TOMATO RISOTTO

The secret to making a good risotto is to add your hot stock very gradually, stirring to make sure it has all been absorbed before adding the next ladleful. This way you can control the consistency better and ensure the rice still has a slight bite to it – al dente, as the Italians call it – when you take it off the heat. This classic risotto just needs a garnish of rocket or baby spinach. For a British twist, use spelt barley instead of rice – it has a lovely nutty flavour.

Updated at: Sun, 03 Sep 2023 05:29:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories520.3 kcal (26%)

Total Fat31.4 g (45%)

Carbs47.7 g (18%)

Sugars4.5 g (5%)

Protein10.2 g (20%)

Sodium433.4 mg (22%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspolive oil

200grisotto rice

500mlchicken stock

or vegetable

50gunsalted butter

250gcherry tomatoes

halved

100gmascarpone cheese

25gparmesan cheese grated

sea salt

freshly ground black pepper

Instructions

Step 1

Heat the oil in a large frying pan, add the rice and stir well to coat the grains in the oil. Bring the stock to the boil and add 1 ladleful of it at a time to the rice, stirring well after each addition, until the liquid has been absorbed and the rice is cooked, but still al dente. (This will take about 15–18 minutes.)

Step 2

Meanwhile, heat the butter in a small saucepan, add the tomatoes and gently cook for about 10 minutes until soft. Pass through a mouli or coarse sieve; alternatively, mash with a potato masher.

Step 3

When the rice is cooked, fold in the mascarpone, Parmesan and the tomato mixture, adjust the seasoning and serve.