Mediterranean Risotto with Basil and Mediterranean Cucumber Rolls

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Mediterranean Risotto with Basil

Ingredients (4 people):

  • 6 mature tomatoes, pealed and cut in big peaces
  • 1 tbsp of tomato paste
  • 320 grams of Abrorio rice, for risotto
  • 1 vegetable stock cube in 900 ml of water, just a little bellow boiling temperature
  • 120 grams of PHILADELPHIA light (or any other creamed cheese non-flavored)
  • 50 grams of olives in slices
  • 2 tbsp olive oil
  • Basil leaves for trimming

Instructions:

  1. Warm up half of the oil in a deep pan or pot. Add some garlic and fry for a few minutes and then add the tomatoes and the tomato paste in the pan. Sauté lightly until a thick sauce is formed.
  2. Warm up the rest of the oil in a deep pan or pot. Add the rice and sauté for 2 minutes. Add the mixture of the vegetable stock cube and the hot water in doses. Stir the rice while it’s absorbing the fluid.
  3. At about the middle of this process add the tomato sauce. Stir and continue the procedure of adding the mixture of vegetable stock cube just like you did before.
  4. Remove the rice from heat while it is still crunchy in the middle but the risotto looks creamy, add the cream cheese and stir until it melts, add the olives. If you wish add some seasoning.
  5. Add the basil leaves for garnish.

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Combine with Mediterranean Cucumber Rolls

Ingredients (4 people):

  • 1 cucumber
  • A bit of Feta cheese
  • 175 grams of PHILADELPHIA (or any other cream cheese non-flavored)
  • 12 crackers

Instructions:

  1. Cut along the cucumber.
  2. Peel half of it and smash it among with the Feta cheese. Add PHILADELPHIA to the mixture.
  3. Cut the rest of the cucumber in long thin slices without peeling it (like in the picture) and dry it with absorbing paper or a towel.
  4. Spread a layer of the cheese mixture on one side of every slice, roll it, stabilise it with a toothpick.
  5. Place every roll in 1 cracker and serve.
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