Tomato & mascarpone risotto

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Garlic

  2 cloves raw - Whole Foods Market

  1 cloves, raw or 3g

• Italian Risotto Rice

  DeLallo

  88g

• Tinned Chopped Tomatoes

  In natural juice - Waitrose

  ½ can or 200g

• Vegetable Stock

  Freshdirect

  300g

• Grated Parmesan Cheese Alternative

  Castle Cheese

  15g

• Basil

  Fresh

  1 leaf, whole or 0.5g

Directions

1. Heat the oil in a large, heavy-based saucepan. Add the onion along with a pinch of salt, and fry for 10 mins or until beginning to soften and turn translucent, then add the garlic and fry for 1 min. Stir in the rice and cook for 2 mins.
2. Tip in the tomatoes and bring to a simmer. Add half the stock, cooking and stirring until absorbed. Add the remaining stock, a ladleful at a time, and cook until the rice is al dente, stirring constantly for around 20 mins.
3. Stir through the parmesan and basil, then season to taste. Spoon into bowls to serve.
4. https://www.bbcgoodfood.com/recipes/tomato-mascarpone-risotto

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