Creamy Tomato Risotto with Mascarpone
This is the most intensely tomato-flavored Tomato Risotto you will ever make. Oven-roasted cherry tomatoes, deeply rich tomato paste, and crushed San Marzano tomatoes build a layered, concentrated tomato base, then a swirl of mascarpone melts in at the end, taking the creaminess to a level that is genuinely hard to describe until you taste it. It is a love letter to tomato season — punchy and intense enough to enjoy on its own, but equally fabulous alongside a piece of roasted fish or seared scallops.
I am an avid gardener, and every summer I look forward to tomato season. Tomatoes are so often treated as a topping — tossed in salads, piled onto bruschetta — and while I love them that way, there is something special about a recipe where heat transforms them into something deeply concentrated and intense. Risotto felt like the perfect vehicle for that. I already have a few pasta recipes where tomatoes play a starring role, but I wanted something new, and this was the result. If you love risotto as much as I do, you’ll also want to try my Creamy Zucchini Risotto, Cacio e Pepe Risotto, and Lobster Risotto.
Why You’ll Love This Recipe
- Big Tomato Energy – This isn’t just a tomato risotto—it’s a deeply rich and layered tomato dish, with roasted cherry tomatoes, tomato paste, and crushed tomatoes bringing serious flavor!
- Silky, Luxurious Texture – Thanks to the high starch content of the risotto rice and a generous swirl of mascarpone, this dish is ultra-creamy without being heavy.
- Simple Ingredients, Huge Flavor – Made with pantry staples like olive oil, chopped onion, and vegetable stock, but tastes like something from your favorite Italian restaurant.
Ingredients
When I was recipe testing this, my goal was simple: make it taste as intensely tomato as possible. That’s why we’re using three forms of tomato: double-concentrated tomato paste for deep umami, crushed San Marzano tomatoes for body and sweetness, and oven-roasted cherry tomatoes for that caramelized, jammy finish. To balance all that acidity, I wanted extra creaminess, which is exactly why mascarpone is here. Add it after you pull the pan off the heat; most people stir it in too early and lose the silkiness entirely.
- Toss cherry tomatoes with olive oil, salt, and pepper, then roast at 375°F for 20-25 minutes until caramelized and bursting.
2. Sauté diced onion in olive oil over medium heat for 3-4 minutes until soft, then add garlic and red pepper flakes.
3. Add tomato paste and cook for a full 2 minutes, stirring constantly, until deeply fragrant and caramelized.
4. Stir in the arborio rice and toast for 1-2 minutes, then deglaze with white wine and stir until mostly evaporated.
5. Stir in the crushed San Marzano tomatoes and cook for 1 minute, then begin adding warm stock one ladle at a time, stirring frequently and allowing each addition to fully absorb before adding the next. Continue for 15-18 minutes until the rice is al dente.
6. Pull the pan off the heat and stir in Parmesan, mascarpone, and the roasted cherry tomatoes until silky and combined. Add lemon zest, fresh thyme, and season to taste.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Creamy Tomato Risotto with Mascarpone
Equipment
- Large heavy-bottomed saucepan or Dutch oven
- Small baking sheet
- wooden spoon
- ladle
Ingredients
For the Roasted Tomatoes:
- 1 cup cherry tomatoes halved
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Risotto:
- 4 cups stock warm (vegetable or chicken)
- 2 tablespoons olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes optional
- 4 tablespoons tomato paste best if it is double-concentrated!
- 1 cup arborio rice
- 1/2 cup dry white wine like Pinot Grigio
- 1 cup canned San Marzano tomatoes crushed
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 cup mascarpone cheese
- 1/2 cup Parmesan cheese finely grated
- 1 teaspoon fresh thyme leaves
- 1 teaspoon lemon zest
- Fresh basil torn (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Toss the cherry tomatoes with olive oil, kosher salt, and black pepper, spread on a baking sheet, and roast for 20–25 minutes until caramelized and bursting. Set aside. Meanwhile, warm the stock in a separate saucepan over medium-low heat and keep it warm throughout.1 cup cherry tomatoes, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 4 cups stock
- Heat olive oil in a heavy-bottomed saucepan over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and red pepper flakes and cook for 30 seconds until fragrant.2 tablespoons olive oil, 1 small onion, 2 cloves garlic, 1/4 teaspoon red pepper flakes
- Add the tomato paste and cook, stirring constantly, for 2 full minutes until deeply fragrant and caramelized. This step is important — don’t rush it.4 tablespoons tomato paste
- Add the arborio rice and stir for 1–2 minutes until lightly toasted. Pour in the white wine and stir until mostly evaporated. Stir in the crushed San Marzano tomatoes and cook for 1 minute.1 cup arborio rice, 1/2 cup dry white wine, 1 cup canned San Marzano tomatoes
- Add one ladle of warm stock and stir frequently until fully absorbed. Continue adding stock one ladle at a time, allowing each addition to fully absorb before adding the next. Continue for 15–18 minutes until the rice is al dente and creamy.
- Remove the pan from the heat. Stir in the roasted cherry tomatoes, Parmesan, and mascarpone until silky and combined. Add the thyme and lemon zest, taste and adjust seasoning, then spoon into bowls. Garnish with fresh basil and extra Parmesan and serve immediately.2 teaspoons kosher salt, 1 teaspoon black pepper, 1/2 cup mascarpone cheese, 1/2 cup Parmesan cheese, 1 teaspoon fresh thyme leaves, 1 teaspoon lemon zest, Fresh basil
Notes
- Cook the tomato paste properly. Give it a full 2 minutes in the pan over medium heat, stirring constantly. This caramelizes the sugars and deepens the flavor; skipping this step leaves the risotto tasting flat.
- Always use warm stock. Cold stock shocks the rice mid-cook and disrupts the starch release that makes risotto creamy. Keep it on a low flame in a separate pan the entire time.
- Stir frequently, not constantly. You want to encourage starch release, but taking a 30-second break won’t hurt. What matters is that you’re present and adding stock gradually.
- Add mascarpone off the heat. Once you remove the pan from the burner, stir in the mascarpone. This keeps it from breaking and ensures a silky, cohesive finish.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or stock to loosen. Risotto doesn’t freeze well; instead, press leftover risotto into patties and pan-fry for crispy risotto cakes.
This was so delicious! Super creamy and the tomato flavor was really intense.