Creamy Egg Risotto
Serves
2
Prep Time
2 min
Cook Time
5 min
Print Recipe
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.
Ingredients
- 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 ½ cups (375 mL) cooked long grain rice
- 2 tbsp (30 mL) grated Parmesan cheese
- Chopped fresh parsley or chives (optional)
Instructions
- Step 1
Whisk eggs, cottage cheese, water and soup mix in medium bowl. Set aside.
- Step 2
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.
Nutrition Facts
| Per serving | |
|---|---|
| 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 |