Mock Risotto

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Stove top rice dish with broccoli, peas, cream cheese and Parmesan!
  • 1 Tbsp. olive oil
  • 1/2 c. chopped onion
  • 1/4 tsp. salt
  • 2 c. instant enriched rice
  • 4 cloves chopped garlic
  • 2 1/2 c. sodium reduced chicken broth
  • 1 lb. broccoli
  • 1/2 c. finely diced red bell pepper
  • 1 c. thawed peas
  • 4 oz. reduced fat cream cheese
  • 1/2 c. grated Parmesan cheese
  • 1/4 c. minced chives or scallion greens, optional
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 - 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. Cut broccoli into 1/4" pieces. Remove cover and spread broccoli 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 broccoli is tender 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 broccoli is tender, about 5 minutes more. Stir in cup Parmesan. Serve topped with chives (or scallions).
Yield: 16 servings
Serving Size: 1/2 cup provides 1/4 cup vegetable and 1/4 cup grain for a 3 - 5 year old at lunch/supper.
Credit: Adapted from Meals Matter
Recipe Information:  Vegetables- Dark Green   Gluten Free