Tomato, onion & mascarpone risotto

Tomato, onion & mascarpone risotto

Cheese and tomato is a classic combination, and two different cheeses really enhance this risotto. The mascarpone makes it creamy and the Cheddar adds a tangy flavour.

By , 21 September 2015
Tomato, onion & mascarpone risotto
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.15 per serving
Nutritional Info
Each 412g serving contains
  • Fat med
  • Saturates high
  • Sugars low
  • Salt low
  • Energy 2236KJ 534KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 543kJ/130kcal.
  • 1 vegetable stock cube
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 325g Asda Arborio risotto rice
  • 200g pack Valfrutta Passata
  • 2 level tsp mixed dried herbs
  • 250g Asda Chosen by you Lighter Mascarpone
  • 225g frozen peas
  • 250g cherry tomatoes
  • 50g Asda Chosen by you Mature Light Cheese (cheddar type), grated
  • Dissolve the stock cube in 1 litre hot water in a saucepan. Keep hot while you make the risotto, so that you always have hot stock ready to add.

  • Cook the onion in the oil in another large saucepan, stirring occasionally, until soft.

  • Add the rice and stir over a low heat for a minute, then add the passata and herbs and allow it to simmer for 2-3 minutes until most of the liquid has been absorbed.

  • Add a ladleful of hot stock and stir gently. Simmer until the stock is almost absorbed. Then add another ladleful of stock and repeat. Continue to add stock in this way for 15 minutes.

  • Gently stir in the mascarpone, peas, cherry tomatoes and another ladleful stock, and heat until simmering again.

  • Cook for about 5 minutes, adding the stock when needed, until the rice is creamy and tender, the peas are tender and the tomatoes are lightly cooked. You may need a little more or less stock.

  • Gently stir in half the grated cheese and serve with the rest sprinkled on top.