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Overhead shot of orzo risotto on a marble surface

Orzo Risotto with Tomato & Mascarpone

This creamy one pot orzo risotto is made with tomatoes and mascarpone which makes it such an indulgent and tasty main meal. Serve topped with a sprinkling of parmesan for an easy weeknight dinner.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 851kcal


  • 1 tablespoon Olive Oil
  • 1 Onion chopped
  • 4 cloves Garlic crushed
  • 1 litre Vegetable Stock
  • 1 400g tin Chopped Tomatoes
  • 250 g Mascarpone
  • 500 g Orzo
  • 1 tablespoon Parsley chopped
  • 30 g Parmesan grated
  • Salt and Pepper


  • Heat the oil in a pot over a medium heat and add the onion. Cook for 5 minutes then add the garlic and cook for another couple of minutes. Add a big pinch of salt and pepper.
  • Pour in the stock and chopped tomatoes and bring to a simmer. Add the orzo and parsley and simmer for about 20 minutes until the orzo is tender and most of the liquid has been absorbed.
  • Stir through the mascarpone and parmesan and serve.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 851kcal | Carbohydrates: 106g | Protein: 25g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 68mg | Sodium: 1307mg | Potassium: 519mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1667IU | Vitamin C: 14mg | Calcium: 245mg | Iron: 3mg