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...

Vegetable bake with goat's feta

1h 30 min.

Leek and cheese tart

1h 15 min.

Lentil bolognese (Thermomix® Spiralizer, TM5)

35 min.

Crunchy broccoli salad with speck

10 min.

Mushroom and kale risotto

55 min.

Crunchy salad with green goddess dressing (Diabetes,Thermomix® Cutter, using modes)

20 min.

Mushroom and ricotta cannelloni (Diabetes)

1h

Beetroot, feta and spinach quiche

1h 40 min.

Silverbeet and mushroom pasta (TM6)

30 min.

Silverbeet quiche with oat and Parmesan crust

1h 15 min.

Vegetable Massaman curry

45 min.

Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree

4h