Risotto is hardly effortless fare, what with all that stirring over a hot stove. But instant brown rice and creamy Neufchatel 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.

Makes 4 servings, 1 1/2 cups each

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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 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

1. 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.
2. 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.
3. 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.

NUTRITION INFORMATION: Per serving: 368 calories; 14 g fat (6 g sat, 5 g mono); 29 mg cholesterol; 51 g carbohydrate; 13 g protein; 7 g fiber; 665 mg sodium; 338 mg potassium.
Nutrition Bonus: Vitamin C (120% daily value), Vitamin A (70% dv), Folate (29% dv).

3 Carbohydrate Servings

Exchanges: 3 starch, 1 vegetable, 1 high-fat meat

I added chicken to the recipe and it turned out great. My family loved it...

Tom

A very delicious dish, and so easy to make. I couldn't find instant brown rice, so I used regular brown rice, cooked it for half the time with half the amount or water required then used the half cooked rice and followed the mock risotto directions to cook it the rest of the way. - it came out perfectly

Kristi, Toronto, ON

I added shrimp and turkey pepperoni. My husband loved it!

Dianne, New York, NY

Delicious, easy, and reheats well. This dish is so filling, it's hard to believe it's low in calories.

Anonymous, Marysville, OH

This was VERY good and easy to make! My husband even liked it - he's quite picky - I will make this again. The veggies were perfect too!

Anonymous, Brookfield, CT

My kids beg me to make this ... they just love it! Very comforting and just chocked full of vegtables.

Anonymous, Clive, IA

I added turkey kiabosa to this recipe and it knocked our socks off! So easy to make and a great comfort food!!

Anonymous, Irvine, CA

I hardly think a dish that takes 40 minutes could count as "quick." It does look good.

Anonymous, Little Rock, AR

I prefer to substitute a combination of creamed horseradish (to taste, for creaminess) and grated hot horseradish (to taste, for flavor) instead of the cream cheese. This gives a delicious, sophisticated taste that is less heavy. I also prefer to use more garlic.

Anonymous, Arden Hills, MN

This one is so good and so easy. I substitute pea pods for the peas because I don't care for plain peas. I have also added chicken on occasion. It's a fun recipe to change around a little bit and it's always great.

Kelsey

I am constantly looking for Vegetarian Main Courses, and sides as well. This recipe suited me down to a "t". Thank you and will be looking for more in your books and websites.

Marylin, Melbourne, AU

Looks great!

Simon, Canberra, NS

Substituted 1/2 cup of broth with white cooking wine for a more distinctive flavor. Wonderful "comfort food" dish.

Nan, Columbus, OH

This was so good - and even better with leftovers! I served with some leftover ham and the two flavors went very well together. Delish!

Kymmi, Seattle, WA