Slow Cooker Tomato and Mascarpone Risotto
This slow cooker tomato and mascarpone risotto is such an easy dinner and a great meat free, gluten free, budget recipe. To make this recipe dairy free/vegan simply omit the mascarpone or use a vegan equivalent.
Servings: 4
Ingredients
- 250 g arborio rice
- 1 litre gluten free vegetable stock
- 400 g tin chopped tomatoes
- 1 red onion finely chopped
- 3 tsp chopped garlic
- 1 tbsp olive oil
- 125 g mascarpone
Instructions
- As an optional first step, you can fry the onions in the extra virgin olive oil before adding them to the slow cooker. But I don't feel there is any need to add unnecessary washing up!
- Add the rice, vegetable stock, chopped tomatoes, chopped red onion, garlic and olive oil to the slow cooker and stir well.
- Slow cook the risotto for 3 hours on high (or 5 hours on low). After this time, lift the lid and add the mascarpone cheese.
- Stir well until the cheese has melted into the risotto - a few little lumps is fine. It adds a nice creamy burst of flavour to the risotto!
- Serve the tomato and mascarpone risotto straight away, with a sprinkling of fresh parsley to garnish.
Notes
- No slow cooker? See the blog post above for notes on how to cook this tomato risotto recipe on the hob too!
- Freezing and Storing: This recipe is great for batch cooking and meal prep! Check out the FAQs above this recipe card for storage instructions and how to freeze this slow cooker risotto.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Tomato and Mascarpone Risotto!
Nutrition
Serving: 1g | Calories: 293kcal | Carbohydrates: 28g | Protein: 5g | Fat: 18g
