A combination of two Italian greats sent to us by member Dee! She absolutely loved this recipe and we think you will too!
And it’s perfect for a winter evening, rich, creamy and totally delicious… you will want this again and again!
Print
Carbonara Risotto
- Total Time: 48 minutes
- Yield: 4 1x
Description
The lovechild of two Italian favourites!
Ingredients
Scale
300g Arborio rice
200g gammon visible fat removed and cut into small pieces
200g mushrooms sliced
90g extra light cream cheese like Philadelphia Lightest
1 large onion peeled and finely chopped
2 garlic cloves peeled and crushed
30g Parmesan cheese finely grated
1.4l stock made up of 1 chicken and 1 vegetable stock cube and 1.4L of boiling water
2 tbsp white wine vinegar
low calorie cooking spray
salt and pepper to taste
Instructions
- Spray a large frying pan with low calorie cooking spray and place over a medium heat. Add the gammon pieces, onion and garlic and cook for 5 minutes until the onion begins to soften and the gammon is seared.
- Add the rice and cook for a further 3 minutes.
- Begin to ladle in the stock. Add two ladles and stir well. Once the liquid has absorbed add more and repeat. It will take around 30 minutes to add all the stock.
- While the risotto is cooking, take a separate frying pan and spray with low calorie cooking spray. Cook the mushrooms for 5 minutes until they have some colour and set aside.
- When you get to the last few ladles of stock add in the mushrooms, white wine vinegar and Parmesan. Keep stirring well.
- At the end add in the cream cheese and stir a few more times over the heat so it combines well.
- Season with salt and pepper to taste and serve.
- Prep Time: 10
- Cook Time: 38
Nutrition
- Calories: 431