Mushroom Asparagus “Risotto”

by Devenee
Mushroom Asparagus “Risotto”

Mock Risotto


  • 2 1/2 cups low-sodium chicken broth
  • 1 pound thin asparagus, trimmed and cut into 1-inch pieces, About 3 cups
  • 6 ounces Cremini mushrooms, quartered, about 2 cups
  • 1/2 cup whole grain quinoa
  • 1/2 cup pearl barley
  • 2 ounces plain Greek Yogurt
  • 1 small onion, chopped
  • 1 scoop About Time unflavored protein
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon grated Parmesan cheese
  • 1 1/2 tablespoon coconut oil-melted
  • 1/2 teaspoon grated lemon zest
  • Pinch crushed red pepper flakes
  • Kosher salt and freshly ground black pepper



Bring a large pot of salted water to boil. Add the barley and cook until al dente, 8 minutes. Add quinoa and cook another 5 minutes. Drain well.

Heat 3/4 T coconut oil in a large skillet over medium heat. Add the onion, garlic, pepper flakes and salt and pepper to taste. Cook until the onion is tender and beginning to brown, 5 minutes. Stir in the drained quinoa- barley mixture. Add 2 cups broth, cover and cook until the rice and barley are tender, 6 to 8 minutes.

While the quinoa-barley mixture is cooking with the broth, saute the asparagus and mushrooms in a pan with 3/4 T coconut oil until the vegetables are tender, 6-8 minutes. Add vegetables to the Quinoa-Barley mixture. Remove Quinoa-Barley mixture from the heat and stir in the remaining 1/2 cup broth, Greek yogurt, protein and Parmesan until melted and creamy. Sprinkle with chives and zest.


Calories 275

Total Fat 9.5g

Protein 15g

Carb 24g

Approved by Sean Marszalek CEO SDC Nutrition, Inc


The post Mushroom Asparagus “Risotto” appeared first on About Time.

by Devenee


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