Tomato & mascarpone risotto

This comforting risotto is perfect for a weekend wind-down for special mid-week meal. Switch mascarpone with cream cheese for a cheaper alternative

Ingredients

• 2 tbsp olive oil
• 1 onion, very finely chopped
• 1 large garlic clove, crushed
• 175g risotto rice
• 400g can cherry tomatoes
• 600ml hot vegetable stock
• 30g parmesan or vegetarian alternative, grated
• 30g mascarpone, or cream cheese
• ½ small bunch of basil, chopped

Directions

• STEP 1

  Heat 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 2

  Tip 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 3

  Stir through the parmesan, mascarpone or cream cheese, and basil, then season to taste. Spoon into bowls to serve.