Risotto is hardly effortless fare, what with all that stirring over a hot stove. But instant brown rice and creamy Neufchâtel cheese can make a nutty, rich, stand-in version that's sure to be a family favorite. Substitute any vegetables you wish for the asparagus and bell pepper. Make it a meal: paired with a salad, this is a perfect vegetarian main course, or serve as a side dish with grilled chicken or steak.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Per serving: 357 calories; 14 g fat (6 g sat, 4 g mono); 28 mg cholesterol; 59 g carbohydrate; 0 g added sugars; 13 g protein; 7 g fiber; 760 mg sodium; 329 mg potassium.

Nutrition bonus: Vitamin A (54% daily value), Vitamin C (83% dv), Folate (32% dv)

Carbohydrate Servings: 3 1/2

Exchanges: 2 1/2 starch, 1 1/2 vegetable, 1 fat

Nutrition Facts

398.4 calories; protein 16.2g 32% DV; carbohydrates 52g 17% DV; dietary fiber 7.7g 31% DV; soluble fiber 0.2g; insoluble fiber 1.5g; sugars 8.7g; monosaccharides 4.1g; disaccharides 2.4g; other carbs 35.6g; fat 15.6g 24% DV; saturated fat 7.2g 36% DV; mono fat 4.5g; poly fat 0.7g; cholesterol 33.6mg 11% DV; water 230.7g; vitamin e alpha equivalents 2.5mg; vitamin e iu 3.7IU 12% DV; vitamin e mg 2.5mg; sodium 762.4mg 32% DV; omega 3 fatty acid 0.1g; omega 6 fatty acid 0.5g; alcoholg; caffeinemg; pyramid fat; exchange fat; trans fatty acidg; ash 2g; vitamin a iu 3789.7IU 76% DV; vitamin a re 511.6RE; vitamin a carotenoid 275.8RE; vitamin a retinol 81.9RE; vitamin a carotene 1534.4mcg; vitamin b1 thiamin 0.3mg; vitamin b2 riboflavin 0.3mg; vitamin b3 niacin 2.2mg; niacin equivalents 3.5mg 17% DV; vitamin b6 0.3mg 16% DV; vitamin b12 0.1mcg 1% DV; biotin 2.3mcg 1% DV; vitamin c 55.9mg 93% DV; folate 104.3mcg 26% DV; vitamin k 64.1mcg 80% DV; pantothenic acid 0.7mg 7% DV; boron 38.2mg; calcium 202.4mg 20% DV; copper 0.3mg 15% DV; fluoride 0.3mg; iodine 0.8mcg 1% DV; iron 4.3mg 24% DV; magnesium 35.9mg 9% DV; manganese 0.4mg 22% DV; molybdenum 11.9mcg 16% DV; phosphorus 149.8mg 15% DV; potassium 441.8mg 13% DV; selenium 4.7mcg 7% DV; zinc 1.2mg 8% DV; 40 butyric 0.2g; 60 caprioc 0.1g; 80 caprylic 0.1g; 100 capric 0.1g; 120 lauric 0.1g; 140 myristic 0.7g; 160 palmitic 2g; 180 stearic 0.9g; 161 palmitol 0.2g; 181 oleic 1.6g; 201 eicoseng; 221 erucicg; 182 linoleic 0.3g; 183 linolenic 0.1g; 184 stearidong; 204 arachidong; 205 epag; 225 dpag; 226 dhag; alanine 0.3g; arginine 0.5g; cystine 0.1g; glycine 0.2g; histidine 0.2g; isoleucine 0.3g; leucine 0.5g; lysine 0.5g; methionine 0.1g; phenylalanine 0.3g; proline 0.5g; serine 0.3g; threonine 0.3g; tryptophan 0.1g; tyrosine 0.2g; valine 0.4g; pyramid vegetables; exchange vegetables; energy 152.6kcal; aspartic acid 0.8g; glutamic acid 1.5g; phytosterols 34.3mg; thiamin 0.3mg 20% DV; riboflavin 0.3mg 15% DV; chromiummcg; pyramid bread; exchange starch; vitamin d iu 2IU; vitamin d mcgmcg; pyramid milk; exchange meat.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
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  • 1 star values: 1
Rating: 1 stars
02/17/2018
Said it would take 40 minutes. I ve been working on it for over 2.5 hours and the rice still tastes really raw. If you like raw rice I m sure it tastes good because the flavor is good but I just can t eat raw tasting rice. I m very frustrated with this recipe. Read More