White onion and cheese risotto
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | White onion |
| 2 | Cloves garlic | |
| 500 | millilitres | Vegetable stock; (17 1/2fl oz) |
| 100 | grams | Aborio rice; (4oz) |
| 4 | tablespoons | White wine |
| 1 | Sprig fresh thyme | |
| 40 | grams | Mascarpone cheese; (1 1/2oz) |
| 30 | grams | Parmesan cheese; (1oz) |
| 20 | grams | Freshly chopped flat leaf parsley; (3/4oz) |
| 20 | grams | Unsalted butter; (3/4oz) |
| Seasoning | ||
Directions
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 ¾ 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: 3½ Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 9 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.