Mock Risotto
Recipe from
EatingWell
Risotto is hardly effortless fare, what with all that stirring over a hot stove. But instant brown rice and creamy Neufchatel cheese can make a nutty, rich, stand-in version that's sure to be a family favorite. Substitute any vegetables you wish for the asparagus and bell pepper. Make it a Meal: Paired with a salad, this is a perfect vegetarian main course, or serve as a side dish with grilled chicken or steak.
Servings:
4 servings, 1 1/2 cups each
Prep Time:
40 mins
Total Time:
40 mins
Ingredients
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1 tablespoonextra-virgin olive oilsee savings
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1medium onion, dicedsee savings
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1/4 teaspoonsaltsee savings
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2 cupsinstant brown ricesee savings
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4 clovesgarlic, choppedsee savings
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2 1/2 cupsvegetable or reduced-sodium chicken brothsee savings
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1 poundasparagus, trimmed and cut into 1/4-inch piecessee savings
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1red bell pepper, finely dicedsee savings
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1 cupfrozen peas, thawedsee savings
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4 ouncesreduced-fat cream cheese, (Neufchatel)see savings
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1/2 cupgrated Asiago or Parmesan cheese, plus more for passing, if desiredsee savings
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1/4 cupminced chives, or scallion greenssee savings
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Directions
1.
Heat oil in a large nonstick skillet over medium-low heat. Add onion and salt and cook, stirring often, until soft and just beginning to brown, 4 to 6 minutes. Add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute. Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes.
2.
Remove cover and spread asparagus and bell pepper on top of the simmering rice--do not stir into the rice mixture. Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green but still crisp, about 5 minutes.
3.
Add peas and cream cheese; stir until the mixture is creamy and the cheese is incorporated. Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more. Stir in 1/2 cup Asiago (or Parmesan). Serve topped with chives (or scallions) and additional grated cheese.
Nutrition information
Per serving: Calories 368, Total Fat 14 g, Saturated Fat 6 g, Monounsaturated Fat 5 g, Cholesterol 29 mg, Sodium 665 mg, Carbohydrate 51 g, Fiber 7 g, Protein 13 g, Potassium 338 mg. Daily Values: Vitamin A 70%, Vitamin C 120%. Exchanges: Starch 3,Vegetable 1,High-Fat Meat 1. Percent Daily Values are based on a 2,000 calorie diet.
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