An easy fill-in for classic risotto

By The Denver Post | newsroom@denverpost.com | The Denver Post

PUBLISHED: March 20, 2006 at 2:32 PM MST

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Mock Risotto

Substitute any vegetables you wish for the asparagus and bell pepper. To make this a perfect vegetarian main course, add a salad. Or, serve it as a side dish with grilled chicken or steak. From the April-May issue of EatingWell magazine, makes 4 servings, 1 1/2 cups each.

Ingredients

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 or reduced-sodium chicken 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

Directions

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, 4-6 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 5 minutes.

Remove cover and spread asparagus and bell pepper on top of simmering rice – do not stir into rice mixture. Replace cover and continue simmering, adjusting heat if necessary, until liquid is almost absorbed and asparagus is bright green but still crisp, about 5 minutes.

Add peas and cream cheese; stir until mixture is creamy and cheese is incorporated. Return to a simmer and continue cooking until liquid has evaporated and 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, if desired.

Nutrition information per serving: 368 cal., 14g total fat (6g saturated), 29mg chol., 51g carbo., 13g pro., 7g fiber, 665mg sodium.

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