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Mushroom Risotto with Konjac

Autumnal forest mushroom risotto with Konjac rice
2
servings
45
Minutes

Normal

Ingredients

  • 300g mixed forest mushrooms
  • 750ml vegetable broth
  • 140g Shileo Lower-Carb Rice, 240g
  • 60g goat cheese
  • 50g ricotta
  • 20g clarified butter
  • 10g pine nuts
  • 1 onion
  • 2 cloves garlic
  • Salt, pepper
  • fresh thyme sprigs

Instructions

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1
Dice the onion and garlic.
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2
Cut the forest mushrooms into bite-sized pieces.
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3
Add the mushrooms to the pot and sauté vigorously.
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4
Stir in the onions and garlic.
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5
Fold in the Konjac rice and deglaze with vegetable broth. Cover and simmer for 20-25 minutes on medium heat.
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6
Meanwhile, wash and pick the thyme.
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7
Once the rice has absorbed all the liquid, add goat cheese, ricotta, pine nuts, and thyme and stir together. Season with salt and pepper to taste.
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8
Serve the risotto on a plate, garnished with thyme if desired.

Average values per portion

Energy (kJ)
1593
Energy (kcal)
381
Fat
23g
Carbs
10.5g
Fiber
39g
Protein
12.9g
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