Carbs95.4 g (37%)
Sugars9.1 g (10%)
Protein20.4 g (41%)
Sodium866.8 mg (43%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Heat the oil in a large frying pan, add the rice and stir well to coat the grains in the oil. Bring the stock to the boil and add 1 ladleful of it at a time to the rice, stirring well after each addition, until the liquid has been absorbed and the rice is cooked, but still al dente (This will take about 15-18 minutes)
Step 2
Meanwhile, heat the butter in a small saucepan, add the tomatoes and gently cook for about 10 minutes until soft. Pass through a mouli or coarse sieve; alternatively, mash with a potato masher.
Step 3
When the rice is cooked, fold in the mascarpone, Parmesan and the tomato mixture, adjust the seasoning and serve.
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