Risotto with Cream Cheese Cutlet

Preparation/cooking time: ca. 10m

For 2 people

Nutritional Information

Contains 686 Kcal


  • 1 bag vegetarian schnitzel with cream cheese and herbs
  • 1 tbsp. olive oil
  • 370 g ready-to-cook risotto (e.g. Betty Bossi)
  • 150 g cherry tomatoes, cut into quarters
  • 2 tbsp. balsamic vinegar
  • 0.5 bunch basil, finely chopped

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  • Heat the oil in a frying pan and fry the cutlets for about 3 minutes on each side, remove. Prepare the risotto according to the package directions. Stir in half the cherry tomatoes and half the basil. Divide the risotto between two plates, slice the cutlet on the diagonal into strips approx.1 1 /2 cm in width, and arrange them on the risotto with the remaining tomatoes and basil. Drizzle as desired with balsamico or crema di balsamico

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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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