Risotto with cream cheese cutlet

Risotto with cream cheese cutlet

Total: 10 Min. | Active: 10 Min.
vegetarian
Nutritional value / people: 656 kcal
, Fat: 30 g
, Carbohydrate: 71 g
, Protein: 20 g

Ingredients

2 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 parcel Délicorn Schnitzel mit Frischkäse und Kräutern
1 tbsp olive oil
370 g ready-to-cook risotto (e.g. Betty Bossi)
150 g cherry tomatoes, quartered
½ bunch basil, finely chopped
2 tbsp balsamic vinegar
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How it's done

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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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