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🍽️ Creamy Risotto with Fresh Cheese

454 kcal · 30 min · 4 servings

Ingredients

• 650 ml classic vegetable broth
• 80 g large onions (1 large onion)
• 1 clove garlic
• 1 tbsp olive oil
• 200 g risotto rice
• salt
• pepper
• 50 g cream cheese (13% fat)

Instructions

1. 1. Bring the vegetable broth to a boil in a pot.
2. 2. Keep the broth warm on low heat.
3. 3. Peel the onion and the garlic.
4. 4. Dice the onion and garlic into very fine small cubes.
5. 5. Heat the oil in a large pot.
6. 6. Sauté the onions and garlic over medium heat for about one minute.
7. 7. Cook the ingredients until they look slightly translucent.
8. 8. Add the rice to the pot.
9. 9. Sauté the rice for one to two minutes.
10. 10. Stir the rice until it also becomes translucent.
11. 11. Pour in about 250 milliliters of the hot broth.
12. 12. Stir the broth well into the rice.
13. 13. Let the rice cook in the open pot over medium heat.
14. 14. Stir the rice frequently.
15. 15. Wait until almost all the liquid has evaporated.
16. 16. Add another 250 milliliters of broth.
17. 17. Cook the rice in the same way as before.
18. 18. Continue to stir frequently.
19. 19. Add the remaining broth.
20. 20. Cook the rice with constant stirring.
21. 21. Check the doneness of the rice.
22. 22. The rice should be just cooked and still have a bite.
23. 23. Season the risotto with salt and pepper.
24. 24. Stir in the fresh cheese.
25. 25. Serve the risotto immediately.

Nutrition per serving

• kcal: 454
• Protein: 11 g · Fett/Fat: 9 g · Carbs: 81 g