Mushroom brown rice risotto (Diabetes)

Mushroom brown rice risotto (Diabetes)

3.2 6 ratings

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...

Show all

Fatayer with cheese and mint

2 h 15 min

Mushroom stroganoff

20 min

Warm Mediterranean couscous salad

30 min

Pizza Margherita

2 h 10 min

Fresh tomato tart

40 min

Aglio olio e peperoncino

35 min

Vegetarian chilli

35 min

Moroccan pumpkin with pearl couscous

1 h 20 min

Crispy Korean tofu

1 h 20 min

Tomato and lentil dahl

35 min

Crowd pleaser pierogi

2 h

Palak paneer

45 min

Show all