Recipe - White Onion And Cheese Risotto

1 lg White onion
2 Cloves garlic
500 ml Vegetable stock; (17 1/2fl
oz)
100 g Aborio rice; (4oz)
4 tablespoon White wine
1 Sprig fresh thyme
40 g Mascarpone cheese; (1 1/2oz)
30 g Parmesan cheese; (1oz)
20 g Freshly chopped flat leaf
parsley; (3/4oz)
20 g Unsalted butter; (3/4oz)
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 23 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 Three fourths 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 One half Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 9
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.