INGREDIENTS
1/2 cup of whole grain brown rice
1/2 cup of barley
1 tablespoon of olive oil
1 medium-sized onion
2 cloves of garlic
Salt
Ground black pepper
1/2 cup of chicken stock
400g of chopped asparagus
170g of mushrooms
60g of low-calorie cream cheese
1 tablespoon of grated Parmesan cheese
2 tablespoons of chopped spring onion
1/2 teaspoon of lemon zest
PREPARATION
1. Put the rice and barley into boiling water and cook for 15 to 20 minutes.
2. Heat up the oil in a large frying pan over a medium heat. Add the onion, garlic, salt, and pepper and cook for 5 minutes until the onion is soft and brown.
3. Drain the water. Add the onion and 1/4 of the chicken stock to the rice. Cover the pan with a lid, and cook the risotto until the rice and barley are soft. It will take about 6 to 8 minutes.
4. Add the asparagus and mushrooms and cook everything together for 8 to 10 minutes until the vegetables are tender. Take the pan off the stove. Add the rest of the stock, cream cheese, and Parmesan. Stir the risotto to melt the cheese. Garnish the dish with the spring onion and lemon zest.