Total Time
40mins
Prep 20 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  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.

Reviews

(1)
Most Helpful

wow di, this sounds amazing and i will make it over the weekend. the thing that i will do different is to eliminate the bell pepper, i don't like them and they don't like me. i will review it on sunday. i am really looking foward to making this i love risotto but am toooooooo lazy to make it the original way, well, i made it and it is wonderful. i used low sodium chicken broth and eliminated the bell pepper, even though i know it would look great. tastes as if you spend a lot of effort to make this and it was so easy, too.

mandabears August 04, 2007

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