Brown Rice Mushroom Risotto
This Brown Rice Mushroom Risotto risotto is creamy, satisfying and so delicious. The combination of browned mushrooms and onions cooked with the healthy brown rice option, makes this an ideal veggie lunch or meal prep meal!
Servings: 4
Calories: 493kcal
Cost: £0.72
Ingredients
- 200 g button mushrooms (£0.89)
- 70 g grana padano parmasan (£0.83)
- 2 cups brown rice (£0.26)
- 150 ml creme fraiche (£0.47)
- 3 cloves of garlic (£0.12)
- 2 medium onions/1 large (£0.16)
- 1 lemon (£0.15)
Cupboard Essentials
- 1 litre veggie stock
- 1 tbsp coconut oil
- 1 tbsp thyme
- Salt & Pepper
Instructions
Not only is brown rice cheaper than risotto rice, its also a greater source of energy that’ll keep you fuller for longer. Don’t knock it till you try it.
- Chop the onions and mushrooms and fry together for 5/10 minutes in 1 tbsp of coconut oil until the onions are translucent and the mushrooms browned. Add garlic and fry for few minutes. Season with 1 tsp thyme and salt.
- Add 1 litre of stock to pan and add the brown rice and simmer for around 20 minutes until the rice is cooked and nice smooth consistency.
- Add the creme freche, a squeeze of lemon and grated parmasan.
Nutrition
Calories: 493kcal | Carbohydrates: 67g | Protein: 14g | Fat: 19g