Name: Mock Risotto
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 1/2 cup (3 1/4 ounces) whole grain brown rice; 1/2 cup (3 1/2 ounces) pearl barley; 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; Pinch crushed red pepper flakes, optional; Kosher salt and freshly ground black pepper; 2 1/2 cups low-sodium chicken broth; 1 pound thin asparagus, trimmed and cut into 1-inch pieces, 3 cups; 6 ounces cremini mushrooms, quartered, 2 cups; 2 ounces 1/3 less fat cream cheese; 1 tablespoon grated Parmesan cheese; 2 tablespoons chopped fresh chives; 1/2 teaspoon grated lemon zest

Directions

Bring a large pot of salted water to boil. Add the rice and barley and cook until al dente, 15 minutes. Drain well.
Heat the oil in a large skillet over medium heat. Add the onion, garlic, pepper flakes (if using) and salt and pepper to taste. Cook until the onion is tender and beginning to brown, 5 minutes. Stir in the drained rice mixture. Add 2 cups broth, cover and cook until the rice and barley are tender, 6 to 8 minutes.
3. Stir in the asparagus and mushrooms and continue to cook, covered, until the vegetables are tender, 8 to 10 minutes. Remove from the heat and stir in the remaining 1/2 cup broth, cream cheese and Parmesan until melted and creamy. Sprinkle with chives and zest.

Mock Risotto

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