This no-cook risotto replaces rice with oats and vegetables. Both ingredients are low in calories but high in satiety, helping you stay fuller for longer. Also, the reduced-fat cream cheese gives the dish the same traditional creamy texture, without the added fat!
Makes 2 servings
- 1 cup gluten-free quick-cook oats
- 2 cups broth (low sodium chicken or vegetable)
- 1 1/2 cups frozen peas
- 1 tbsp fresh rosemary
- 2 tbsp reduced-fat cream cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- pre-cooked chicken strips (optional)
Microwave oats and broth for 2 minutes. Stir in peas, cream cheese, salt and pepper. Microwave for another 2 minutes. Add rosemary and optional pre-cooked chicken or protein. Serve warm.
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