| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Flash in th, Ew | 1 | servings | |
INGREDIENTS
| 1 | lg | White onion |
| 2 | Cloves garlic | |
| 500 | ml | Vegetable stock; (17 1/2fl oz) |
| 100 | g | Aborio rice; (4oz) |
| 4 | tb | White wine |
| 1 | Sprig fresh thyme | |
| 40 | g | Mascarpone cheese; (1 1/2oz) |
| 30 | g | Parmesan cheese; (1oz) |
| 20 | g | Freshly chopped flat leaf parsley; (3/4oz) |
| 20 | g | Unsalted butter; (3/4oz) |
| Seasoning |
INSTRUCTIONS
Firstly peel and chop all the onions and garlic finely and saut. with the butter until soft but not coloured. Add the rice and continue to cook for a further 2-3 minutes then add the stock, thyme and white wine, turn up the heat and gently cook on simmer for about 12 minutes. Add the mascapone cheese and 3/4 of the Parmesan (grated), saving some left (peeled) for garnish for later. Add the remaining chopped parsley and season well with salt and pepper. Serve with a thin slice of Parmesan on the top and drizzle with a little olive oil. Converted by MC_Buster. Per serving: 896 Calories (kcal); 52g Total Fat; (54% calories from fat); 29g Protein; 71g Carbohydrate; 128mg Cholesterol; 4028mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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