Firstly peel and chop all the onions and garlic finely and saute 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. 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.
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|Serving Size: 1 Serving (393g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 13 (12%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 84.1mg||3 %|
|Potassium 423.5mg||11 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 16.1g|
|Protein 3.2g||5 %|
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Calories per serving: 110
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