Mushroom brown rice risotto (Diabetes)

Mushroom brown rice risotto (Diabetes)

3.2 6 ratings

Prep. 10min

Total 1 h 15min

4 portions

Ingredients

dried porcini mushrooms
20 g
boiling water to soak
500 g
doongara rice brown (see Tips)
260 g
warm water to soak
extra virgin olive oil
15 g
leek trimmed, white part only, cut into pieces
270 g
garlic cloves
2
fresh oyster mushrooms thinly sliced
100 g
fresh Swiss brown mushrooms thinly sliced
200 g
water
200 g
Vegetable stock paste salt free (see Tips)
2 tsp
fresh thyme leaves only, plus extra to garnish
3 sprigs
ground black pepper to taste
lemon juice to serve
1 tsp
pecorino cheese grated
50 g

Difficulty

easy

Nutrition per 1 portion

Sodium 141 mg

Protein 13.5 g

Calories 1517.5 kJ / 362.5 kcal

Fat 10 g

Fiber 6.5 g

Saturated fat 3.3 g

Carbohydrates 49.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Thermomix® Cooking for Diabetes 72 Recipes
Australia and New Zealand

You might also like...

Versatile smooth soup

45min

Caprese omelette

30min

Beetroot and horseradish relish

50min

Mushroom and kale risotto

55min

Vegetable pizza (Thermomix® Cutter, using modes)

1 h 40min

Vegan potato and onion bake (Thermomix® Cutter, using modes)

1 h 30min

Miso chicken noodle soup (Diabetes)

30min

Mushroom and ricotta cannelloni (Diabetes)

1 h

Bruschetta with white bean purée and gremolata

15min

Fish with herb tahini sauce & quinoa cauli tabbouleh

35min

Spinach and leek frittata

40min

Three Cheese and spinach lasagne (Diabetes)

1 h 30min