The Best Tomato and Mascarpone Risotto Recipe Ever

My Tomato and Mascarpone Risotto is a flavorful, creamy tomato lover’s dream! The creamiest tomato risotto you’ve ever had is right here, packed with rich, slow-roasted cherry tomatoes, tangy tomato paste, and a silky swirl of mascarpone that melts into every bite. Each spoonful delivers an intensely tomato-y, velvety texture that clings to the risotto rice, with just the right amount of fresh herbs and Parmesan cheese to make it completely irresistible. Grab a glass of wine, because this is the kind of dish that makes you want to slow down, relax, and then go back for seconds.

If you love tomatoes, you must try my heirloom tomato galette! I absolutely love this tomato and mascarpone risotto recipe. If you are looking for more risotto recipes, I have a cacio e pepe risotto, chicken and leek risotto, plain leek risotto, and lobster risotto! I love risotto because you can serve it with roast chicken, fish, shrimp, or even on it’s own. You can fry up leftovers into the most perfect little risotto cakes, too!!

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

• Arborio rice – This higher starch content risotto rice is the secret to that signature creamy texture. Carnaroli or Vialone Nano are great substitutes if you can find them.
• Cherry tomatoes – Roasting them intensifies their sweetness, giving the risotto a lovely flavor that’s deep and rich. Use grape tomatoes if needed!
• Olive oil – A must for sautéing the diced onions and bringing out all those savory notes. Use extra virgin for the best depth.
• Tomato paste – This is where a ton of umami comes in. Cooking it for a couple of minutes in the pan deepens its flavor. Like tomato? Try my nduja pasta recipe!
• White wine – Adds brightness and balance! Use a dry wine like Sauvignon Blanc—nothing too sweet.
• Mascarpone cheese – The star of this mascarpone risotto recipe, it adds richness without overpowering. Look for one without animal rennet if you need a vegetarian option.
• Vegetable stock – The hot stock keeps the rice cooking evenly while absorbing all the delicious tomato goodness. Warm it up before adding it to the rice mixture.
• Parmesan cheese – Adds a salty, nutty kick. Make sure it’s finely grated so it melts into the risotto. Also, bonus points for using real Parmigiano Reggiano! 
• Fresh basil – Stirred in at the end for a burst of freshness. Always tear, don’t chop, to avoid bruising the leaves.
• Black pepper – Freshly cracked makes all the difference for that perfect, subtle heat.
• Lemon zest – A final splash of brightness that enhances all the tomato flavors without overpowering.

Ingredient Substitutions

• No mascarpone? Swap in a dollop of heavy cream or crème fraîche for a similar luxurious texture.
• Out of white wine? Use a splash of water with a teaspoon of salt and a squeeze of lemon juice for acidity.
• Want a bit more depth? Use chicken stock instead of vegetable stock for a heartier flavor. (This is my favorite way to do it!)
• No fresh basil? Try fresh oregano or thyme instead—both pair nicely with tomatoes!

Ingredient Additions

• A touch of spice – Stir in red pepper flakes with the crushed garlic for a subtle kick.
• Crispy prosciutto – A salty, crispy contrast to the creamy tomato base.
• Sun-dried tomatoes – For an extra intense tomato risotto experience. Chop them finely and stir in with the rice mixture.
• Burrata on top – If you want to go all in on the creamy factor, top each bowl with a torn piece of burrata before serving.

Step by Step Instructions

Roast the Cherry Tomatoes: Preheat the oven to 375°Fahrenheit (190°Celsius). Toss cherry tomatoes with olive oil, black pepper, and a pinch of salt. Roast for 20–25 minutes, until caramelized and bursting. Set aside. In a saucepan, heat vegetable or chicken stock over medium-low heat. Keep warm, but don’t let it simmer.

Sauté the Aromatics: In a heavy-based saucepan, heat olive oil over medium heat. Add chopped onion and cook for 3–4 minutes, until soft.

Stir in crushed garlic and tomato paste and cook for a couple of minutes to deepen the flavors.

Toast the Rice & Deglaze: Stir in the arborio rice and cook for 1–2 minutes, stirring with a wooden spoon until lightly toasted. Pour in the white wine and stir until mostly evaporated.

Slowly Add Stock: Add half of the stock, stirring frequently. Once absorbed, continue adding remaining stock, one ladle at a time, allowing the rice to fully absorb each addition before adding more.

Continue this process for about 15–18 minutes, until the rice cooks to a perfect al dente texture.

Finish the Risotto: Stir in the roasted cherry tomatoes, Parmesan cheese, and mascarpone until smooth.

Add lemon zest and fresh basil and stir. Taste and adjust seasoning. Spoon into bowls and garnish with extra Parmesan cheese and black pepper.

Expert Tips

• Keep stirring! Stirring frequently helps release the starch from the rice, creating that creamy risotto consistency.
• Don’t rush adding stock – Let each ladleful absorb fully before adding the next.
• Use hot stock – Adding cold liquid can shock the rice and disrupt cooking.
• Adjust seasoning at the end – As the stock reduces, the flavors intensify, so wait before adding more teaspoon of salt.
• Taste for texture – The rice should be al dente, meaning tender but with a slight bite.

Serving Suggestions

• Wine Pairing: A chilled glass of Sauvignon Blanc complements the tomato’s acidity and the mascarpone’s richness beautifully. I’d also pair a dry Rosé!
• Make it a meal: Serve with a simple green salad with lemon vinaigrette and crusty bread to soak up the sauce.
• Twist on classic risotto: Try topping with crispy fried shallots or a spoonful of pesto for an extra burst of flavor.
• Next day magic: Leftover risotto can be turned into crispy arancini—just roll into balls, coat in breadcrumbs, and fry!

Storage Instructions

• Refrigerate – Store in an airtight container for up to 3 days.
• Reheat – Warm gently in a saucepan over medium-low heat, adding a splash of water to loosen.
• Freezing? Not ideal. The creamy texture doesn’t hold up well when frozen, but arancini are a great way to use leftovers!

Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!