Risotto with cream cheese

Risottos are one of our favorite dishes with rice, for being so sweet, juicy and for having as many possibilities as ingredients you can think of.

Ingredients for 2 servings:

- 6.4 oz of rice special for risottos 

- 24.7 oz of water

- 1 tablet of vegetable broth

- 3.5 oz of cream cheese

- 12 Piquillo peppers

- 1/2 leek

- 1/2 onion

- 3.5 oz of turkey ham

- Olive oil

- White wine

Recipe:

- Peel the onion and leek and cut into small squares.

- Drain the Piquillo peppers and cut them in the same way, just like the turkey ham.

- Undo the vegetable stock in 24.7 oz of water and heat in a saucepan over medium heat until well mixed.

- In a large skillet with a dash of olive oil, sauté the onion and leek over medium heat until they are tender.

- Add the Piquillo peppers and the turkey and saute for two more minutes.

- Pour the rice and stir again to mix all the ingredients well.

- Pour a little splash of white wine and let the alcohol evaporate.

- Add the vegetable broth in two batches and let it boil until the rice is at its point, but without the broth has evaporated completely.

- Turn off the heat and add the cream cheese.

- Stir continuously until well mixed with all the rice and the cheese is undone.

Bon appétit!