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Risotto with Caramelized Tomatoes and Mascarpone

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    Source: www.chef2chef.netReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates
    VitaminsA, B1, B2, B3, B9, B12, C, D
    MineralsFluorine, Chromium, Calcium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 6 Roma tomatoes, halved

    2. 20g (1 tbsp. + 1 tsp.) butter, melted

    3. 1 tsp. balsamic vinegar

    4. 100g (7 tbsp.)butter, extra

    5. 2 zucchini, sliced

    6. 1 leek, finely sliced

    7. 1 clove garlic, crushed

    8. 2 1/2 cups arborio rice

    9. 3/4 cup dry white wine

    10. 6 cups (1 1/2L) boiling chicken stock

    11. 3/4 cup grated parmesan cheese

    12. 1/3 cup mascarpone

    13. 1/4 cup chopped fresh parsley

    Instructions Jump to Ingredients ↑

    1. Place tomatoes on baking tray, cut-side up. Drizzle with butter and balsamic vinegar. Season. Bake at 180°C for 15 minutes or until tomatoes are tender.

    2. In a heavy-based saucepan, heat extra butter, add zucchini and cook for 2 minutes or until just tender.

    3. Remove from the pan with a slotted spoon. Add leek and garlic and cook for 3-4 minutes without browning. Add rice and stir for 1 - 2 minutes until well coated.

    4. Add wine and continue to cook, stirring until wine has been absorbed.

    5. Add 1/2 cup of stock, stirring constantly over low heat until all the liquid is absorbed. Repeat until all the stock is absorbed and rice is tender.

    6. This will take 25 - 30 minutes, requiring constant stirring.

    7. Add tomatoes, zucchini and Parmesan and gently fold in mascarpone and parsley. Garnish with extra parsley

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