Mock Risotto

Directions

1. 1
   Heat oil in a large nonstick skillet over medium-low heat.
2. 2
   Add onion and salt and cook, stirring often, until soft and just beginning to brown, 4 to 6 minutes.
3. 3
   Add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute.
4. 4
   Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes.
5. 5
   Remove cover and spread asparagus and bell pepper on top of the simmering rice-do not stir into the rice mixture.
6. 6
   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.
7. 7
   Add peas and cream cheese; stir until the mixture is creamy and the cheese is incorporated.
8. 8
   Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more.
9. 9
   Stir in 1/2 cup Asiago (or Parmesan).
10. 10
    Serve topped with chives (or scallions) and additional grated cheese.
11. 11
    Note: For Vegetarian use only the vegetable broth.