Go Back
+ servings
Print Recipe
No ratings yet

Tomato Mascarpone Risotto

Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course, Side Dish, Dinner
Cuisine: Italian
Servings: 4
Author: Gaby


  • 3 cups low-sodium chicken or vegetable broth
  • 1 8- ounce can tomato sauce
  • 2 tablespoons olive oil
  • 1 cup finely chopped onion about ½ large
  • 1 ½ cups shredded zucchini
  • 1 large garlic clove minced
  • 1 ½ cups Arborio rice
  • 1 cup dry white wine Sauvignon Blanc or Pinot Grigio
  • ½ teaspoon kosher salt
  • ½ cup mascarpone cheese see Tips
  • 2 tablespoons freshly chopped basil
  • Freshly ground black pepper to taste


  • In a medium saucepan, combine the broth and tomato sauce and heat over low heat until just
  • warmed, 4 to 5 minutes.
  • In a large saucepan, heat the olive oil over medium-high heat. Add the onion and cook, stirring, until softened, 3 to 4 minutes. Add the zucchini and garlic and continue to cook, stirring, until those are softened too, 3 to 4 minutes. Stir in the rice and cook, stirring occasionally, until it is glossy in appearance, 2 to 3 minutes.
  • Add the wine, stir and let the liquid evaporate.
  • Stir in the salt. Add the warmed tomato broth ½ cup at a time, stirring occasionally. When the broth has just about been completely absorbed by the rice, add another ½ cup. Continue to cook and stir and add broth in ½ cup increments until all of the broth has been absorbed and the risotto is tender, but still firm to the bite, 20 to 25 minutes.
  • Remove the pan from heat and stir in the cheese, basil and pepper to taste. Serve immediately.