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Philly Risotto

Published Monday, 18 March, 2013 by Iviike

Creamy risotto



  • 1 onion
  • 1 carrot
  • 1 celory
  • 1 chicken stock cube
  • 1 tbsp of philly creme cheese!
  • 1 mug of risotto short grain rice, but i've used
  • normal rice before and it's worked fine.
  • tsp of mixed herbs (optional)
  • salt and pepper for seasoning
  • also i find chicken, mushroom or bacon work great but are optional, not all students have thesee.


Fry your onion in some oil for 5-10 mins.

then add your other veg and fry for a further 3 mins.

add rice and fry for a further 2 mins making sure the rice gets coated in the oil.

then get your boiling pint of stock water and add about a quarter of it at a time stirring regularly and adding more of the water when needed.

your want to stir it a lot because that's what gets the starch out of the grains and makes it nice a gooey.

once the rice is cook (try it a make sure its not crunchy) you can turn the hob off and stir in your philly and cover the pan. Leave this for 2mins.

then come back to it and you should have some nice creamy risotto :)


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