Mock Risotto Recipe

Name: Mock Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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

1
Bring a large pot of salted water to boil.
2
Add the rice and barley and cook until al dente, 15 minutes.
3
Drain well.
4
Heat the oil in a large skillet over medium heat.
5
Add the onion, garlic, pepper flakes (if using) and salt and pepper to taste.
6
Cook until the onion is tender and beginning to brown, 5 minutes.
7
Stir in the drained rice mixture.
8
Add 2 cups broth, cover and cook until the rice and barley are tender, 6 to 8 minutes.
9
3.
10
Stir in the asparagus and mushrooms and continue to cook, covered, until the vegetables are tender, 8 to 10 minutes.
11
Remove from the heat and stir in the remaining 1/2 cup broth, cream cheese and Parmesan until melted and creamy.
12
Sprinkle with chives and zest.
13
Nutritional analysis per serving (optional crushed red pepper flakes not included in analysis)
14
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

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Mock Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mock Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions