White Onion And Cheese Risotto

White Onion And Cheese Risotto Ingredients

1 lg White onion	40 g Mascarpone cheese; (1 1/2oz)
2 Cloves garlic	30 g Parmesan cheese; (1oz)
500 ml Vegetable stock; (17 1/2fl	20 g Freshly chopped flat leaf
100 g Aborio rice; (4oz)	20 g Unsalted butter; (3/4oz)
4 tb White wine	Seasoning
1 Sprig fresh thyme

Instructions for White Onion And Cheese Risotto

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.

Main Ingredient: OnionsCuisine: Uncategorized

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