Tomato and Mascarpone Risotto With Garlic Butter Prawns

This tomato and mascarpone risotto is one of my favourite comfort food recipes to make. It is incredibly simple, yet unbelievably delicious. Imagine a beautifully creamy risotto, packed full of sweet tomatoes, with a hint of zesty lemon. You can then make it extra special by topping with prawns sautéed in a smoky paprika and garlic butter. So good.

This tomato and mascarpone risotto is one of those meals that looks really impressive, but only involves a few simple steps. All you have to do is sauté your tomatoes until nicely charred and blistered, then pop them to one side while you make the risotto.

After that, you just soften an onion, stir in the garlic and tomato purée, then toast the risotto rice before adding the hot stock. This is the important part which needs to be done gradually - don’t be tempted to rush it or you won’t get the creamy texture. I know it can seem a bit of a faff to keep stirring, but if you pop on a podcast, it can actually be really relaxing. Once all the stock has been absorbed and the rice is ‘al dente’ with a creamy texture, you stir in the butter and cheese. That’s really all there is to it. 

Although this tomato and mascarpone risotto is simple enough for a weeknight supper, it also looks (and tastes) special enough to make when you have guests, like my zucchini risotto (risotto di zucchini) which is one of my go-to summer recipes when we have friends over. I have included the option to top with the prawns which makes it look even more impressive. The prawns are fried in garlic and smoky paprika butter but having said that, it still tastes incredible on its own. The choice is entirely up to you.

If you don’t want to do prawns, try a drizzle of pesto or add a sprinkle of toasted nuts or pangrattato adds a bit of crunch. Scroll down to the ‘Substitutions and Variations’ for a full list of ideas!

Why you will love this recipe:

• It is super simple yet looks (and tastes!) impressive.
• It is the perfect recipe to use up a glut of tomatoes and make the most of seasonal ingredients.
• It is full of flavour and texture. Imagine creamy risotto full of vibrant, fruity tomatoes, topped with juicy prawns cooked in a garlicky smoky paprika butter.
• It is ready in just 40 minutes. An ideal midweek supper when you want something simple that doesn’t require too much effort (it is literally just stirring).
• Is easily adaptable for vegetarians and vegans.
• It is so versatile, you can switch up the cheeses, add extra veggies and herbs to suit your taste and use different proteins instead of the prawns. 

Ingredients:

See recipe card for the exact recipe with a full list of ingredients and measurements

Vegetable stock - this adds flavour to the base of the tomato and mascarpone risotto. If not making the risotto part for vegetarians, you can use chicken stock. 

Cherry tomatoes - plump and juicy cherry tomatoes bring the most delicious flavour to this tomato and mascarpone risotto. Try to use sungold tomatoes if you can find them. 

Onion - this adds flavour to the base of the tomato and mascarpone risotto. You can also use a red onion or shallot.

Garlic - there is a subtle garlic flavour running through the tomato and mascarpone risotto. I also add some to the prawns to give them a garlicky kick.

Tomato purée - this intensifies the tomato flavour. I like to use mutti. 

Arborio rice - this tomato and mascarpone risotto gets its creaminess from the starchy arborio rice (and Lemon - a hint of zesty lemon in the tomato and mascarpone risotto and the pan-fried prawns really lifts this dish.

Butter - opt for unsalted so you can control the salt levels in this tomato and mascarpone risotto. It also stops the prawns becoming too salty.

Mascarpone - this creamy, thick Italian cheese is similar in consistency to cream cheese and is used in sweet and savoury recipes. I always have a pot in my fridge. I use it in everything from pistachio tiramisu to my tomato and mascarpone orzo.  

Fresh basil - stirring through basil leaves gives this tomato and mascarpone risotto a sweet, aromatic flavour. Make sure you do it right at the end as the leaves tend to lose their delicate flavour when overheated. I also like to add extra for a garnish.

