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Gluten-Free Laughing Cow Risotto

Posted Nov 04 2008 9:34am

Some nights there just really isn’t time to plan ahead for dinner! This month I’ve had 5 business trips and have spent more nights in hotels than at home, so my refrigerator is pretty empty! Last night I was desperate for something that was filling and somewhat nutritious, so I made my favorite standby risotto and  dug through my freezer to find a bag of frozen green peas to add at least a little bit of a vegetable to my meal!

As I opened the refrigerator to get out chicken stock, my eye caught a package of Lite Laughing Cow Garlic & Herb cheese. The cheese is naturally gluten-free and has only 35 calories per triangle piece. The light bulb went on in my head and I decided to use the cheese as an extra creamy flavor in my risotto. It was thick, creamy, filling and absolutely delicious!!

Gluten-Free Laughing Cow Risotto

6 tablespoons olive oilLaughingCowRisotto
1 cup yellow onion, diced
2 cloves fresh garlic, minced
1 1/2 cups Arborio rice
3 cups vegetable stock
1 cup frozen peas
2 cups dry white wine
3 triangles Laughing Cow Garlic & Herb cheese
Salt, to taste
Pepper, to taste

In medium-sized saucepan heat 3 tablespoons of olive oil. Sauté onions and garlic in oil until they begin to brown. Add rice and remaining olive oil and allow to brown for 2-3 minutes, stirring constantly.

Slowly add vegetable stock one cup at a time and allow liquid to absorb before adding more. After adding 3 cups of vegetable stock, add in frozen peas.

Add in white wine gradually, allowing time for liquid to absorb.  After adding second cup of white wine stir in Laughing Cow Garlic & Herb cheese. Allow cheese to melt for about two minutes while stirring constantly. Add salt and pepper to taste. Once cheese is fully melted and liquid is absorbed, remove from heat. Allow to cool for 2-3 minutes before serving. 

For more information about Laughing Cow Cheese, please visit www.thelaughingcow.com/

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