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Tomato and mascarpone risotto in a bowl with basil and grated parmesan.

The Best Tomato and Mascarpone Risotto Recipe Ever

Allie Hagerty
Tomato lovers will devour this flavorful tomato and mascarpone risotto. With intense flavors and a creamy finish, it's hard to beat!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Pasta
Servings 4 servings

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
 

Roast the Cherry Tomatoes:

  • Preheat the oven to 375°Fahrenheit (190°Celsius).
  • 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. Set aside.
  • In a saucepan, heat the vegetable stock over medium-low heat. Keep warm but not simmering.

Sauté the Aromatics:

  • In a heavy-bottomed saucepan, heat the olive oil over medium heat.
  • Add the diced onion and cook for 3–4 minutes until softened.
  • Stir in the minced garlic and red pepper flakes (if using), cooking for 30 seconds until fragrant.
  • Add the tomato paste and cook, stirring, for 2 minutes to deepen the flavor.

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 one ladle of warm stock and stir frequently.
  • Once absorbed, continue adding the stock, one ladle at a time, allowing the rice to absorb it before adding more.
  • Repeat for 15–18 minutes, until the rice is al dente and creamy.

Finish the Risotto:

  • Stir in the roasted cherry tomatoes, crushed San Marzano tomatoes, Parmesan cheese, and mascarpone.
  • Add the thyme and lemon zest, stirring until combined. Taste and adjust seasoning if needed.

Serve & Enjoy:

  • Spoon into bowls and garnish with fresh basil.
  • Serve immediately.

Notes

  • 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.

Nutrition Facts

Calories: 594kcalCarbohydrates: 58gProtein: 17gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 44mgSodium: 2149mgPotassium: 629mgFiber: 3gSugar: 8gVitamin A: 991IUVitamin C: 16mgCalcium: 225mgIron: 4mg
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