Cream cheese risotto with peas


Total time: 30m
Preparation Time: 30m

Servings
For 4 people


Author

Claudia - stylingqueen


Nutritional Information

Contains 577 Kcal, 18g Protein, 86g Carbohydrates, 17g Fat


Ingredients

  • 1 onions (small), finely chopped
  • 400 g risotto rice
  • 1 tbsp olive oil
  • 1 litre vegetable bouillon, hot
  • 150 g frozen peas
  • 1 dl white wine
  • 75 g Parmesan, shaved
  • 125 g double cream cheese (Philadelphia)
  • salt and pepper to taste

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Instructions

  • Sauté the onion in the oil. Add the rice, sauté until translucent. Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 10 mins., add the peas, simmer for a further 10 mins. until the rice is al dente. Mix in the cream cheese, season the risotto. Garnish with the parmesan before serving.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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