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Risotto with cream cheese cutlet
10 m active | 10 m total
Nutrition facts per serving:
  • Energy in kcal about 656
  • Fat about 30g
  • Carbohydrates about 71g
  • Protein about 20g
This is needed
This is needed for 2 people
  • 1 tbsp olive oil
  • 1 parcel vegetarian schnitzel with cream cheese and herbs
  • 370 g ready-to-cook risotto (e.g. Betty Bossi)
  • 0.5 bunch basil, finely chopped
  • 150 g cherry tomatoes, quartered
  • 2 tbsp balsamic vinegar
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And that's how it's done
And that's how it's done
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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