Time: 50 min.
Complexity: easily
Servings: 4

This healthy risotto is made with a mixture of brown rice and pearl barley, which makes a great substitute for traditional starchy rice, adding fiber and a pleasant nutty flavor. It's also loaded with vegetables and mushrooms, while low-fat cream cheese gives it a wonderfully creamy texture without the extra calories. Before preparing the risotto, cook the brown rice and pearl barley until half-cooked, then combine with the other ingredients to infuse the flavors. It's perfect as a vegetarian main dish or as a side dish for meat.

Ingredients:

• 0.5 tbsp. (100 gr.) pearl barley
• 0.5 tbsp. (90 gr.) brown rice
• 1 tbsp. l. olive oil
• 1 small onion, chopped
• 2 cloves garlic, crushed
• A pinch of crushed red pepper flakes, optional
• 2.5 cups lightly salted chicken broth
• 450 g (3 cups) thin asparagus, trimmed and cut into pieces
• 170 g of champignons, cut into 4 pieces, 2 tbsp.
• 60 g low-fat cream cheese
• 1 tbsp. l. grated parmesan
• 2 tbsp chopped fresh chives
• 0.5 tsp. grated lemon zest

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pearl barley, brown rice, asparagus, champignon mushrooms, cream cheese, Parmesan cheese, red pepper flakes, lemon zest

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Preparation:

Step 1
• Bring a large saucepan of salted water to a boil. Add the rice and barley and cook until al dente, 15 minutes. Drain.
Step 2
• Heat olive oil in a large skillet over medium heat. Add the onion, garlic, red pepper flakes (if using), and salt and pepper to taste. Cook until the onion is soft and beginning to darken, 5 minutes. Stir in the grains, draining them. Add 2 cups of broth, cover, and cook until the rice and barley are tender, 6-8 minutes.
Step 3
• Add the asparagus and mushrooms and continue cooking, covered, until the vegetables and mushrooms are tender, 8-10 minutes. Remove from heat and stir in the remaining 1/2 cup broth, cream cheese, and Parmesan. Stir until the cheese melts. Sprinkle with chives and lemon zest.

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