Cherry Tomato Masacarpone And Asparagus Risotto

Ingredients list for Cherry Tomato Masacarpone And Asparagus Risotto

• 1 cup Arborio rice
• 2 tablespoons Mascarpone cheese
• 8 stems Asparagus peeled
• 8-10 Cherry tomatoes halved
• 2 tablespoons Butter
• 2 teaspoons Olive oil
• 6-8 cloves Garlic finely chopped
• 1 medium Onion finely chopped
• 5 cups Vegetable stock
• to taste Salt
• 1/2 cup Tomato puree
• 2 tablespoons Fresh cream
• 2 tablespoons Parmesan cheese grated
• 1 tablespoon Crushed black peppercorns

Method

1. Cut spears of four asparagus and keep aside for garnish and chop their stalks with the remaining four asparagus.
2. Heat the butter and olive oil in a non-stick pan.
3. Add the garlic and sauté for thirty seconds.
4. Add the onions and sauté till golden brown.
5. Add the rice and sauté for five minutes.
6. Add two cups of vegetable stock, salt, tomato puree and bring to a boil.
7. Once it comes to a boil, reduce the heat and cook till the moisture is absorbed.
8. Add the remaining stock, cherry tomatoes, chopped asparagus and cook till completely cooked.
9. Take the pan off the heat. Add the cream, Mascarpone cheese, Parmesan cheese and crushed peppercorns and mix well.
10. Serve hot garnished with reserved asparagus spears.

Nutrition Info