Directions:
- Place stock in a large pot on medium heat and bring to a gentle simmer. Keep hot.
- In another pot, heat olive oil on medium heat. Saute shallots until translucent (do not brown).
- Add rice and cook for 3 - 4 minutes, stirring until grains are coated with oil.
- Add wine, stir gently and cook until liquid is absorbed.
- Add 1/2 cup of hot stock at a time, bring to a simmer and stir gently; wait until each addition is nearly all absorbed before adding more. Do not stir too often or too hard, as you risk breaking the grains.
- Continue this process until the risotto has cooked approximately 15 minutes. (The ristto should be al dente (firm, but tender), moist, almost creamy.
- Gently stir in Parmesan, butter, and mascarpone.
- Fold in peas and parsley.
- Season to taste with salt and freshly ground white pepper, serve on warm plates.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 984.91 Kcal (4124 kJ) | ||
| Calories from fat | 275.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.65g | 47% | |
|---|---|---|---|
| Cholesterol | 52.49mg | 17% | |
| Sodium | 512.01mg | 21% | |
| Potassium | 922.35mg | 20% | |
| Total Carbs | 125.98g | 42% | |
| Sugars | 19.74g | 79% | |
| Dietary Fiber | 7.51g | 30% | |
| Protein | 24.37g | 49% | |
| Vitamin C | 24.6mg | 41% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.5mg | 14% | |
| Calcium | 147.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 139.91 Kcal (586 kJ) | ||
| Calories from fat | 39.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.35g | 47% | |
|---|---|---|---|
| Cholesterol | 7.46mg | 17% | |
| Sodium | 72.73mg | 21% | |
| Potassium | 131.02mg | 20% | |
| Total Carbs | 17.9g | 42% | |
| Sugars | 2.8g | 79% | |
| Dietary Fiber | 1.07g | 30% | |
| Protein | 3.46g | 49% | |
| Vitamin C | 3.5mg | 41% | |
| Iron | 0.4mg | 14% | |
| Calcium | 20.9mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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