Garlic, Thyme & Mascarpone Risotto

Garlic, Thyme & Mascarpone Risotto Recipe

30 Minutes
Serves: 2

A rich cheesy risotto made with risotto rice, onions and white wine flavoured with roast garlic and thyme and topped with creamy mascarpone and toasted almonds and breadcrumbs.

Recipe Ingreds

Risotto

  • black pepper (to taste)
  • 15 grams butter
  • 1 stick celery
  • 3 sprig fresh thyme
  • 4 cloves garlic
  • 0.5 tbsp olive oil
  • 25 grams parmesan or pecorino cheese
  • 120 grams risotto rice
  • salt (to taste)
  • 2 whole shallots
  • 0.5 cube stock cube veg
  • 500 ml water
  • 100 ml white wine

topping

  • 75 grams flaked almonds
  • 0.5 tbsp olive oil
  • 1 slices brown bread
  • salt (to taste)
  • black pepper (to taste)
  • 30 grams mascarpone cheese

Recipe with pictures Steps

Step 1

  • boil the water and add to the stock cube
  • peel and finely chop the shallot(s)
  • wash and chop the celery
  • peel and chop the garlic

Step 2

  • add the onions to the frying pan with a 1/4 of the butter and a spot of olive oil
  • cook for a minute or two

Step 3

  • add the celery to the frying pan and cook till soft
  • add the garlic to the frying pan

Step 4

  • wash the risotto rice
  • add the rice to the onions
  • cook until the rice starts to look transparent

Step 5

  • add the white wine, cook till wine has evaporated
  • add enough stock to cover the rice then
  • add the stock to the onions and rice mixture a ladle at a time allowing the stock to be absorbed by the rice , continue adding ladle after ladle until all the stock is used up.
  • when the water is fully incorporated the rice should be cooked, it should be soft on the outside with a slight bite in the middle

Step 6

  • wash and remove the thyme leaves from their stalks
  • add to the frying pan
  • cook for a minute or two

Step 7

  • finely grate the parmesan
  • add the parmesan and the remaining butter to the rice
  • season with salt and pepper
  • Stir and then place a lid on the pan
  • leave for five minutes

Step 8

  • using a food processor blend the bread into fresh breadcrumbs
  • heat a frying pan
  • toast the Breadcrumbs and almonds with a little olive oil
  • season with salt and pepper
  • cook until golden brown

Step 9

  • serve the risotto in individual bowls
  • with a dollop of mascapone
  • and sprinkled with breadcumb mix

Recipe Utensils

  • 1 chopping board
  • 1 food processor
  • 2 frying pan
  • 1 grater
  • 1 jug
  • 1 large knife
  • 1 sieve

How to make garlic, thyme & mascarpone risotto

Lightly frying the garlic, celery and onions, when soft add the wine and add the stock bit by bit gently cook till the rice is soft. While the risotto is cooking make the crumb, add the almonds and breadcrumbs to a frying pan and lightly fry till golden brown.  Add the thyme leaves to the risotto and cook for a minute or two, then mix in the butter and parmesan. serve the risotto with a large dollop of mascarpone and the almond crumb

This simple risotto is one of the first risottos I ever cooked so is a must to add to the site. This recipe is a Jamie Oliver recipe from The Naked Chef recipe book and is a simple risotto flavoured with garlic and thyme. We have tweaked the recipe to include the garlic into the main risotto rather than roasting it. If you have the time the roast garlic is better,

More creamy risottos

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Spinach and Mushroom Risotto with a Walnut Crumb

Leek & Butternut Squash risotto with walnut & sage crumb

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