Creamy Risotto with Mascarpone and Sun-Dried Tomatoes
My risotto with mascarpone and sun-dried tomatoes combines two of Italy’s most beloved ingredients in a lusciously creamy dish the whole family can enjoy. It mixes Arborio rice with mascarpone and other ingredients like sun-dried tomatoes, lemon, and shallots.
This risotto is rich and hearty, with deep, tangy, and zesty flavors. Enjoy a bowl of it topped with fresh herbs and treat the family to an Italian-inspired dish full of heart and comfort.
Get Your Ingredients Together
To make my risotto with mascarpone and sun-dried tomatoes, you’ll need the following ingredients:
- Arborio Rice – 2 cups arborio rice
- Chicken Stock – 4 cups chicken stock (32oz/950ml), low sodium, warm/hot
- Water – 3-4 cups water, hot/boiling
- Mascarpone – 1/2 cup mascarpone
- Sundried Tomatoes – 1 cup sundried tomatoes, chopped
- Shallot (eschalot) – 1 shallot/eschalot, finely chopped
- Lemon – zest and lemon juice from 1 lemon (about 2 tbsp of lemon juice)
- Butter – 2 tbsp unsalted butter
- Basil – a handful of fresh basil (about 3 tbsp chopped)
- Salt – a pinch of salt (to taste)
- Pepper – a pinch of ground black pepper (to taste)
Follow These Instructions to Make it
Step 1 – To a large pan over medium heat, add the unsalted butter and let it melt.
Step 2 – Once the butter is melted and shimmering, add the finely chopped shallot and saute, stirring, for about 2-3 minutes.
Step 3 – Add the arborio rice and stir for about 1 minute to toast the rice.
Step 4 – Turn the heat down to medium-low and add the lemon juice and lemon zest, stirring for a couple of seconds.
Step 5 – Then start adding (slowly) the hot chicken stock and water while stirring. Add about a cup at a time, stir, and then leave it to absorb for a couple of minutes, then stir again. Repeat the process until the rice has absorbed all the chicken stock and water (about 20-25 minutes).
Step 6 – Once the risotto is almost ready (about 20-25 minutes), add the chopped sundried tomatoes and the mascarpone, stirring to incorporate them.
Step 7 – Add the basil last and serve the risotto while hot (with some more basil on top).
Serve it With
In our household, risotto is enough on its own! It’s so creamy, comforting, and filling that I tend to simply top it with more chopped herbs like basil and sometimes some grated parmesan.
However, if you did want to pair it with something, you could try it with my crispy chicken tenders.
Other Dishes to Try
Want some more Italian-themed ideas? For pasta, give my 15-minute basil pesto pasta or my one-pot lemon parmesan pasta a try.
I’ve also loaded some popular Italian flavors into my Italian panini and Caprese panini. These are perfect for a quick lunch and are so delicious!
Recipe Card
Creamy Risotto with Mascarpone and Sun-Dried Tomatoes
Ingredients
- 2 cups arborio rice
- 4 cups chicken stock (32oz/950ml), low sodium, warm/hot
- 3-4 cups water, hot/boiling
- 1/2 cup mascarpone
- 1 cup sundried tomatoes, chopped
- 1 shallot/eschalot, finely chopped
- zest and lemon juice from 1 lemon (about 2 tbsp of lemon juice)
- 2 tbsp unsalted butter
- fresh basil (about 3 tbsp chopped)
- a pinch of salt (to taste)
- a pinch of freshly ground black pepper (to taste)
Instructions
- To a large pan over medium heat, add the unsalted butter and let it melt.
- Once the butter is melted and shimmering, add the finely chopped shallot and saute, stirring, for about 2-3 minutes.
- Add the arborio rice and stir for about 1 minute to toast the rice.
- Turn the heat down to medium-low and add the lemon juice and lemon zest, stirring for a couple of seconds.
- Then start adding (slowly) the hot chicken stock and water while stirring. Add about a cup at a time, stir, and then leave it to absorb for a couple of minutes, then stir again. Repeat the process until the rice has absorbed all the chicken stock and water (about 20-25 minutes).
- Once the risotto is almost ready (about 20-25 minutes), add the chopped sundried tomatoes and the mascarpone, stirring to incorporate them.
- Add the fresh chopped basil last and serve the risotto while hot (with some more basil on top).
Notes
Note 1: You can optionally top the risotto with some freshly grated parmesan.
I’m hoping to add more risotto recipes to the site in the coming months, so be sure to check back here or sign up to my mailing list.
I love how this dish sums up Italian food so wonderfully: simple, comforting, and full of love! If you made it and loved it, please leave a review below.
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