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Cream cheese risotto with peas
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 577
  • Fat about 17g
  • Carbohydrates about 86g
  • Protein about 18g
This is needed
This is needed for 4 people
  • 1 onions, finely chopped
  • 1 tbsp olive oil
  • 400 g risotto rice
  • 1 litre vegetable bouillon, hot
  • 1 dl white wine
  • 75 g Parmesan, finely sliced
  • salt and pepper to taste
  • 125 g double cream cheese (Philadelphia)
  • 150 g frozen peas
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And that's how it's done
And that's how it's done
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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