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Working Wife Risotto

Helenaskitchen's picture
A simplistic and delicious Working Wife Risotto that will please your family's taste buds while being very affordable and filling. Yummy, tasty, heavenly creamy and cheesy - What more can we ask for? Enjoy!
  Yellow onion 1 Cup (16 tbs)
  Vegetable oil 1 Teaspoon
  Sliced mushrooms 2 Cup (32 tbs)
  Cooked rice 5 Cup (80 tbs)
  Poblano pepper 1⁄4 Cup (4 tbs)
  Chopped cilantro 2 Tablespoon
  Chopped parsley 2 Tablespoon
  Philadelphia cream 10 Ounce (Original)
  Sambal oelek 1 Tablespoon
  Salt 1⁄2 Teaspoon (To Taste)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)

1. Sauté onion and mushroom in vegetable oil on medium to high heat.
2. Add Rice, chili and herbs, stir and take down heat to medium-low.
3. Add PHILADELPHIA Cooking Cream and Sambal Oelek.
4. Taste off with salt if needed.
5. Stir in cheese.
6. Plate the Working Wife Risotto in a deep plate and top with freshly grated Parmesan cheese and newly cracked black pepper.
7. Enjoy with a crispy greens and a glass of red wine for dinner

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Recipe Summary

Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Recipe entered in PHILADELPHIA Kraft competition

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Average: 3.6 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 542 Calories from Fat 146

% Daily Value*

Total Fat 17 g25.6%

Saturated Fat 8.1 g40.6%

Trans Fat 0 g

Cholesterol 43.7 mg14.6%

Sodium 938.5 mg39.1%

Total Carbohydrates 80 g26.6%

Dietary Fiber 5.2 g21%

Sugars 3.3 g

Protein 18 g35.8%

Vitamin A 110.4% Vitamin C 20.9%

Calcium 26.4% Iron 31.3%

*Based on a 2000 Calorie diet


Working Wife Risotto Recipe Video