Mascarpone & Vegetable Risotto

Directions

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