recipes
Tomato risotto with spinach and mascarpone
Serves: 3-4
2017-01-26
Ingredients
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tbsp butter
- 1 tbsp olive oil (Borges)
- 200g Arborio rice (Tesco)
- 1 tbsp chopped fresh sage
- Salt and pepper
- 1 jar Tesco `Onion & garlic pasta sauce`
- 300g Tesco `Leaf spinach`, defrosted
- 2 tbsp mascarpone cheese
- 2 tbsp chopped fresh parsley
Method
Start this recipe by heating the oil and butter in a pan and sauté the chopped onion, garlic together for 4 minutes until soft. Add in the Arborio rice, sage and cook for a minute. Season well with salt and pepper. Heat together `onion and garlic pasta sauce` together with 500ml hot water. Gradually add to the rice mixture and cook for 30 minutes. Squeeze the water out of the defrosted spinach and add to the barley along with 1 tbsp of the mascarpone cheese and cook for a further 10 minutes. When the rice is plump and completely cooked, serve into deep bowls with extra chopped herbs and the remaining mascarpone cheese spooned on top.
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