Risotto with Cream Cheese
The risotto is beautifully light without the wine used in the original and with little oil. The cream cheese makes the Italian classic creamy, but delivers less fat than the typically used Parmesan. In addition it provides us with calcium for strong bones and teeth.
If you like, experiment: you can season the basic recipe with, for example, saffron, herbs, vegetables, mushrooms, dried tomatoes, shrimps, seafood or roasted pine nuts, always in a different way. If you would like an extra portion of fibre and minerals, then use round grain natural rice, this needs a little more cooking time but is worth it. Serve a nice salad with the Iatlien classic and your vitamin account will be slightly replenished.
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 208 mg | (5 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 650 milliliters Vegetable broth
- 1 large onion (about 80 grams)
- 1 garlic clove
- 1 Tbsp olive oil
- 200 grams Arborio rice
- salt
- peppers
- 50 grams Cream cheese (13% fat)
Preparation steps
Boil broth in a pot and keep warm. Peel onion and garlic and finely chop.
Heat the oil in another pot over medium heat. Cook the onion and garlic until softened, about 1 minute.
Add the rice and sauté, stirring, until softened, 1-2 minutes.
Ladle in about 250 ml (approximately 1 cup) of hot broth and continue to cook the rice until almost all the liquid has evaporated, stirring often.
Add another 250 ml (approximately 1 cup) of broth and continue to cook in the same manner, stirring frequently and adding the remaining broth gradually.
Cook the risotto until the rice is al dente. Season with salt and pepper. Stir in the cheese and serve immediately.