Risotto with Asparagus, Mascarpone and Parmesan
Rich, creamy and full of white wine flavour. Use a vegetarian Parmesan equivalent if needed.
Top Tip
Good: recipe
Better: any dish benefits from a cheese injection – top with torn-up mozzarella and a drizzle of pesto. Or add shaves of Parmesan.
Best: roast tomatoes and shallots with salt, sugar, balsamic, garlic, thyme and plenty of olive oil for two hours. Add as a garnish.
Tomato Risotto
Food
Main Courses
Starters
Italian
Dairy-free
Gluten-free
Vegan
Vegetarian
Adjust the portion size to serve as a starter or main course
10 Servings
Ingredients
40g Bisto® Vegetable Bouillon
75ml olive oil
2 onions, peeled and diced
2 cloves of garlic, crushed
650g arborio rice
75g sundried tomatoes, drained and sliced
2 tbsp tomato purée
1 tbsp fresh thyme
1 tbsp fresh basil, chopped, plus extra for garnish
800g spinach
Method
- Bring 1.7l water to the boil and dissolve the bouillon to make your stock.
- Heat the olive oil in a frying pan and cook the onions and garlic for 5 mins.
- Add the rice and cook for 1 minute. Now add 500ml of the stock and stir until the stock is absorbed. Repeat this process until all the stock has been absorbed.
- Add the sundried tomatoes, tomato purée, thyme and basil. Cook for 1 minute, then remove from the heat.
- Wilt the spinach in a little water, drain, and season.
- To serve, place the risotto on a bed of spinach on plates. Top with extra basil.
