Quick Cheese Cream Risotto

Quick Cheese Cream Risotto

This is a simple Italian risotto you can make at home.
It's a very quick dish, but with a delicious flavor that feels surprisingly luxurious.
You can change it up using whatever leftover veggies you have in the refrigerator.

Ingredients: 1 serving

Heavy cream (or milk)
200 ml
Soup stock cube
Easy-melting sliced cheese (or grated cheese)
1 (if using grated cheese, 1 tablespoon)
Bacon (ham, seafood also OK)
as desired
Broccoli (or parsley)
as desired (for color)
Hot cooked white rice
1 rice bowl's worth (150 g)


1. Add the bacon and microwaved broccoli to a frying pan and stir-fry.
2. Add the heavy cream and soup stock cube and simmer until it boils. I use a spatula to break up the broccoli. But it's up to you.
3. Add the rice and simmer for 2-3 minutes until thickens.
4. Add the grated cheese last. I relied on the saltiness of the bacon and soup stock cube and didn't add any salt. Taste it and adjust it accordingly.
5. Transfer to a serving plate and it's complete.
6. Top with grated cheese if you like before eating. You can also top with coarsely-ground black pepper.

Story Behind this Recipe

I love cream risotto and often order it at Italian restaurants, so I tried making it simply at home.
Soup stock cube and grated cheese are the simple keys to the flavor.