Ingredients

• 1 untreated lemon
• 1 onion
• 4 tbsp olive oil
• 300 g risotto rice, e.g. Carnaroli
• 11 dl vegetable stock
• 150 g frozen peas
• 200 g Filona cream cheese nature
• 50 g panko (Japanese breadcrumbs) or breadcrumbs
• ¼ tsp salt
• 2 sprigs of peppermint
• salt
• pepper

How it’s done

Step 1:
Finely grate the zest from the lemon and squeeze out the juice. Peel and finely chop the onion.

Step 2:
Heat 2 tbsp olive oil in a pan. Sauté the onion briefly over a medium heat. Add the rice and stir in. Sauté until translucent. Deglaze with lemon juice and reduce the liquid.
Gradually add the stock. Cook the risotto for about 20 minutes, stirring occasionally, until it is creamy but still has some bite.

Step 3:
Add the peas and lemon zest. Stir in the Filona Cream Cheese Nature. Remove the risotto from the heat and season with salt and pepper to taste.
If you prefer our Filona Cream Cheese Herbs, you can use this for the risotto.

Step 4:
Heat the remaining olive oil in a frying pan and toast the breadcrumbs in it until light brown and crispy. Then place in a small bowl and season with salt.

Step 5:
Pluck the peppermint leaves, roughly chop and mix with the breadcrumbs.

Step 6:
Plate up the risotto and garnish with the mint breadcrumbs.

Tip: You can also use pieces of asparagus or spinach leaves instead of peas for this creamy risotto. The mint can be replaced with wild garlic if desired.