Creamy rice with roasted cherry tomatoes, green asparagus, and light lemon mascarpone cream

Name: Creamy rice with roasted cherry tomatoes, green asparagus, and light lemon mascarpone cream
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Mediterránea
Ingredients: 11.3 oz arborio rice; 10.6 oz cherry tomatoes; 8.8 oz green asparagus; 2.8 oz shallot; 2 cloves garlic; 4.2 cups vegetable broth; 0.4 cup dry white wine; 4.2 oz mascarpone; 1.4 oz grated Parmesan cheese; 1 whole lemon; 3 tbsp extra virgin olive oil; 1.4 tbsp butter; 1 tbsp fresh thyme; 1 tsp salt; 1 tsp black pepper

An original, elegant creamy rice where roasted cherry tomatoes bring sweetness and acidity, green asparagus add vegetal freshness, and a light lemon mascarpone cream finishes the dish with a silky texture.

20 minPrep

35 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g arborio rice (also puede usarse arroz carnaroli)
300 g cherry tomatoes (whole)
250 g green asparagus (without the parte fibrosa, cut en trozos)
80 g shallot (chopped fina)
2 cloves garlic (chopped finos)
1000 ml vegetable broth (hot)
100 ml dry white wine (for desglasar)
120 g mascarpone (at room temperature)
40 g grated Parmesan cheese (more a poco extra optional for servir)
1 unit lemon (zest fina and 15 ml/1 tbsp of zumo)
45 ml extra virgin olive oil (divided)
20 g butter (for terminar the arroz)
4 g fresh thyme (solo the leaves)
6 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

502 kcal

Calories

12.5 g

Protein

57.8 g

Carbs

22.4 g

Fat

3.9 g

Fiber

53.9 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a tray, add 15 ml (1 tbsp) olive oil, half of the fresh thyme, a pinch of salt, and black pepper. Roast for 18 minutes, until juicy and lightly caramelized.
2
While the tomatoes roast, bring the vegetable broth to a gentle simmer in a saucepan and keep it hot without boiling.
3
In a wide skillet or shallow pot, heat 15 ml (1 tbsp) olive oil over medium heat. Add the green asparagus with a pinch of salt and sauté for 3 to 4 minutes, until tender but still bright green. Remove and set aside.
4
In the same pan, add the remaining oil and cook the shallot for 3 minutes over medium-low heat until translucent. Add the garlic and cook 30 seconds more, stirring so it does not brown too much.
5
Add the arborio rice and toast it for 1 to 2 minutes, stirring well so every grain is coated in the aromatics and oil.
6
Pour in the dry white wine and cook for 1 to 2 minutes, stirring, until the alcohol has almost completely evaporated.
7
Begin adding the hot broth little by little, about one ladle at a time, stirring frequently. Let the rice absorb most of the liquid before adding more. Continue this way for 16 to 18 minutes.
8
Halfway through cooking, add the sautéed asparagus and the finely grated lemon zest. Keep adding broth and stirring until the rice is creamy and the grains are tender with a slight al dente bite.
9
In a small bowl, mix the mascarpone with the lemon juice until smooth and lightly loosened.
10
When the rice is done, turn off the heat and add the butter, grated Parmesan, the lemon mascarpone cream, and the remaining fresh thyme. Stir vigorously for 1 minute to emulsify.
11
Gently fold in the roasted cherry tomatoes with their juices. Adjust with salt and black pepper. If it looks too thick, add a little more hot broth until the texture is creamy and fluid.
12
Serve immediately, with extra Parmesan on top if desired and a final touch of black pepper.

Chef tips

Stir frequently but do not mash the grains. For a shinier finish, let the rice rest for 1 minute off the heat before serving.

Substitutions

You can replace mascarpone with mild cream cheese or whipped ricotta. Green asparagus can be swapped for snow peas or half-moon sliced zucchini. If you prefer not to use wine, replace it with the same amount of broth and add a few extra drops of lemon at the end.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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