Tomato and Mascarpone Risotto

Ingredients:

• 2 Tbsp olive oil

• 1 onion, finely chopped

• 1 clove garlic

• 175 g arborio rice

• 400 g cherry tomatoes

• 600 ml hot vegetable stock

• 30 g parmesan

• 30 g mascarpone

• 1/2 small bunch basil, chopped

Directions

1. Heat the oil in a large, heavy-based saucepan. Add the onion along with a pinch of salt, and fry for 10 mn or until the beginning to soften and turn transluscent, then add the garlic and fry for 1 mn. stir in the rice and cook for 2 mn.

2. add tomatos 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 mn.

3. stir through the paremesan, mascarpone and basil, then season to taste.