Vegetarian

Mock Risotto is for Dinner.

Mock Risotto takes 5 minutes to prepare.

Mock Risotto takes 40 minutes to cook.

Mock Risotto makes 4 servings.

The ingredients for Mock Risotto are:

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

Here is how you make Mock Risotto:

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. Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user MELSBELLS.

The nutritional information for Mock Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 263.5

• Total Fat: 7.7 g
• Cholesterol: 12.0 mg
• Sodium: 507.5 mg
• Total Carbs: 39.2 g
• Dietary Fiber: 9.1 g
• Protein: 12.2 g

The dietary needs meet for Mock Risotto is Vegetarian