I really love risotto, I prefer to have it as a main course so I can have a big bowl although it’s great in small portions as a starter especially if you have lots of people round.
I don’t normally add tomato to my risottos but this was delicious and I will definitely be exploring different tomato based risottos from now on.
I hope you enjoy this one!
400g arborio rice
1 litre chicken stock
1 white onion, finely chopped
4 tbsp tomato purée
1 tbsp mascarpone
2 tsp olive oil
3 garlic cloves, finely chopped
1 large or 2 small courgettes.
Salt and pepper, to season
Parmesan, to season
In a large deep saucepan under a medium heat add 2 tsp of olive oil and sauté the onion for 2-3 minutes. Meanwhile cut your courgette in half lengthways then cut into slices. Add the courgette to the pan and fry for 1 minute. Add the rice and garlic and stir to stop it sticking just for a few seconds.
Add a few ladles of chicken stock and continue to stir until the rice starts to absorb the stock. Add he tomato purée and continue adding the stock a ladle at a time, allowing the rice to absorb the stock each time whilst constantly stirring.
When there is just a couple ladles of stock left add the mascarpone, salt and pepper to taste, then the remaining ladles of stock as before and stir until it reaches a nice creamy consistency but not too sticky. Try your rice to make sure it’s al dente and the seasoning is right.