Creamy Tomato and Mascarpone Risotto is one of those comforting, low-effort dinners that feels far more indulgent than it actually is. Made mostly from store cupboard ingredients, this easy tomato risotto recipe is ready in 30 minutes and budget-friendly.
Serve it as a simple vegetarian main, add a poached egg for extra protein or use it as a rich, creamy side dish for chicken or fish. And if you're looking for a vegan tomato risotto, I've covered that too.
Quick Summary. Tomato and Mascarpone Risotto
- Prep time: 5 minutes.
- Cook time: 25 minutes.
- Servings: 4 (adjustable in recipe card).
- Key Ingredients: Onion, tomatoes, risotto rice, stock, tinned tomatoes, mascarpone.
- Cooking method: Hob (Stove-top) or oven.
- Make ahead: No.
- Fridge storage: 1-2 days.
- Freezer storage: No.
Why this tomato mascarpone risotto works
Risotto has an unfair reputation for being fiddly. In reality, it's
- Surprisingly easy to cook.
- Great for using up leftovers.
- Flexible enough for meat-free, vegetarian or vegan cooking.
- Naturally gluten-free.
And no, you don't need to stand over it stirring constantly.
If you enjoy tomato-based risottos, you'll also like my Tomato and Courgette Risotto. For something heartier, Chicken and Chorizo Risotto is perfect for leftover roast chicken, whilst Prawn and Pea Risotto with Lemon and Smoked Salmon Risotto both use freezer or fridge staples.
Ingredients
Arborio rice, tomatoes and mascarpone come together to make a lovely creamy risotto without cream.
- Red Onion - Sweeter and milder than brown onions, which works well with tomatoes.
- Risotto Rice (Arborio or Carnaroli) - Arborio is the most common. Carnaroli has slightly larger grains and also gives a nice creamy texture.
- Dry White Wine - Adds acidity and balance. I keep small bottles just for cooking. You can leave it out if you prefer.
- Chopped Tomatoes (tinned/canned) - Use the best quality you can afford.
- Vegetable Stock - Low-salt versions are ideal so you can control seasoning.
- Parmesan Cheese - Buy a block and grate it yourself. Pre-grated parmesan is blander, works out more expensive and uses more packaging. Note that parmesan cheese is not suitable for vegetarians but vegetarian versions are available.
- Mascarpone Cheese - A soft fresh creamy Italian cheese with a slightly sweet taste.
- Cherry Tomatoes (optional) - Add sweetness and texture.
- Fresh Basil leaves (optional) - Lifts the whole dish right at the end.
See recipe card for quantities.
Leftover mascarpone? Use it up
You may not need the whole tub. Two easy ways to use the rest:
- Creamy Sausage and Vegetable Pasta Bake (use veggie sausages if needed)
- Spinach and Ricotta Lasagne.
How to make tomato and mascarpone risotto (stovetop)
You can cook risotto on the hob or in the oven. This is the classic stovetop method.
Step 1: Base
Melt the butter in a large pan or casserole dish over a medium heat. Fry the onion, garlic and cherry tomatoes for 5 minutes until soft.
Step 2: Rice
Add the risotto rice and cook for 1 minute, stirring to coat the grains. Pour in the white wine and stir until fully absorbed.
Step 3: Stock
Stir the tomato purée into the hot stock. Add this to the pan along with the tinned/canned tomatoes. Season well.
Step 4: Simmer
Bring to a gentle simmer, cover with a lid, and turn the heat down low. Cook for 15-20 minutes, stirring every few minutes, until the rice is tender with a little bite.
Step 5: Mascarpone
Stir in the mascarpone, fresh basil and most of the parmesan cheese. Cover and rest for 5 minutes to let it turn beautifully creamy.
Step 6: Serve
Serve immediately.
Cooking Tip
Stir every few minutes to stop the rice sticking to the pan. That's all it needs.
How to cook tomato risotto in the oven
Oven-based risotto is brilliant when you don't want to babysit a pan.
Preheat the oven to 200°C/400°F/gas mark 6. Follow the instructions 1-4 above. Once you've added the hot stock, tomatoes and tomato purée, stir, season, cover tightly with a lid and bake for 20 minutes.
Remove from the oven, stir in the mascarpone, fresh basil, most of the parmesan, then rest for 5 minutes before serving.
Vegetarian or Vegan Tomato Risotto
- Vegetarian: Use a vegetarian Italian-style hard cheese instead of parmesan. Mascarpone is vegetarian.
- Vegan: Swap butter for olive oil. Use a vegan parmesan alternative (e.g. Violife). Replace mascarpone with a dairy-free soft cheese.
Would you like to SAVE this Post?
I'll email this post to you, so you can come back to it later!
I respect your privacy and you can opt out at any time.
Substitutions that work well
- Wine: Use vermouth (keeps for ages) or leave it out entirely.
- Mascarpone: Light cream cheese such as Philadelphia.
- Basil: Parsley, rosemary or thyme.
Easy variations
You can easily vary this recipe to suit your tastes.
- Spicy: Add 1 teaspoon of chilli flakes with the rice.
- Deluxe: Top with a soft poached egg.
- Meat Version: Stir in leftover chicken, ham or gammon with the hot stock.
Serving Suggestions
Serve your tomato mascarpone risotto with:
- Rocket or green salad.
- Asparagus, tenderstem broccoli or green beans.
- A drizzle of green pesto.
- Extra parmesan and fresh herbs.
It also works well as a side for pan-fried chicken or fish, like my Pan Fried Plaice recipe with New Potatoes.
