Cream cheese risotto with peas

Name: Cream cheese risotto with peas
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 125 g double cream cheese; 75 g Parmesan; 150 g frozen peas; 1 onions; 1 tbsp olive oil; 400 g risotto rice; 1 litre vegetable bouillon; salt and pepper to taste; 1 dl white wine

Total: 30 min. | Active: 30 min.

vegetarian

1158 Likes

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.

Claudia - stylingqueen

Ingredients

for 4 person

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

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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