Cream cheese risotto with peas

Cream cheese risotto with peas

Total: 30 min. | Active: 30 min.
vegetarian
Nutritional value / people: 577 kcal
, Fat: 17 g
, Carbohydrate: 86 g
, Protein: 18 g

I brought this recipe back with me from my holidays. The Danes love their peas in every conceivable form. Peas are also one of the healthiest vegetables in the world. They are packed with essential proteins, minerals and vitamins. As our children wanted a risotto, I came up with the idea to try one with peas. The result was this very simple yet tasty Danish cream cheese risotto. With fresh peas, of course.

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

1 onion, finely chopped
1 tbsp olive oil
400 g risotto rice
1 dl white wine
1 litre vegetable bouillon, hot
150 g frozen peas
125 g double cream cheese (Philadelphia)
75 g Parmesan, finely sliced
salt and pepper to taste
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How it's done

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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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