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Tomato and Mascarpone Risotto in white serving bowl, featured image

Tomato and Mascarpone Risotto

  • Author: Gianna Nebbia
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 6 as a side 1x
  • Category: Side dish
  • Method: Risotto making
  • Cuisine: Italian
  • Diet: Vegetarian


  • 1 cup of Arborio rice
  • 1 small yellow onion
  • 1/2 teaspoon of black pepper
  • 2 tablespoons of tomato paste
  • 1 pound of fresh tomatoes, diced
  • 1 cup of mascarpone
  • A handful of fresh Basil
  • 2 tablespoons of olive oil
  • 1 tablespoon of butter 
  • 1 teaspoon of salt


  1. Bring 6 cups of water and 1 teaspoon of salt to a boil in a medium sized pot. Once it comes to a boil, reduce the heat to a simmer. 
  2. Meanwhile, in a 6-qt sauce pot or dutch oven, heat the olive oil and butter. Add the diced onions and black pepper and sauté until the onions start to soften and look translucent. Then add the tomato paste and sauté a minute longer. Finally, add the risotto rice and sauté that for 1 minute too.

  3. Add 1 cup of the simmering water to the risotto. Stir frequently so the risotto doesn't stick to the bottom. As soon as all the liquid has evaporated and soaked into the risotto, add 1 cup more of hot water. Continue to repeat this process of adding and evaporating, adding and evaporating until the risotto is cooked through. It takes 25-30 minutes and 5-6 cups of water.

  4. Once the risotto is cooked through, reduce the heat to low and add the diced tomatoes and mascarpone cheese. Stir to incorporate.
  5. Transfer  to a serving bowl and serve with fresh basil, more black pepper, a drizzle of olive oil, and that's it! 

Keywords: Tomato mascarpone risotto

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