Gluten free

Mushroom and parmesan brown rice risotto

Name: Mushroom and parmesan brown rice risotto
Total time: 45 min
Yield: 2 servings
Ingredients: 1 pinch black pepper; 0.5 Tbsps butter; 36 ml cremini mushrooms; 1 Tbsp garlic; 3 Tbsps olive oil; 40 g onion; 55 grams parmigiano reggiano; 2 tsps parsley; 1 pinch salt; 100 g short grain brown rice; 293.75 ml vegetable broth

Mushroom and Parmesan Brown Rice Risotto is a gluten-free Mediterranean main course that takes around 45 minutes to make. This recipe covers 17% of your daily requirements of vitamins and minerals.

Ingredients

black pepper

1 pinch

butter

0.5 Tbsps

cremini mushrooms

36 ml

garlic

1 Tbsp

olive oil

3 Tbsps

onion

40 g

parmigiano reggiano

55 grams

parsley

2 tsps

salt

1 pinch

short grain brown rice

100 g

vegetable broth

293.75 ml

Method

Heat oil and butter in a saucepan over medium heat.
Add onion and saut until translucent.
Add mushrooms and stir for about 2 minutes.
Add garlic and saut, stirring constantly, until fragrant.
Add rice and stir for 1-2 minutes.
Pour in chicken stock and bring to a boil.Reduce heat to low and cover. Allow rice to cook for 35-40 minutes, or until all of the liquid is absorbed. Stir in the parmesan cheese and parsley.

Nutrition:

524 kcal

Carbs

44 g

Fat

32 g

Protein

14 g

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