Risotto with Mushrooms and Peas
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 tablespoon rice, drier
- 1 onion (s)
- 400 ml vegetable stock
- 2 carrot (s)
- 400 g mushrooms
- 200 g peas, frozen
- 1 clove garlic
- 2 teaspoons oil
- 4 tablespoon cream cheese, reduced fat
- 1 pinch (s) thyme
- 1 pinch (s) rosemary
Print Recipe
Pin Recipe Instructions
- Cook the rice with the thyme and rosemary in the vegetable stock for about 10 minutes.
- Clean the carrots and mushrooms, cut them into small pieces and add them to the vegetable stock with the peas.
- Finely dice the onion and sauté in the oil together with the pressed garlic clove. Add the vegetable rice and cream cheese and season with salt and pepper.
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