Substitutions and Variations:

• Cherry tomatoes: I recommend sungold cherry tomatoes but any cherry tomatoes will work. Go for the best quality you can find. On-the-vine varieties tend to have a wonderful flavour. Baby plum tomatoes are also delicious - especially when tomatoes are in season. 
• Risotto rice: I use arborio rice in this tomato and mascarpone risotto as it is the easiest risotto rice to find. However, if you can get hold of it, try using carnaroli rice. It gives an even creamier risotto. 
• Wine: for extra flavour and acidity, you can add white wine to the base of your risotto. Just swap 150ml of the stock for your choice of white wine and add it after toasting the arborio rice. 
• Cheese: I use mascarpone but I also love topping with mozzarella. I recommend the little pearls or draining and shredding the fresh balls. Burrata is also a lovely option. Or a sprinkling of freshly grated Parmesan and other strong cheeses like Gruyère also works. If you are making this for vegetarians (without the prawns!) double check your cheese doesn’t have animal rennet. For the topping, you can use a knob of butter or a drizzle of cream instead of more mascarpone.
• Spice: Use instead a pinch of chilli flakes to the tomato and mascarpone risotto, or add a dollop of ‘nduja paste with the tomato purée.
• Onion: you can use a red onion, shallots or leeks - whatever you have! Leeks and shallots have a milder flavour and cook relatively quickly.
• Pesto: if you can’t get hold of fresh basil, try adding a dollop of fresh pesto. Homemade is super easy to whiz up (simply follow my pistachio pesto (pesto al pistacchio) - you can use any nuts!) However, shop bought is absolutely fine. Just make sure you use the fresh variety from the chilled section.
• Herbs: Thinly sliced chives work well or more fresh basil on the prawns.
• Prawns: you can swap the prawns for seared scallops, if you prefer. Or this tomato and mascarpone risotto is delicious with leftover roast chicken stirred through. 

Here's how to make Tomato & Mascarpone Risotto

Scroll down to the bottom of the page for the recipe card with full measurements and instructions.

ONE: Meanwhile, add a generous drizzle of olive oil to a large non-stick pan set over medium-high heat. Add the cherry tomatoes and cook for about 5 minutes, stirring occasionally, or until nicely charred and blistered, but not completely falling apart. Tip into a bowl and set aside.

TWO: Add another generous drizzle of olive oil and add the finely chopped onion. Cook for about 8-10 minutes, stirring occasionally, or until starting to soften. Stir in the garlic and tomato purée and cook for about 2 minutes.

THREE: Add the arborio rice and cook for a few minutes, stirring until the grains are lightly toasted and translucent.

FOUR: Pour in a ladleful of the simmering stock and stir until almost all of it has been absorbed. Keep the heat low - you don’t want to rush this stage.

FIVE:  Gradually repeat this process until all of the remaining stock has been absorbed and the rice is al dente. This should take around 18-20 minutes.

SIX: Meanwhile, for the prawns: melt the butter and olive oil in a large non-stick frying pan placed over medium-high heat. Add the prawns, followed by the garlic and smoked paprika.

SEVEN:  Sauté for about 2-3 minutes. Remove from the heat, squeeze over lemon juice, to taste and stir through the chopped parsley. 

EIGHT: Once the rice is cooked, stir the reserved jammy tomatoes into the risotto. Add lemon zest, to taste (I use about ½ a lemon) plus lemon juice, if desired.

NINE: Stir in a knob of butter, followed by the mascarpone, until combined. Sprinkle in most of the basil leaves and fold through. Taste and adjust the seasoning, as necessary.

TEN: Spoon the risotto onto serving plates. Top with the prawns and a teaspoon of mascarpone. Garnish with fresh basil leaves. Season with freshly ground black pepper. Squeeze over a little extra lemon juice and drizzle with extra virgin olive oil.

