Mock Risotto
Elevate your weeknight dinner game with this creamy and satisfying Mock Risotto—an easy twist on the classic Italian favorite, packed with flavor and ready in just 35 minutes! This foolproof recipe skips the traditional risotto technique but delivers the same velvety texture, thanks to grated Parmesan, heavy cream, and a slow simmer in chicken or vegetable stock. Featuring short-grain white rice, tender peas, and fragrant garlic, it's a comforting dish perfect for busy schedules. Its rich flavor pairs beautifully with a sprinkle of fresh parsley, making it an elegant yet approachable meal for any occasion. Ideal for lovers of quick risotto recipes, creamy rice dishes, and budget-friendly comfort food, this Mock Risotto is sure to please your taste buds and become a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup short-grain white rice
- 3 cups chicken or vegetable stock
- 1 cup grated Parmesan cheese
- 0.25 cup heavy cream
- 0.5 cup frozen peas, thawed
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat a large skillet or saucepan over medium heat and add the butter and olive oil. Allow the butter to melt completely.
Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the rice to the pan, stirring to coat each grain in the butter and oil mixture. Toast the rice for 2-3 minutes, stirring frequently.
Slowly pour in the chicken or vegetable stock, about 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding more. Repeat this process for about 15-18 minutes until the rice is cooked al dente.
Once the stock is absorbed and the rice is tender, reduce the heat to low. Stir in the grated Parmesan cheese and heavy cream until the risotto is creamy and well combined.
Add the thawed peas, salt, and black pepper. Stir for 1-2 minutes until the peas are heated through.
Remove the risotto from heat and adjust the seasoning if needed. Optionally garnish with chopped fresh parsley for a burst of color and flavor.
Serve immediately and enjoy your Mock Risotto!
Nutrition Facts
Calories |
1299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 5300 mg | 230% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 12.3 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1006 mg | 77% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 684 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
