If you’re looking to swap out some ingredients for a healthier option, or maybe you just ran out of an ingredient that yogurt can replace – look no further. Stonyfield has you covered. Throughout the next week I’ll be sharing different recipes that you can use yogurt in. Enough of the heavy, let’s go toward the light with this yogurt substitution for heavy cream.
When I feel like being fancy for dinner, I make risotto. Well, I make risotto with roasted butternut squash to be precise – a recipe that a friend once showed me. My brothers love it so much that even after a whole bowl, they fight over more. Sure it takes a little longer than most recipes to cook, but the result is a creamy, delicious dish that everyone will love.
Most risotto recipes call for heavy cream – you add it just at the end to give it the creamy taste and to lighten up the color from the broth. I like to lighten it up mostly because we are each eating about two bowls of risotto in one night and it is a particularly rich dish! You can substitute out heavy cream for Stonyfield Plain Smooth and Creamy yogurt or Stonyfield Greek. I like to use the Whole Milk Plain, because you get that rich taste without anyone noticing you swapped it out. Tricky, tricky.
Even though I cook without meat (vegetarian strong, sorry!), I hear that this recipe for risotto is particularly delicious and an awesome idea for a side at a family/friend get together!
1 quart low sodium chicken broth
2 Tbsp olive oil
1 small onion (minced)
1 1/2 cup barley (not quick cooking)
1/2 cup white wine
2/3 cup Stonyfield Organic Whole Milk Plain Yogurt
3 Tbsp grated Parmesan cheese
6 slices bacon (cut crosswise into 1/4-inch slices)
1 lb Brussels sprouts (trimmed and thinly sliced from top to bottom)
1/2 tsp salt
1/4 tsp black pepper
Warm broth in a small saucepan over medium-low heat.
Heat oil in a large saucepan or stock pot over medium-high heat. Cook onion for about 5 minutes, stirring, or until softened. Stir in barley to coat with oil and cook for 1 minute.
Add wine to pot and cook for 2 minutes, or until liquid is almost completely absorbed. Reduce heat to medium. Add 1 small ladleful of broth (about ½ cup) and cook, stirring until broth is absorbed, about 3 to 5 minutes. Continue adding one ladleful at a time, as liquid gets absorbed and barley has cooked for 26 to 30 minutes. Add any remaining broth and ½ cup water. Reduce heat to medium-low and cover pot. Cook, covered, for 10 to 12 minutes, stirring every 4 or 5 minutes. Stir in yogurt and Parmesan cheese.
Meanwhile, cook bacon in a large nonstick skillet over medium-high heat for about 8 minutes or until crisp. Remove to a paper towel-lined plate with a slotted spoon.
Add Brussels sprouts to skillet and sprinkle with salt and pepper. Cook, stirring, for 5 minutes or until lightly browned. Reduce heat to medium if pan gets too hot. Stir Brussels sprouts and bacon into barley mixture and serve immediately.