| 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.
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”