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Tomato and Mascarpone Risotto in white serving bowl, featured image

Tomato and Mascarpone Risotto

  • Author: Gianna Nebbia
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Category: Side dish, risotto, vegetarian
  • Method: Risotto
  • Cuisine: Italian


  • 1 cup of Arborio Rice
  • 2 Tablespoons of Tomato Paste
  • 1/2 of a large yellow onion, diced
  • 1 pound of fresh tomatoes
  • 6 cups of water
  • 8 ounces (1 container) of Mascarpone Cheese
  • 2 Tablespoons of olive oil, plus a drizzle for serving
  • 1 tablespoon butter
  • 1/2 teaspoon black pepper
  • 1 teaspoon of salt, plus a pinch
  • 6-10 Fresh basil leaves 


  1. Heat 6 cups of water and 1 teaspoon of salt in a medium saucepan or kettle. When it comes to a boil, reduce to a bare simmer.
  2. Meanwhile Prepare onions and tomatoes by dicing them and setting them aside in 2 separate bowls. Add a pinch of salt to the tomatoes. 
  3. In a large saucepan heat olive oil and butter and sauté the onions until translucent. Then add the tomato paste and sauté for 1-2 minutes. finally, add the Arborio Rice and sauté for another 1-2 minutes.
  4. Add about 1 cup of water and cook, sitting frequently, until almost all of it has evaporated. Then add more. Continue this process until the rice is soft enough to eat... this Is your preference. The process takes 25-30 minutes and about 5 cups of water. 
  5.  Stir in the mascarpone and fresh tomatoes and serve with fresh basil.


Keywords: Tomato and Mascarpone Risotto

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