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

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Also featured in

Thermomix® Cooking for Diabetes 72 Recipes
Australia and New Zealand

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