Mascarpone & Vegetable Risotto

• 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.

rice, mascarpone, heavy cream, onion, zucchini, green bell pepper, red bell pepper, mushrooms, milk, broth, black pepper, olive oil

Taken from cookpad.com/us/recipes/143058-mascarpone-vegetable-risotto (may not work)