Mock Risotto

Another dish to get in more veggies!  I thought it was a tasty dish, not spicy but creamy rice with crisp asparagus.

Mock Risotto

cooking spray
2 tablespoons onion, diced
1/4 teaspoon salt
1 cup brown rice, instant
dash garlic powder, chopped
14 1/2 ounces fat-free chicken broth
1 pound asparagus, trimmed and cut into 1/4-inch pieces
1/2 cup red bell pepper, finely diced
1 cup frozen peas, thawed
3 ounces light cream cheese (Neufchatel)
1/3 cup asiago Cheese
1/4 cup chives, or scallion greens

Spray skillet with cooking spray; add onion and salt and cook, stirring often, until soft and just beginning to brown. Add rice and garlic powder and cook 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 Asiago (or Parmesan). Serve topped with chives (or scallions).
Yield: 4 servings. Per serving (1 cup)= 260 Calories; 7g Fat (21.8% calories from fat); 15g Protein; 40g Carbohydrate; 5g Dietary Fiber; 20mg Cholesterol; 634mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.