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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Cooking for one? Don't resort to take out when you have everything you need to make a delicious, vegetable-filled, tangy meal that looks and tastes just like risotto but without the time over the stove! Ingredients:
1/2 shallot, minced |
1 clove garlic, minced |
1/2 cup minute rice whole grain brown rice |
1/2 cup low-sodium vegetable broth |
6 oz asparagus, cut into 1 pieces |
1 tbsp kraft philadelphia herb & garlic cream cheese (98% fat free) |
1 tsp grated lemon zest |
1 tbsp lemon juice |
1/2 tsp black pepper |
Directions:
1. Heat non-stick cooking spray or 1/4 cup water in a saucepan over medium heat.
2. Add shallot and garlic. Cook, stirring frequently, for 1-2 minutes or until fragrant.
3. Add rice, stirring well to mix with shallot and garlic.
4. Stir in broth and bring to a boil.
5. Add asparagus in an even layer over rice mixture.
6. Cover and reduce the heat to low.
7. Simmer for 5 minutes.
8. Add cream cheese, lemon zest and juice.
9. Cntinue mixing until cheese melts and mixture is well combined.
10. Remove from heat and let stand, covered, for 5 minutes.
11. Top with black pepper and serve
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