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Mock Risotto


   Serving Size:
1/2 cup provides 1/4 cup vegetable and 1/4 cup grain for a 3 - 5 year old at lunch/supper.


16 servings




1 Tbsp. olive oil
1/2 c. chopped onion
1/4 tsp. salt
2 c. instant enriched rice
4 cloves chopped garlic
2 1/2 c. sodium reduced chicken broth
1 lb. broccoli
1/2 c. finely diced red bell pepper
1 c. thawed peas
4 oz. reduced fat cream cheese
1/2 c. grated Parmesan cheese
1/4 c. minced chives or scallion greens, optional

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 - 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. Cut broccoli into 1/4" pieces. Remove cover and spread broccoli 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 broccoli is tender 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 broccoli is tender, about 5 minutes more. Stir in cup Parmesan. Serve topped with chives (or scallions).



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Adapted from Meals Matter


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