Mock Risotto - 8 pts xp

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Mock Risotto - 8 pts

1 tablespoon extra-virgin olive oil

1 medium onion, diced

1/4 teaspoon salt

2 cups instant brown rice

4 cloves garlic, chopped

2 1/2 cups vegetable broth

1 pound asparagus, trimmed and cut into 1/4-inch

pieces

1 red bell pepper, finely diced

1 cup frozen peas, thawed

4 ounces reduced-fat cream cheese (Neufchatel)

1/2 cup grated Asiago or Parmesan cheese, plus more

for passing, if desired

1/4 cup minced chives or scallion greens

 

 

 

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.

 

Makes 4 servings, 1 1/2 cups each

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

 

NUTRITION INFORMATION: Per serving: 368 calories; 14 g

fat (6 g sat, 5 g mono); 29 mg cholesterol; 51 g

carbohydrate; 13 g protein; 7 g fiber; 665 mg sodium;

338 mg potassium.

Nutrition Bonus: Vitamin C (120% daily value), Vitamin

A (70% dv), Folate (29% dv).

3 Carbohydrate Servings

 

Source: EatingWell Healthy in a Hurry

Formatted by Chupa Bab in MC: 06.26.07

 

AuthorNote: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.

 

ChupaNote: Used a large sweet onion and added 1

teaspoon (should've used a Tablespoon!!!!) to the oil

in step one. Doubled the bell pepper and used a mix of

red, orange and yellow. Doubled the peas. Used a 1/4

cup EACH of chives and scallion greens (saved the

white bottoms for something else).

 

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