Risotto with cream cheese cutlet

Total time: 10m
Preparation Time: 10m

For 2 people

Nutritional Information

Contains 656 Kcal, 20g Protein, 71g Carbohydrates, 30g Fat


  • 1 parcel 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, quartered
  • 0.5 bunch basil, finely chopped
  • 2 tbsp balsamic vinegar

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  • Heat the oil in a frying pan and fry the cutlets for about 3 mins. 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 balsamic 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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