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Risotto with red wine and rosemary


  • 100g risotto
  • 100ml red wine
  • 10g fresh rosemary
  • 200ml vegetable stock
  • 1 onion
  • 1 clove garlic
  • 10g mascarpone


Pre heat a pan and shallow fry the finely chopped onion and garlic for 1 minute. Next, toss together with the rosemary and rice. Pour in the red wine and keep stirring for 2 minute till the alcohol evaporates. Pour the vegetable stock and let simmer for 10 minutes. Finally, add the mascarpone to bind and serve.

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