Risotto with Cream Cheese Escalope
Ingredients
- 1 bag vegetarian escalope 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
- 0.5 bunch basil, finely chopped
- 2 tbsp. balsamic vinegar
Total time: 10m
Preparation Time: 10m
Servings
For
2 people
Nutritional Information
Contains 656 Kcal, 20g Protein, 71g Carbohydrates, 30g Fat
Ingredients
- 1 bag vegetarian escalope 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
- 0.5 bunch basil, finely chopped
- 2 tbsp. balsamic vinegar
Instructions
- 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