Sustainability
A Tomato Risotto is a great vegetarian dish and an easy choice for a meat-free day. All the ingredients can be bought organic. Organic products generally have a lower carbon footprint than non-organic ones. If you can't buy all the ingredients organic, you might like to choose just one or two. For more information about the difference organic products can make, check out my How to Eat and Cook Sustainably page.
Storing and Reheating Tomato Risotto
Risotto is best eaten fresh, but leftovers will keep in the fridge for 1-2 days.
To reheat:
- Add a splash of stock or hot water.
- Reheat gently on the hob or microwave, stirring until piping hot.
Risotto doesn't freeze well. The rice turns grainy.
Leftovers also make a good cold lunch the next day. Just don't leave cooked rice out for more than two hours.
Top tip
Don't overcook it. Risotto should be soft but still have bite with a loose, dropping consistency, not stiff or mushy. Add more stock if it is too thick.
Recipe Questions and Answers
Both are soft Italian cheeses with a slightly sweet flavour, but ricotta is grainy whilst mascarpone is smooth and creamy. Ricotta won't give quite the same richness in this risotto.
No. Only risotto rice (like Arborio or Carnaroli) releases enough starch to create that creamy texture. Basmati will turn sticky instead.
Risotto is best eaten freshly cooked, as it continues to absorb liquid and can lose its creamy texture if left standing. If you need to prepare it ahead, cook it until the rice is just slightly underdone, cool quickly, then reheat gently with a splash of hot stock and stir in the mascarpone just before serving.
Related
Looking for other easy Risotto recipes? Try these:
More Great Budget Recipes
Not only is this Tomato Risotto a quick and easy meal and an easy addition to a sustainable diet, it's also very cheap to make. For more budget meal ideas check out these recipes :-
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐rating and review below the recipe card. I really appreciate hearing from you. Stay in touch and get weekly recipe suggestions, food waste and sustainability tips. You can also follow me on Facebook, Pinterest, Instagram and YouTube.
📖 Recipe
Creamy Tomato and Mascarpone Risotto. 30 Minutes.
Would you like to SAVE this Post?
I'll email this post to you, so you can come back to it later!
I respect your privacy and you can opt out at any time.
Equipment
- 1 stove top pot with lid
- 1 Measuring Jug
- 1 Grater
Ingredients
- 10 g butter salted
- 1 red onion finely chopped
- 2 cloves garlic crushed
- 150 g cherry tomatoes
- 400 g risotto rice organic available
- 150 ml white wine or vermouth (optional) Fairtrade available
- 2 tablespoon tomato puree tomato paste
- 800 ml vegetable stock organic available
- 400 g tinned tomatoes or canned organic available
- 1 dash salt
- 1 dash black pepper organic, fairtrade
- 60 g mascarpone cheese or other soft cream cheese
- 10 g basil leaves chopped
- 50 g Parmesan cheese grated (shredded)
Instructions
- Melt the butter in a large pan or casserole dish over a medium heat. Fry the onion, garlic and cherry tomatoes for 5 minutes until soft.10 g butter, 1 red onion, 2 cloves garlic, 150 g cherry tomatoes
- Add the risotto rice and cook for 1 minute, stirring to coat the grains. Pour in the white wine and stir until fully absorbed.400 g risotto rice, 150 ml white wine
- Stir the tomato purée into the hot stock. Add this to the pan along with the tinned/canned tomatoes. Season well.2 tbsp tomato puree, 800 ml vegetable stock, 1 dash salt, 1 dash black pepper, 400 g tinned tomatoes
- Bring to a gentle simmer, cover with a lid, and turn the heat down low. Cook for 15-20 minutes, stirring every few minutes, until the rice is tender with a little bite.
- Stir in the mascarpone, fresh basil and most of the parmesan cheese. Cover and rest for 5 minutes to let it turn beautifully creamy.50 g Parmesan cheese, 10 g basil leaves, 60 g mascarpone cheese
- Serve immediately.
Notes
Ingredient Notes
- Red Onion - Sweeter and milder than brown onions, which works well with tomatoes.
- Risotto Rice (Arborio or Carnaroli) - Arborio is the most common. Carnaroli has slightly larger grains and also gives a nice creamy texture.
- Dry White wine - Adds acidity and balance. I keep small bottles just for cooking. You can leave it out if you prefer.
- Chopped Tomatoes (tinned/canned) - Use the best quality you can afford.
- Vegetable Stock - Low-salt versions are ideal so you can control seasoning.
- Parmesan Cheese - Buy a block and grate it yourself. Pre-grated parmesan is blander, works out more expensive and uses more packaging. Note that parmesan cheese is not suitable for vegetarians but vegetarian versions are available.
- Mascarpone Cheese - A soft fresh creamy Italian cheese with a slightly sweet taste.
- Cherry Tomatoes (optional) - Add sweetness and texture.
- Fresh Basil leaves (optional) - Lifts the whole dish right at the end.
How to cook Tomato Risotto in the Oven
Preheat the oven to 200°C/400°F/gas mark 6. Follow the instructions above numbers 1 - 4. Once you've added the hot stock, tomatoes and tomato purée, stir, season, cover tightly with a lid and bake for 20 minutes. Remove from the oven, stir in the mascarpone, fresh basil, most of the parmesan, then rest for 5 minutes before serving.Storing and Reheating
Risotto is best eaten fresh, but leftovers will keep in the fridge for 1-2 days. To reheat:- Add a splash of stock or hot water.
- Reheat gently on the hob or microwave, stirring until piping hot.
Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
Comments
No Comments