Creamy Tomato Risotto
Super easy, creamy and comforting Tomato Risotto made with simple pantry ingredients and ready in only 30 minutes. This risotto is the easiest way to get comfort food on your table throughout the week.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 14 oz (400g) arborio rice
- 4+3/4 cup (1.1 litres) chicken stock
- 1 white onion (, finely chopped)
- 4 tbsp tomato paste
- 1 tbsp mascarpone
- 1 tbsp olive oil
- 3 garlic cloves (, finely chopped)
- 1 large zucchini
- salt and pepper (, to season)
- 1 tsbp Parmesan (, freshly grated)
Instructions
- 1
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.
- 2
Add a few ladles of chicken stock and continue to stir until the rice starts to absorb the stock. Add the tomato paste and continue adding the stock a ladle at a time, allowing the rice to absorb the stock each time whilst constantly stirring.
- 3
When there are 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. Add the parmesan, stir and serve.