Tomato & mascarpone risotto

• olive oil↗2 tbsp tbsp
• onion↗1

  very finely chopped

• large garlic clove↗1

  crushed

• risotto rice↗175g g
• cherry tomatoes↗400g can g
• hot vegetable stock↗600ml ml
• parmesan↗30g g

  or vegetarian alternative, grated

• mascarpone↗30g g

  or cream cheese

• basil↗½ small bunch of

  chopped

Step-by-step instructions

1. 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. 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. 3

   Stir through the parmesan, mascarpone or cream cheese, and basil, then season to taste. Spoon into bowls to serve.