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Cream cheese risotto

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Ingredients for 2 servings:

  • 200 g risotto rice
  • 150 ml dry white wine
  • 700 ml vegetable stock
  • 20 g butter
  • 200 g cream cheese

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

Mix the broth and wash the rice. Melt the butter over low heat and toast the rice until translucent. Deglaze with white wine and cook, stirring, until the liquid has evaporated. Add enough broth to just cover the rice. Once the liquid has evaporated, add a little more. Continue to do this until all the broth has been used up. Stir in the cream cheese, cover, and let it sit for a few minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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