Cooking Tips

• Stock: it is important to make sure your stock is hot when you add it to the risotto so that it doesn’t drop in temperature. If you have any leftover Parmesan rind, pop it into the hot stock to infuse even more umami flavour.
• Tomato purée: ‘cook out’ the tomato purée for a couple of minutes before adding the rice. This helps it develop a deeper, sweeter flavour.
• Toasting the arborio rice: don’t be tempted to skip this step. Lightly toasting the arborio rice before adding the stock helps the grains cook evenly and will give your tomato and mascarpone risotto a better flavour and texture.
• All about the crunch: if you want to add a bit of texture, you can sprinkle with a pangrattato (toasted breadcrumbs often infused with olive oil and herbs) or some roughly chopped toasted nuts.

Frequently Asked Questions

Storage & Reheating Instructions

To store: any leftovers can be stored in the fridge in an airtight container for 3 days. Or leftovers can be used to make arancini. Once fridge cold, roll into balls and then you can bread them and fry them. Try this easy arancini recipe for some pointers.

To reheat: when you want to serve, pop the rice back in the pan and set over a low heat, slowly adding hot stock until it is ready. Finish with the butter, mascarpone and more cheese and serve. Any leftovers can also be used to make arancini. Stir in the jammy tomatoes when ready to serve as that keeps their texture a little better.

To freeze: you can freeze this tomato and mascarpone risotto for up to 3 months in an airtight tupperware. Defrost fully in the fridge before reheating as above.

Make ahead: risottos are always best straight after they are made if you make the full recipe. However, when I worked in a restaurant, we often prepared them ahead by cooking the rice until it was 90% done (you want it to still have some crunch). You then remove it from the heat, cool quickly, cover and chill. When ready to serve, then you can finish it with the extra stock, add the butter, mascarpone and cheese as well as the jammy tomatoes.

Other recipes you may enjoy:

If you liked the sound of this tomato and mascarpone risotto, don’t miss my creamy orzo with tomato and mascarpone. Also check out my faff free oven baked mushroom risotto and zucchini risotto (risotto di zucchini). For more prawns, try my Buttered Garlic Prawns or Prawn and Chorizo Pasta.

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Tomato and Mascarpone Risotto With Garlic Butter Prawns

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This summery tomato and mascarpone risotto with garlic butter prawns is so incredibly good, you have to make it! Ready in less than half an hour, it’s incredibly simple and unbelievably delicious.

• Author: Margie
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: Serves 2
• Category: Risotto
• Method: Stove Top
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the risotto:

• About 800ml vegetable stock
• About 2 tbsp olive oil
• 250g cherry tomatoes
• 1 onion, finely chopped
• 2 garlic cloves, finely grated
• 1 tbsp tomato purée
• 150g arborio rice
• Salt and freshly ground black pepper, to taste
• Lemon
• Knob of unsalted butter
• 1-2 tablespoon full-fat mascarpone
• Fresh basil leaves, roughly torn

For the prawns:

• 20g unsalted butter
• 1 tbsp olive oil
• 150g raw peeled king prawns
• 1 garlic clove, crushed
• ½ tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• Lemon
• 1 tbsp freshly chopped parsley

To serve:

• A handful of fresh basil leaves
• 2 tsp full-fat mascarpone
• Freshly ground black pepper
• Lemon
• Drizzle of extra virgin olive oil

