Tuesday, May 24, 2011

Brown Rice and Pea "Risotto"

Brown Rice and Pea "Risotto"


3 cups broth
2 tbsp butter
3 cloves garlic
1/2 cup white wine
3 oz cream cheese, in small pieces
1 tsp pasta/Italian seasoning
1 cup frozen peas
2/3 cup Parmesan cheese

In one pot bring broth to boil and then reduce heat to low.

In a separate pot, melt butter and then cook garlic 30 seconds.  Add rice and stir for a few minutes.  Add wine and cook until absorbed.  Add the cream cheese, broth, and seasoning.  Stir until cream cheese is melted.  Cook 40 minutes on lower heat or until rice is almost done.  Stir in the peas, adding water if needed.  Stir in the cheese.

Serve with roasted carrots and green beans.