Mock Risotto Recipe

Name: Mock Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium onion, diced; 1/4 teaspoon salt; 2 cups instant brown rice; 4 garlic cloves, chopped; 2 1/2 cups vegetable broth or 2 1/2 cups reduced-sodium chicken broth; 1 lb 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 cheese or 1/2 cup parmesan cheese, plus more for passing, if desired; 1/4 cup minced chives or 1/4 cup scallion top

Servings: persons

1 tablespoon extra virgin olive oil
1 medium onion, diced
1/4 teaspoon salt
2 cups instant brown rice
4 garlic cloves, chopped
2 1/2 cups vegetable broth or 2 1/2 cups reduced-sodium chicken broth
1 lb 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 cheese or 1/2 cup parmesan cheese, plus more for passing, if desired
1/4 cup minced chives or 1/4 cup scallion top

1
Heat oil in a large nonstick skillet over medium-low heat.
2
Add onion and salt and cook, stirring often, until soft and just beginning to brown, 4 to 6 minutes.
3
Add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute.
4
Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes.
5
Remove cover and spread asparagus and bell pepper on top of the simmering rice-do not stir into the rice mixture.
6
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.
7
Add peas and cream cheese; stir until the mixture is creamy and the cheese is incorporated.
8
Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more.
9
Stir in 1/2 cup Asiago (or Parmesan).
10
Serve topped with chives (or scallions) and additional grated cheese.
11
Note: For Vegetarian use only the vegetable broth.

1001

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 medium onion, diced, 1/4 teaspoon salt, 2 cups instant brown rice, and more.

Yes, Mock Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mock Risotto

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