Creamy Philly Risotto
Chef Dante Boccuzzi of Aureole– New York, NY
Adapted by

Yield: 6-8 Servings


  • 1 quart chicken broth
  • 1 onion minced
  • 3 Tablespoons olive oil
  • 1 pound Arborio rice
  • 4 ounces peas (fresh or frozen)
  • 4 ounces Philadelphia cream cheese
  • 3 Tablespoons butter
  • Salt and pepper


In a medium saucepan bring the broth to a boil and reserve hot.

In a large pot slowly cook the onions in the olive oil until they become translucent and tender. Season with salt and pepper.

Add the rice and stir to avoid sticking. Add broth to the rice, covering it completely. Cook at a low simmer, stirring to insure even cooking.

When the rice is cooked through yet still firm, add the cheese and peas.

Adjust the salt and pepper.

Spoon the risotto into warm bowls and enjoy while hot.


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 Published: Jan 2004