Rice and Potato Dishes: Risotto with Cream Cheese Cutlet

Risotto with Cream Cheese Cutlet


  • 1 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 0.5 bunch basil, finely chopped
  • 1 bag vegetarian schnitzel with cream cheese and herbs
  • 370 g ready-to-cook risotto (e.g. Betty Bossi)
  • 150 g cherry tomatoes, cut into quarters
Order the ingredients from COOP@home


Heat the oil in a frying pan and fry the cutlets for about 3 minutes on each side, remove. Prepare the risotto according to the package directions. Stir in half the cherry tomatoes and half the basil. Divide the risotto between two plates, slice the cutlet on the diagonal into strips approx.1 1 /2 cm in width, and arrange them on the risotto with the remaining tomatoes and basil. Drizzle as desired with balsamico or crema di balsamico


  • Rice and Potato Dishes
  • 10 mins Preparation/cooking time: ca. 10m
  • Servings For 2 people
  • Nutrition 686 Kcal