original recipe called for adding a bunch of veggies, but I was using what I had on hand. I had instant brown rice and have never made a risotto before, so I searched for a recipe that I could make a risotto with instand brown rice, and this is the one I found.
1 Tbsp extra virgin olive oil
1 medium onion, diced
1/4 tsp salt
2 cups instant brown rice
4 cloves garlic, minced
2 1/2 cups chicken or vegetable broth
4 oz cream cheese (I used regular but you can use reduced fat if you like)
1/2 cup Parmesan cheese, grated
2-4 Tbsp chopped green onions or chives
Heat oil in a skillet and sautee onion and salt 4-6 minutes. Add rice and garlic and cook about 30 seconds. Add broth and bring to a boil. Cover, reduce heat to simmer and cook 10 minutes. Add cream cheese and stir until incorporated into the rice and creamy. Continue cooking uncovered 5-10 more minutes or until most of the liquid is evaporated. Stir in Parmesan cheese and top with green onions.