Cream cheese risotto with peas

Total time: 30m
Preparation Time: 30m

For 4 people


Claudia - stylingqueen

Nutritional Information

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


  • 1 onions (small), finely chopped
  • 1 tbsp olive oil
  • 400 g risotto rice
  • 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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  • 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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