Mushroom brown rice risotto (Diabetes)

Mushroom brown rice risotto (Diabetes)

3.2 6 rating

Prep. 10 min

Total 1 h 15 min

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

Fibre 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®. No strings attached.

Sign up for free More information

Also featured in

Thermomix® Cooking for Diabetes 72 Recipes
Australia and New Zealand

You might also like...

Pipi and squid "paella" (Diabetes, TM6)

45 min

Cheesy polenta with vegetable ragù

1 h 20 min

Black bean chilli with guacamole and "corn chips" (Diabetes)

55 min

Bean and broccoli fritters with mango salad (Diabetes)

25 min

Cauliflower dhal with soft steamed eggs (Diabetes)

35 min

Mushroom and ricotta cannelloni (Diabetes)

1 h

Silverbeet and mushroom tart (Diabetes)

1 h 35 min

Pumpkin and ginger soup

35 min

Walnut and spinach pesto

5 min

Zucchini cheddar slice

45 min

Brown rice

50 min

Spinach and leek frittata

40 min