Risotto with mushrooms and peas

Ingredients for 2 servings:

• 4 tbsp rice, dry
• 1 onion(s)
• 400 ml vegetable stock
• 2 carrots
• 400 g mushrooms
• 200 g peas, frozen
• 1 garlic clove(s)
• 2 tsp oil
• 4 tbsp cream cheese, reduced fat
• 1 pinch(s) thyme
• 1 pinch(s) rosemary

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the rice with the thyme and rosemary in the vegetable broth for about 10 minutes. Clean and finely chop the carrots and mushrooms, and add them to the rice and peas in the vegetable broth. Finely dice the onion and sauté it in the oil along with the crushed garlic clove. Add the vegetable rice and cream cheese and season with salt and pepper.