How to make Cherry Tomato Masacarpone And Asparagus Risotto -

Arborio rice cooked to perfection with cherry tomatoes, mascarpone cheese and asparagus.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Arborio rice (आरबोरिओ राइस), Mascarpone cheese (मास्करपोन चीज़)

Cuisine : Italian

Course : Rice

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

For more recipes related to Cherry Tomato Masacarpone And Asparagus Risotto checkout Risotto Verde, Risotto With Squash, Saffron Risotto with Stuffed Chicken, Sundried Tomato Risotto . You can also find more Rice recipes like Achaari Chana Pulao Bhog Crispy Noodle Rice Brown Basmati Pulao

Cherry Tomato Masacarpone And Asparagus Risotto

Cherry Tomato Masacarpone And Asparagus Risotto Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Cherry Tomato Masacarpone And Asparagus Risotto Recipe

  • Arborio rice 1 cup

  • Mascarpone cheese 2 tablespoons

  • Asparagus peeled 8 stems

  • Cherry tomatoes halved 8-10

  • Butter 2 tablespoons

  • Olive oil 2 teaspoons

  • Garlic finely chopped 6-8 cloves

  • Onion finely chopped 1 medium

  • Vegetable stock 5 cups

  • Salt to taste

  • Tomato puree 1/2 cup

  • Fresh cream 2 tablespoons

  • Parmesan cheese grated 2 tablespoons

  • Crushed black peppercorns 1 tablespoon


Step 1

Cut spears of four asparagus and keep aside for garnish and chop their stalks with the remaining four asparagus.

Step 2

Heat the butter and olive oil in a non-stick pan.

Step 3

Add the garlic and sauté for thirty seconds.

Step 4

Add the onions and sauté till golden brown.

Step 5

Add the rice and sauté for five minutes.

Step 6

Add two cups of vegetable stock, salt, tomato puree and bring to a boil.

Step 7

Once it comes to a boil, reduce the heat and cook till the moisture is absorbed.

Step 8

Add the remaining stock, cherry tomatoes, chopped asparagus and cook till completely cooked.

Step 9

Take the pan off the heat. Add the cream, Mascarpone cheese, Parmesan cheese and crushed peppercorns and mix well.

Step 10

Serve hot garnished with reserved asparagus spears.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.