Not-so-Mock Risotto

Awhile back in my April Menu post I said I’d be making a mock risotto- well, I ended up making a traditional one using Arborio rice. I will, however, include the recipe for the mock risotto for those days when you don’t feel like stirring over a hot stove for an hour.

I have to give my mom credit for this dish. Although I’d intended to cook the meal, she ended up pretty much doing all the work while I stood around, telling her what to add and drank wine 🙂 Thanks, Mom!

Creamy Risotto

4 Tbsp butter

6 cups warm chicken broth

1 cup dry white wine

2 cups Arborio rice

2-3 cloves garlic, minced

1 small onion, minced

1 cup fresh or frozen peas

4 oz. Neufchatel cheese

Salt to taste

1. Heat large skillet over medium-high heat and melt 4 Tbsp. butter. Add onion and garlic and cook for 4 minutes, until translucent. Add the rice and toast for several minutes, stirring often.

2. Pour in the wine and allow to reduce for just a minute or two, then add about 3 cups of the broth. Cook for 7-8 minutes or until absorbed by the rice, then add the rest of the broth 1 cup at a time, until blended well. Stir frequently.

3. Bring to a soft boil, stirring. Add peas and stir in well. Lower heat to med-low and continue stirring until broth is absorbed and rice is al dente and creamy.

4. Cube the cream cheese and add it to the rice, stirring until melted and blended in.

* Excellent additions would be asparagus tips, mushrooms, bell peppers, and/or tomatoes.

**This made a huge amount, perfect for 2 or 3 meals. Can be used as a side or a main vegetarian dish {vegetable broth substituted should you prefer}.

***SO DELISH!

Mock Risotto

1 Tbsp EVOO

1 medium onion

1/4 tsp. salt

2 cups instant brown rice

2-3 cloves garlic, minced

2  1/2 cups  chicken broth

1 cup fresh or frozen peas

4 oz. Neufchatel cream cheese

1/2 cup grated Asiago or Parmesan cheese

1. Heat oil in 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 one minute. You should toast the rice- not burn it. Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes.

2. Remove cover and add peas, stir lightly or just leave them on top of the rice mixture. Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and peas are crisp, about 5 minutes.

3. Cube the cheese and carefully stir it in until melted and mixed thoroughly.

LOOK FOR MY SEA SCALLOPS RECIPE POST SOON~ THEY WERE PERFECT WITH THE RISOTTO!

ENJOY! 

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