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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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.
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
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