Mock Risotto with ChickenSubmitted by: TAMIJEAN2
1-1 1/2 lbs chicken breast, no skin
1 tablespoon extra-virgin olive oil
1 medium onion, diced
1/4 teaspoon salt
1 cups instant brown rice
4 cloves garlic, chopped
2 cups 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
Remove cover and spread asparagus and bell pepper on top of the simmering riceâ€”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.
Number of Servings: 5
Recipe submitted by SparkPeople user TAMIJEAN2.