|
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.
|
