Risotto Cakes

Name: Risotto Cakes
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 1 1/2 cups (300g) arborio rice; 1 cup white wine; 3 cups vegetable stock, boiling; 2 tablespoons KRAFT* Grated Parmesan Cheese; 1/4 cup finely chopped parsley; salt and pepper, to taste; 250g block PHILADELPHIA Cream Cheese, softened mixed with; 1 cup frozen peas, blanched; 1/4 cup KRAFT* Grated Parmesan Cheese, extra; 500g Italian tomato sauce, heated

12 ingredients

10 steps

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
1 1/2 cups (300g) arborio rice
1 cup white wine
3 cups vegetable stock, boiling
2 tablespoons KRAFT* Grated Parmesan Cheese
1/4 cup finely chopped parsley
salt and pepper, to taste
250g block PHILADELPHIA Cream Cheese, softened mixed with
1 cup frozen peas, blanched
1/4 cup KRAFT* Grated Parmesan Cheese, extra
500g Italian tomato sauce, heated

Directions

1

Heat the oil in a large saucepan.
2

Cook onion until translucent; add the rice and stir to coat the grains in oil.
3

Add the white wine cooking until evaporated.
4

Gradually add the stock in small quantities, stirring until most of the stock is absorbed before adding more.
5

Add parmesan, parsley, salt and pepper.
6

Grease a 12 x 1/2 cup muffin tray.
7

Spoon 1/4 cup of risotto into each cup, push up the sides and fill with one tablespoon of Philly* mix and top with one tablespoon of the risotto.
8

Sprinkle with extra parmesan cheese.
9

Bake at 180C for 20 minutes or until sides are crispy.
10

Serve with a warmed Italian tomato sauce.