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Ingredients: 1 large White onion 2 Cloves garlic 500 Milliliter(s) Vegetable stock 100 Gram(s) Aborio rice 4 Tablespoon(s) White wine 1 Sprig fresh thyme 40 Gram(s) Mascarpone cheese 30 Gram(s) Parmesan cheese 20 Gram(s) Freshly chopped parsley 20 Gram(s) Unsalted butter 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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