Alfredo Risotto
Bionda Requesón
This version of risotto uses the starch from the rice to achieve the creaminess of an Alfredo sauce, with a surprise touch of Bionda® Ricotta. This Alfredo risotto recipe employs the classic method of cooking this dish, with a bit of white wine and seasoned in a special way.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/2 cups Bionda® cottage cheese
  • olive oil
  • 2 tablespoons butter, in cubes
  • 3/4 cups onion, finely chopped
  • 2 tablespoons garlic, finely chopped
  • 1 1/2 cups Arborio rice, or risotto rice
  • 1 cup white wine
  • salt
  • white pepper
  • 4 cups chicken broth, preferably make it from scratch, it should be boiling and well-seasoned
  • 2 tablespoons butter, in cubes
  • 3/4 cups Parmesan cheese, grated
  • 2 chicken breasts, grilled chicken breasts, sliced
  • basil, for garnish
Preparation
30 mins
20 mins
Low
  • Heat a medium-sized deep skillet over medium heat, then pour in the olive oil and butter, wait a few seconds until it melts and then add the onion and garlic, cooking for 3 minutes to sauté. Add the arborio rice, ideal for risotto, and continue to sauté. Stir every 20 seconds or so, but give it time between each stir, as stirring continuously risks not achieving the right texture.
  • Add the white wine and season with salt and pepper. Let it evaporate almost completely, as the preparation should remain moist. Add a ladle of boiling chicken broth and stir the rice until it is almost completely absorbed, then add another ladle of broth and repeat the process. Do this while stirring continuously until you see the grain almost cooked (al dente).
  • When the risotto is at this point, add more butter, the parmesan cheese, and Bionda® Ricotta. Stir gently to mix a bit.
  • Serve the Alfredo risotto immediately, add the grilled chicken breasts, garnish with basil, and enjoy hot.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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