Mascarpone & Vegetable Risotto Recipe

Name: Mascarpone & Vegetable Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg Risotto rice or Japanese short-grain rice; 250 grams Mascarpone; 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 Consomme bouillon cubes for broth; 1 Black pepper; 1 tbsp Olive oil

Servings: persons

1 kg Risotto rice or Japanese short-grain rice
250 grams Mascarpone
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 Consomme bouillon cubes for broth
1 Black pepper
1 tbsp Olive oil

1
Bring water to a boil in a pot.
2
Make the bouillon broth and keep it warm.
3
Finely chop the vegetables.
4
Add olive oil to a deep pot and cook the finely-minced onion.
5
Add the rice to stir fry.
6
Then the vegetables, followed by the broth a little at a time.
7
Simmer for a while, and once the vegetables have been cooked through, add the skim milk powder dissolved in water.
8
Add the mascarpone, mix well, and take off the heat.
9
Taste and if it's not salty enough, add salt.
10
Transfer to a serving plate, and serve with black pepper.
11
Using white wine instead of skim milk is delicious.
12
I made it for kids this time so I took out the white wine, but it was still delicious.
13
if you want to make a mascarpone substitute, use 500 g of natural yogurt and 300 ml of heavy cream.
14
Mix well and strain overnight.

1367

kcal

Calories

Fat

223

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 kg Risotto rice or Japanese short-grain rice, 250 grams Mascarpone, 500 grams Natural yogurt, 300 ml Heavy cream (not low-fat), and more.

Yes, Mascarpone & Vegetable Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mascarpone & Vegetable Risotto

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