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Instructions

1. Pour the stock into a medium-sized saucepan and bring to a simmer over a low-medium heat.
2. Meanwhile, add a generous drizzle of olive oil into a large non-stick pan set over a medium-high heat. Add the cherry tomatoes and cook for about 5 minutes, stirring occasionally, or until nicely charred and blistered, but not completely falling apart. Tip into a bowl and set aside.
3. Add another generous drizzle of olive oil to the pan, reduce the heat to low-medium and add the finely chopped onion. Cook for about 8-10 minutes, stirring occasionally, or until starting to soften.
4. Stir in the garlic and tomato purée and cook for about 2 minutes, stirring, or until fragrant. Add a splash of water if it starts to stick.
5. Add the arborio rice and cook for a few minutes, stirring until the grains are lightly toasted and translucent.
6. Pour in a ladleful of the simmering stock and stir until almost all of it has been absorbed. Keep the heat low - you don’t want to rush this stage. Gradually repeat this process until all of the remaining stock has been absorbed and the rice is al dente. This should take around 18-20 minutes.
7. Meanwhile, for the prawns: melt the butter and olive oil in a large non-stick frying pan placed over medium-high heat. Add the prawns, followed by the garlic and smoked paprika. Season with salt and freshly ground black pepper. Sauté for about 2-3 minutes, stirring occasionally, or until the prawns are blushing pink and just cooked. Take care not to overcook them or they will turn rubbery. Remove from the heat, squeeze over lemon juice, to taste and stir through the chopped parsley.
8. Once the rice is cooked, stir the reserved jammy tomatoes into the risotto. Season with salt and freshly ground black pepper, to taste. Add lemon zest, to taste (I use about ½ a lemon) plus lemon juice, if desired.
9. Stir in a knob of butter, followed by the mascarpone, until combined. Sprinkle in most of the basil leaves and fold through. Taste and adjust the seasoning, as necessary.
10. To serve: spoon the risotto onto serving plates. Top with the prawns and a teaspoon of mascarpone. Garnish with fresh basil leaves. Season with freshly ground black pepper. Squeeze over a little extra lemon juice and drizzle with extra virgin olive oil. Enjoy!

Notes

Scroll up for a helpful step by step guide with images to help with this recipe.

To store: any leftovers can be stored in the fridge in an airtight container for 3 days. Or leftovers can be used to make arancini.

To reheat: when you want to serve, pop the rice back in the pan and set over a low heat, slowly adding hot stock until it is ready. Finish with the butter, mascarpone and more cheese and serve. Any leftovers can also be used to make arancini. Stir in the jammy tomatoes when ready to serve as that keeps their texture a little better.

To freeze: you can freeze this tomato and mascarpone risotto for up to 3 months in an airtight tupperware. Defrost fully in the fridge before reheating as above.

Make ahead: risottos are always best straight after they are made if you make the full recipe. However, when I worked in a restaurant, we often prepared them ahead by cooking the rice until it was 90% done (you want it to still have some crunch). You then remove it from the heat, cool quickly, cover and chill. When ready to serve, then you can finish it with the extra stock, add the butter, mascarpone and cheese as well as the jammy tomatoes.

Warm stock:  one of the many secrets to a good risotto is to make sure the stock is kept warm as you gradually stir it in. This helps the rice cook evenly and stops the temperature from dropping.

Umami:  if you have any leftover Parmesan rind, pop it into the hot stock to infuse even more umami flavour.

Wine: for extra flavour and acidity, you can add white wine to the base of your risotto. Just swap 150ml of the stock for your choice of white wine and add it after toasting the arborio rice.

Low and slow: don’t be tempted to rush the risotto cooking process. It should take between 18-20 minutes for the rice to cook ‘al dente’ (e.g. it has some bite but isn’t ‘chalky’ in the centre).

Stir, stir and stir again!: one of the best things about a risotto is the deliciously creamy texture. This is achieved by continuous stirring as it helps encourage the rice to release its starch. It might seem a bit faffy, but it is well worth the effort. I actually find it quite mindful and just stir away whilst listening to music or a podcast.

Make it plant-based: you can make this tomato and mascarpone vegetarian by omitting the garlic butter prawns. If you want to make it vegan, swap the mascarpone for plant-based cream cheese and use vegan butter. Boursin plant-based works well.

Added texture: if you want to add a bit of crunch, sprinkle with a pangrattato (toasted breadcrumbs often infused with olive oil and herbs) or some roughly chopped toasted nuts.