Mock Risotto

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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 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.
Advertisement