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Mascarpone & Vegetable Risotto Recipe

Mascarpone & Vegetable Risotto Recipe
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Serving : 10
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Prepare the ingredients before making Mascarpone & Vegetable Risotto in your home. Then, follow these steps below to serve Mascarpone & Vegetable Risotto for your family or friends.

Ingredients: Mascarpone & Vegetable Risotto

  • 1 kg Risotto rice or Japanese short-grain rice
  • 250 grams Mascarpone
  • Homemade Mascarpone Recipe ID: 841291
  • 500 grams ☆ Natural yogurt
  • 300 ml ☆ Heavy cream (not low-fat)
  • 1 Onion
  • 1 Zucchini (or substitute with another vegetable)
  • 1 Green bell pepper
  • 1 Red bell pepper or carrot
  • 5 Button mushrooms
  • 400 ml Skim milk powder or white wine
  • 1 large Consommé bouillon cubes for broth
  • 1 Black pepper
  • 1 tbsp Olive oil

How to Make Mascarpone & Vegetable Risotto

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Mascarpone & Vegetable Risotto in your home by yourself.

    Step 1
  • Bring water to a boil in a pot. Make the bouillon broth and keep it warm. Finely chop the vegetables. Add olive oil to a deep pot and cook the finely-minced onion.
  • Step 2
  • Add the rice to stir fry. Then the vegetables, followed by the broth a little at a time. Simmer for a while, and once the vegetables have been cooked through, add the skim milk powder dissolved in water.
  • Step 3
  • Add the mascarpone, mix well, and take off the heat. Taste and if it's not salty enough, add salt. Transfer to a serving plate, and serve with black pepper.
  • Step 4
  • Using white wine instead of skim milk is delicious. I made it for kids this time so I took out the white wine, but it was still delicious.
  • Step 5
  • if you want to make a mascarpone substitute, use 500 g of natural yogurt and 300 ml of heavy cream. Mix well and strain overnight.
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