Best 3 Mock Risotto Recipes
Mock risotto is a delicious and versatile dish that can be made with a variety of ingredients. It is a great way to use up leftover rice, and it can be customized to suit your own taste. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, mock risotto is sure to please.
Here are our top 3 tried and tested recipes!
DELICIOUS AND EASY MOCK RISOTTO
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
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
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
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
MOCK RISOTTO
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
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.
Tips:
- Choose the right rice: Arborio rice is the traditional choice for risotto, as it has a high starch content that helps create a creamy texture. Other short-grain rices, such as Carnaroli or Vialone Nano, can also be used.
- Toast the rice: Toasting the rice in a little butter or oil before adding the liquid will help to develop its flavor and prevent it from sticking together.
- Use a good quality broth: The broth is an important part of the flavor of risotto, so use a good quality broth that you enjoy the taste of. You can use chicken broth, vegetable broth, or even fish broth, depending on the type of risotto you are making.
- Add the liquid gradually: Add the liquid to the rice gradually, stirring constantly. This will help the rice to absorb the liquid evenly and prevent it from becoming too mushy.
- Cook the risotto until it is al dente: Risotto should be cooked until it is al dente, or slightly firm to the bite. It should not be too soft or mushy.
- Stir in the cheese and butter: Once the risotto is cooked, stir in some grated Parmesan cheese and a knob of butter. This will help to create a creamy and flavorful sauce.
- Serve immediately: Risotto is best served immediately after it is cooked. It will start to lose its creaminess and flavor if it sits for too long.
Conclusion:
Mock risotto is a delicious and versatile dish that can be made with a variety of ingredients. It is a great way to use up leftover rice, and it can be customized to suit your own taste preferences. Whether you are a fan of classic risotto or you are looking for a new and exciting way to enjoy rice, mock risotto is sure to please.
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