Mock Risotto

Total Time:
50 min
25 min
25 min

4 servings

  • 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

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.

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Nutritional analysis per serving (optional crushed red pepper flakes not included in analysis)

Calories 312; Total Fat 8.8g (Sat Fat 1.2g, Mono Fat 3.3g, Poly Fat 1g) ; Protein 13g; Carb 49g; Fiber 8g; Cholesterol 1mg; Sodium 194mg

A combination of barley and brown rice make this a hearty, no-fuss mock risotto. Packed with vegetables and given a little bit of creaminess from reduced fat cream cheese, this is a perfect vegetarian main dish or side dish.

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    This recipe is featured in:

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