White onion and cheese risotto

Yield: 1 servings

Measure Ingredient
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)
\N \N Seasoning

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.

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