Eat your veggies!

I go through spurts of craving lots of veggies (as opposed to those other spurts of wanting all things bad for me) and since we had asparagus left in the fridge from Easter weekend, I wanted to find a recipe to use it up. I tried out this new one for "Mock Risotto" from Food Network last night and it was yum! I added shrimp to mine, but I am sure it would be tasty with chicken or other forms of protein, too. Maybe even edamame instead of the green peas.

Mock Risotto

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, diced
• 1/4 teaspoon salt
• 2 cups instant brown rice
• 4 cloves garlic, chopped
• 2 1/2 cups vegetable or reduced-sodium 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

Directions
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 to 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.
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.
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.