Rocket risotto

Rocket risotto

Total: 20 Min. | Active: 20 Min.
vegetarian, gluten-free
Nutritional value / people: 770 kcal
, Fat: 44 g
, Carbohydrate: 79 g
, Protein: 13 g

Ingredients

2 people

Hint:


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

2 tbsp olive oil
150 g risotto rice
6 dl salted water, boiling
150 g cream cheese with garlic and herbs (e.g Boursin)
120 g rocket
50 g dried cranberries
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How it's done

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Heat the oil in a pan. Add the rice, cook while stirring until translucent. Gradually add the water, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 16 mins. until the rice is creamy and al dente. Mix cream cheese, rocket and cranberries into the risotto.

Good to know
Tip: Sprinkle with coarsely chopped almonds.

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