TODAY’S RECIPE: Tomato & mascarpone risotto

ALL the Italian flavours. Serves: 2.

Ingredients

2 tbsp olive oil 1 onion, finely chopped 1 garlic clove, crushed 175g risotto rice 400g can cherry tomatoes 600ml hot vegetable stock 30g Parmesan, grated 30g mascarpone ½ small bunch of basil, chopped

Method

1 Heat oil in a saucepan. Add onion with a pinch of salt and fry for 10 minutes until beginning to soften and turn translucent. Add garlic and fry for 1 minute. Stir in rice and cook for 2 minutes. 2 Tip in tomatoes and bring to a simmer. Add half the stock, stirring until absorbed. Add remaining stock, a ladleful at a time, and cook until rice is al dente, stirring constantly for 20 minutes. 3 Stir through Parmesan, mascarpone and basil, and season to taste. n SUBSCRIBE to BBC Good Food magazine and get your first three issues for only £5! You’ll receive monthly copies of the UK’s No.1 food magazine with more than 70 beautifully photographed recipes in every issue, giving you everything from easy weekday dinners to showstopping surprises for the weekend. Visit buysubscriptions.com