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...

Rich mushroom stew with buttermilk dumplings

45 min

Tagliatelle with pumpkin

45 min

Crispy flatbread with halloumi & ribbon veggies (Thermomix® Spiralizer, using modes)

1 h 30 min

Pipi and squid "paella" (Diabetes, TM6)

45 min

Cinnamon crumpets with autumn fruit (Diabetes)

20 min

Walnut and spinach pesto

5 min

Sweet potato lentil pie

50 min

Homemade toasted muesli

30 min

Vegetarian nuggets

30 min

Bean ratatouille with halloumi

30 min

Zucchini cheddar slice

45 min

Brown rice

50 min