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
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 oil 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
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.
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
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.