Brown Rice and Mushroom Risotto
Preparation Time: 10 mins
Cooking Time: 1 hr
Meal type:
Main Dishes
Lunch
Side Dishes
Rating:
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by member: Juzo Okita ![](https://m.ftscrt.com/static/member/f126d279-578f-445b-998b-566f4eef46bc_tiny.jpg)
Brown Rice and Mushroom Risotto
A vegan, gluten-free dish for weekend dinner.
Ingredients
Directions
- Clean and cut mushrooms. Sauté in 1 tbsp olive oil then push to the rim of the pot.
- Finely chop onion and garlic then add to the center of the pot. Add another tablespoon of olive oil. Stir until both are cooked.
- Hollow out the middle of the pot and add brown rice with remaining olive oil to toast. After a few minutes, deglaze pot by gradually pouring broth and wine. Add seasonings.
- Allow liquid to reduce while simmering. Keep stirring until rice is fully cooked. Turn off heat and serve.
2 members have added this recipe to their cookbook.
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Nutritional Summary:
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
There are 211 calories in 1 serving of Brown Rice and Mushroom Risotto.
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
Calorie Breakdown: 34% fat, 54% carbs, 13% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
881 kj
211 kcal
Protein
5.73g
Fat
6.64g
Saturated Fat
1.021g
Trans Fat
0g
Polyunsaturated Fat
1.122g
Monounsaturated Fat
4.08g
Cholesterol
0mg
Carbohydrates
23.87g
Sugar
4.86g
Fibre
2.2g
Sodium
696mg
Potassium
535mg
Calorie Breakdown:
Carbohydrate (53%)
Fat (34%)
Protein (13%)
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*Based on an RDI of 2000 calories
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