Yield: 1 servings
|1 large||White onion|
|2 \N||Cloves garlic|
|500 millilitres||Vegetable stock; (17 1/2fl oz)|
|100 grams||Aborio rice; (4oz)|
|4 tablespoons||White wine|
|1 \N||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)|
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.