Best Mock Risotto Recipes

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DELICIOUS AND EASY MOCK RISOTTO



Delicious and Easy Mock Risotto image

If you love creamy risotto, but can't stand the fuss behind making it, this is a great and creamy and easy alternative! A fantastic side dish that goes great with your favorite chicken recipe.

Provided by Cynthia Clark

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
½ small onion, finely chopped
2 (14 ounce) cans chicken broth
2 cups uncooked orzo pasta
salt and pepper to taste

Steps:

  • Heat a saucepan over medium heat. When it is not getting any hotter, pour in the olive oil. Add the garlic and onion; cook and stir until tender, about 3 minutes. Pour in the chicken broth, and stir to loosen any bits from the bottom of the pan.
  • When the broth comes to a boil, stir in the orzo pasta. Reduce heat to low, cover the pan, and simmer for 15 minutes, or until pasta has absorbed all of the liquid. Stir occasionally to prevent sticking, especially towards the end. Season with salt and pepper before serving.

Nutrition Facts : Calories 476 calories, Carbohydrate 79.4 g, Cholesterol 4.9 mg, Fat 9.6 g, Fiber 4.7 g, Protein 15.7 g, SaturatedFat 1.4 g, Sodium 941.3 mg, Sugar 2.9 g

MOCK RISOTTO



Mock Risotto image

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.

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 312, Fat 8.8 grams, SaturatedFat 1.2 grams, Cholesterol 1 milligrams, Sodium 194 milligrams, Carbohydrate 49 grams, Fiber 8 grams, Protein 13 grams

MATZOH CRUSTED PORK CUTLETS AND MOCK CORN RISOTTO



Matzoh Crusted Pork Cutlets and Mock Corn Risotto image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 14

2 matzoh crackers
2 eggs beaten
1 cup flour
Garlic powder
Salt and pepper
Oregano
8 pork cutlets
2 tablespoons olive oil, plus extra for sauteing
2 cups water
2 cups minute rice
1/2 onion diced
1 can creamy corn
1 cup white wine
3 packets duck sauce

Steps:

  • In a food processor crumble matzoh crackers until course. Put in a dish and set aside. Crack eggs and beat in a bowl. In another dish season the flour with salt, pepper, garlic powder and oregano. Dredge pork cutlets in flour mixture, then egg wash and then matzoh crumble. Heat the oil in a skillet and pan fry.
  • In a saucepan bring the water to a boil. Add the rice and turn off the flame. Put the oil in a skillet and saute the onion until it appears to be translucent. Add the cream of corn, bring to a simmer and the rice. Season with salt and pepper.
  • After the removing the pork cutlets from the skillet, deglaze with white wine. Reduce by half. Add the 3 packets of duck sauce and season with salt and pepper. Use this mixture as a sauce for the risotto.

MOCK RISOTTO



Mock Risotto image

As I have told you before, I'm a rice snob, and I don't like instant rice but it sometimes comes in very handy. This makes a good vegetarian meal or side with grilled chicken or fish or even a steak. Eating Well. This makes another easy and nice rice dish for the resident's.

Provided by Manami

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1 medium onion, diced
1/4 teaspoon salt
2 cups instant brown rice
4 garlic cloves, chopped
2 1/2 cups vegetable broth or 2 1/2 cups reduced-sodium chicken broth
1 lb asparagus, trimmed and cut into 1/4-inch pieces
1 red bell pepper, finely diced
1 cup frozen peas, thawed
4 ounces reduced-fat cream cheese (Neufchatel)
1/2 cup grated asiago cheese or 1/2 cup parmesan cheese, plus more for passing, if desired
1/4 cup minced chives or 1/4 cup scallion top

Steps:

  • Heat oil in a large nonstick skillet over medium-low heat.
  • Add onion and salt and cook, stirring often, until soft and just beginning to brown, 4 to 6 minutes.
  • Add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute.
  • Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes.
  • Remove cover and spread asparagus and bell pepper on top of the simmering rice-do not stir into the rice mixture.
  • Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green but still crisp, about 5 minutes.
  • Add peas and cream cheese; stir until the mixture is creamy and the cheese is incorporated.
  • Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more.
  • Stir in 1/2 cup Asiago (or Parmesan).
  • Serve topped with chives (or scallions) and additional grated cheese.
  • Note: For Vegetarian use only the vegetable broth.

Nutrition Facts : Calories 404.4, Fat 10.5, SaturatedFat 4.1, Cholesterol 17.4, Sodium 798.4, Carbohydrate 64.6, Fiber 6.1, Sugar 8, Protein 14

MOCK RISOTTO



Mock Risotto image

Provided by Tori Ritchie

Categories     Cheese     Onion     Rice     Side     Sauté     Quick & Easy     Bon Appétit     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 6

4 cups low-salt chicken broth
1 cup water
3 tablespoons olive oil
1/2 large red onion, chopped (about 1 cup)
1 1/2 cups arborio rice (about 10 ounces)
1/2 cup shredded Asiago cheese (about 1 ounce)

Steps:

  • Bring broth and 1 cup water to simmer in medium saucepan. Remove from heat; cover to keep warm.
  • Heat oil in heavy large saucepan over medium-high heat. Add onion and sauté until soft, about 5 minutes. Add rice and stir 1 minute. Pour 2 1/2 cups warm broth mixture into rice mixture; bring to boil, stirring. Reduce heat to low; cover pot and simmer until liquid is absorbed, about 10 minutes. Add remaining broth mixture to pot; bring to boil and stir 1 minute. Reduce heat to low; cover pot and simmer until liquid is absorbed, about 10 minutes. Remove pot from heat and stir in shredded Asiago cheese. Season to taste with salt and pepper. Cover and let stand 5 minutes. Transfer risotto to bowl and serve.

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