Creamy Egg Risotto

Ingredients

2 eggs
1/2 cup (125 mL) fat free plain fresh cheese
1/3 cup (75 mL) water
1 pouch (33 g) single serving creamy chicken noodle instant soup mix
1 cup (250 mL) long grain rice, cooked
parsley or chives, fresh

Directions

Whisk eggs with fresh cheese, water and soup mix. Set aside. Place rice in medium saucepan. Pour in egg mixture. Heat over medium-low heat. Cook and stir constantly for 5 minutes or until mixture is thick and creamy. Garnish with parsley sprig or chopped chives. Serve immediately.

Makes: 1 serving

Preparation: 2 minutes

Cooking: 5 minutes

Nutrients per serving:

Calories: 621
Protein: 34.0 g
Carbohydrate: 85.1 g
 Fat: 15.0 g