MOCK RISOTTO
As I have told you before, I'm a rice snob, and I don't like instant rice but it sometimes comes in very handy. This makes a good vegetarian meal or side with grilled chicken or fish or even a steak. Eating Well. This makes another easy and nice rice dish for the resident's.
Provided by Manami
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- Note: For Vegetarian use only the vegetable broth.
Nutrition Facts : Calories 404.4, Fat 10.5, SaturatedFat 4.1, Cholesterol 17.4, Sodium 798.4, Carbohydrate 64.6, Fiber 6.1, Sugar 8, Protein 14
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