Tomato risotto
A rich, vegetable packed risotto featuring squash, courgette, and sweet cherry tomatoes, finished with creamy mascarpone and a vibrant tomato essence. A comforting yet elegant vegetarian dish.
Updated : 24 June, 2025
Easy
About 20 min.
Ingredients
2 tablespoon
Olive oil
0.5
Onion
0.5
Garlic
200 grams
Round rice
to taste
Salt
to taste
Ground black pepper
150 grams
Pattypan squash
300 milliliters
Water
300 grams
Tomato sauce
10
Cherry tomatoes
2
Zucchini
1
Fennel
0.5 teaspoon
Ground coriander
80 grams
Green peas
2 tablespoon
Mascarpone
4 teaspoon
Parmesan
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200°C.
Step 2
In a pan over medium heat, warm the olive oil and gently sauté the chopped onion for 3-4 minutes, until soft. Add the crushed garlic and cook for another minute. Stir in the rice, coating it well in the oil, and cook for 1-2 minutes, until the grains turn translucent. Season with salt and freshly ground black pepper.
Step 3
Cut the squash into cubes and mix it to the rice, then add the water and half of the tomato sauce. Bring to a gentle simmer, cover, and cook for 15 minutes.
Step 4
Meanwhile, warm the remaining tomato sauce in a separate saucepan. Place the halved cherry tomatoes on a baking tray, drizzle with olive oil, and season. Roast in the preheated oven for 5-6 minutes, until softened and slightly collapsed.
Step 5
Once the rice has absorbed the liquid, uncover and stir. Add the courgettes sliced into thick pieces, and sliced fennel, coriander seeds, cooking for a few more minutes. Stir in the peas, mascarpone, and grated parmesan, adjusting the consistency with extra tomato sauce if needed.
Step 6
To serve, spoon the risotto into bowls and top with roasted cherry tomatoes, a sprinkle of parmesan, and micro leaves. Finish with a spoonful of warmed tomato essence over each serving.