Green Chilli Cheese Risotto

Instructions

1. 1

   Heat the olive oil in a large, heavy-bottomed pan over medium heat.

2. 2

   Add the diced onion and sauté for 3-4 minutes until translucent.

3. 3

   Stir in the finely chopped green chillies and cook for another 2 minutes.

4. 4

   Add the arborio rice and stir well to coat the grains with oil, cooking for 1-2 minutes until the rice is slightly translucent at the edges.

5. 5

   Pour in a ladleful of hot vegetable broth and stir continuously until the liquid is mostly absorbed.

6. 6

   Continue adding the broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes, until the rice is creamy and al dente.

7. 7

   Lower the heat and stir in the low-fat cream cheese until fully melted and incorporated.

8. 8

   Add the grated parmesan cheese, salt, and black pepper. Stir well to combine and adjust seasoning to taste.

9. 9

   Remove from heat and let the risotto rest for 2 minutes before serving.

10. 10

    Serve hot, garnished with extra parmesan or fresh herbs if desired.