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Tomato and mascarpone risotto
Creamy, comforting, and cooked to perfection in your multi cooker—no stirring needed. Just set it, forget it, and enjoy.
Risotto might have a bit of a reputation for being high-maintenance—but not with a multi cooker on your side. This tomato and mascarpone version from the @LagomChef is rich, creamy, and packed with flavour. And the best part? No endless stirring. Just pop in your ingredients, let the multi cooker work its magic, and finish with a swirl of mascarpone for that extra indulgent touch. It’s comfort food, the easy way.
Here's what you'll need
- 2 tbsp olive oil
- 1 onion peeled and chopped
- 1 large garlic clove crushed
- 175g risotto rice
- 400g tin chopped tomatoes
- 800ml hot vegetable stock
- 30g parmesan grated
- 30g mascarpone
- ½ small bunch of fresh basil chopped
- Juice of 1 lemon
Here's how it's done
Step 1
Turn the dial to SEAR/ SAUTE, set temperature to HI and press START/STOP to begin preheating. Allow the unit to preheat for 5 minutes
Step 2
When preheating is complete, add the oil and onion to the pot and cook uncovered stirring occasionally for about 5 minutes. Add the crushed garlic and fry for a minute longer.
Step 3
Add the stock, rice and tomatoes. Stir ingredients together until well combined then cover with the lid.
Step 4
Cook the rice mixture for 30 minutes, stirring occasionally. If the rice looks a little dry whilst cooking add a splash of water to loosen.
Step 5
When cooking is complete press START/STOP to end cooking. Remove the lid, add lemon juice, basil, mascarpone and stir through. Season to taste and serve in bowls with grated parmesan and basil on top.
