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Tomato and Mascarpone Risotto


Recipe Name:  Tomato and mascarpone risotto recipe for Aga range cookers

By: Antonia

Meal Type: Main course
Prep Time: 30 minutes

Cook time: 45 minutes

Serves: 4 as a main course


A delicious and comforting risotto that tends to go down well with the whole family. No need to stand and stir with an Aga range cooker – the risotto cooks happily in the simmering oven.

You'll need...


  • 1 tbsp. olive oil
  • knob of butter
  • 1 onion
  • 1 clove garlic
  • 1 tsp. dried oregano
  • 350g/12 oz. Arborio rice
  • 75ml/2.6 fl. oz. white wine
  • 1 tin chopped tomatoes
  • 1 tbsp. tomato puree
  • 800 ml/1.7 pints chicken or vegetable stock (hot)
  • 50g/1.7 oz. mascarpone
  • 30g/1 oz. Parmesan, grated
  • Small handful fresh basil
  • Fresh pesto (to serve, optional)
  • Salt and pepper
  • Method...

    1. Finely chop the onions. Heat oil and butter in a large ovenproof sauté pan, frying pan or shallow casserole on the simmering plate or on the floor of the roasting oven. Add onions and soften, adding the crushed garlic and oregano once onions are translucent. Do not allow to brown. If preferred, you can start this on the simmering plate, cover the pan with a lid and transfer to the simmering oven for approx. 15 minutes.

    2. With the pan on the simmering plate, add the rice and cook for 1-2 minutes, stirring constantly to coat the rice in the buttery/oily juices.

    3. Pour in the wine – it should bubble immediately. Continue to stir until the wine has almost entirely reduced. Stir in the tomato puree. Next, pour in the tinned tomatoes and ALL the stock and bring up to the boil. Stir to ensure everything is combined and then cover with a lid and transfer to the floor of the simmering oven for 25 minutes.

    4. Remove the risotto from the simmering oven. The liquid should all have been absorbed. Move to simmering plate for a few minutes, stirring as you go. Stir through the mascarpone and Parmesan along with a little torn basil. Serve onto warm plates and swirl with a little fresh pesto, if liked.

    Aga range cooker tips:

    • Cooking a risotto in the simmering oven frees you up as there is no need to constantly stir the rice. It also means that you don’t need to have the lids open for too long. Oven-baked risotto works well although you won’t achieve quite the same consistency as if you stir constantly. 

    This fun family recipe has been scribed and tested by community member Antonia, who is a hard working mum with two boys. Her recipes are trialed in her much loved Aga range cooker and devoured by her family, allowing Antonia to provide accurate tips and advice on how to make the dishes a success! Go check her work out! She is a country girl, happily surrounded by an excitable Lab, her dear husband, two boys and the Cotswolds. 

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