Carrot Risotto with Philadelphia Cream Cheese and Pesto
12 Servings
Prep Time:20 min Total Time:55 min 
Ingredients
Product Substitutes
For Lighter version use Philadelphia Light
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Method
1
Peel the onion and 2 cloves of garlic, and chop them finely. Peel the carrots and cut them into narrow pieces. Heat 2 tablespoons of olive oil in a large pot and sauté the onion and garlic.
2
Add the carrot pieces and the rice, and sauté for a minute. Pour the wine into the pot and let it reduce. Then, gradually add the vegetable broth, letting the rice simmer until it reaches the desired consistency (about 20 minutes). Stir in half of the Philadelphia cream cheese and season with salt and pepper.
3
Peel the remaining garlic clove. In a food processor, blend it with the washed carrot greens, 50 g of the slivered almonds, a pinch of salt, and the remaining olive oil. Add thegrated Parmesan and season with lemon juice.
4
In a dry pan, toast the remaining slivered almonds until golden. Plate the risotto, serve it with the pesto, the toasted almonds, and a dollop of the remaining Philadelphia cream cheese.
Arborio rice is often less expensive than traditional risotto rice and works just as well.
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