Creamy Egg Risotto
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.
- Serves:
- 2
- Prep Time:
- 2 min
- Cook Time:
- 5 min
Ingredients
Nutrition Facts
- Calories
- 318
- Fat
- 9 g
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Carbohydrate
- 42 g
- Fibre
- 3 g
- Sugars
- 3 g
- Protein
- 19 g
- Sodium
- 563 mg
- 2 eggs
- ½ cup ( 125 mL ) pressed cottage cheese (0.5%) or fresh cheese (e.g. Quark)
- ⅓ cup ( 75 mL ) water
- 1 pouch (19 g) single serving cream of chicken noodle instant soup mix
- 1 1/2 cups ( 375 mL ) cooked long grain rice
- 2 tbsp ( 30 mL ) grated Parmesan cheese
- Chopped fresh parsley or chives (optional)
Instructions
-
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.