Tomato Risotto

A beautiful summer vegetable risotto featuring tomatoes, butternut squash, baby fennel, and mascarpone for a creamy finish.

Vegetarian Italian Main Course Summer Risotto

Estimated Nutrition

Calories

712.3

kcal / serving

1424.6 kcal total

Carbs

98.3g

per serving

196.5 g total

Fat

27.4g

per serving

54.8 g total

Protein

18.2g

per serving

36.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

300

Tomato Essence

or passata

Dairy

Mascarpone Cheese

tsp

Parmesan

freshly grated, plus extra for sprinkling

GrainsCereals

200

Risotto Rice

such as carnaroli

Liquids

300

Water

NutsSeeds

0.25

clove

Garlic

crushed

None

Salt

to taste

None

Black Pepper

freshly ground, to taste

0.5

tsp

Coriander Seed

lightly crushed

OilsFats

Olive Oil

Plus extra for drizzling

Vegetables

0.5

piece

Onion

finely chopped

150

Butternut Squash

peeled and cut into 1cm cubes

piece

Cherry Tomato

halved

piece

Courgette

baby courgettes, halved lengthways and sliced into 1cm thick pieces

piece

Fennel

baby fennel, sliced

Pea

tbsp

Salad Leaves

micro leaves

Method

Stir in rice for 1-2 minutes until translucent and season with salt and pepper.

Serve in bowls topped with roasted tomatoes, extra parmesan, salad leaves, and warmed tomato essence.

Add peas, mascarpone, and parmesan, adding extra tomato essence if needed.

Stir courgettes, fennel, and coriander seeds into the rice and cook for 2 minutes.

Roast cherry tomatoes with olive oil and seasoning on a tray for 5-6 minutes until tender.

Heat olive oil in a pan and fry the onion for 3-4 minutes, then add garlic for 1 minute.

Preheat the oven to 200°C.

Warm the remaining 150ml of tomato essence in a separate saucepan.

Mix in squash, water, and 150ml of tomato essence, then simmer covered for 15 minutes.