Recipe courtesy of Food Network Kitchen

Mock Risotto

Getting reviews...
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.
Save Recipe
  • Level: Easy
  • Total: 50 min
  • Prep: 25 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe

Ingredients

Directions

  1. Bring a large pot of salted water to boil. Add the rice and barley and cook until al dente, 15 minutes. Drain well.
  2. 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. 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.
25m Easy 100%
CLASS
18m Easy 98%
CLASS
Amanda Cohen

Carrot Risotto

21m Intermediate 100%
CLASS
Jordan Andino

Scallop Risotto

14m Easy 97%
CLASS
28m Easy 99%
CLASS
22m Intermediate 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages