When you’re looking for a quick dinner idea or side dish, try this creamy egg risotto. Long grain rice is cooked in a cheese and egg mixture, resulting in a rich risotto that’s sure to please.
)pressed cottage cheese (0.5%) or fresh cheese (e.g. Quark)
pouch (19 g) single serving cream of chicken noodle instant soup mix
)cooked long grain rice
)grated Parmesan cheese
Chopped fresh parsley or chives (optional)
Whisk eggs, cottage cheese, water and soup mix in medium bowl. Set aside.
Place rice in medium saucepan. Whisk in egg mixture. Cover over medium-low heat, stirring constantly, until mixture is thick and creamy, 4 to 5 minutes (texture will resemble cooked oatmeal). Garnish with parsley, if desired.