for 2 person

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 cranberry

How it's done

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.

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