Brown rice gives a nutty texture to this vegie-packed risotto, flavoured with bacon, parmesan and fresh oregano.
Ingredients
- 2 tablespoons olive oil
- 3 rashers rindless bacon, thinly sliced
- 250g button mushrooms, quartered
- 1 large garlic clove, crushed
- 2 teaspoons Massel chicken style stock powder
- 450g pkt Sunrice Brown Rice in 2 1/2 Minutes
- 410ml (1 2/3 cups) boiling water
- 3 shallots, trimmed, thinly sliced
- 1 large zucchini, coarsely grated
- 25g (1/3 cup) grated parmesan
- 1/3 cup fresh oregano leaves
Method
- Step 1Heat oil in a large saucepan over medium heat. Add bacon and cook, stirring, for 1-2 minutes or until golden. Add the mushroom and garlic, and cook, stirring often, for 1-2 minutes or until soft.
- Step 2Add the stock powder and rice. Stir to combine. Increase heat to medium-high. Gradually add the water, 1/4 cupful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next cupful. Continue until all the water is absorbed and the rice is tender.
- Step 3Stir in the shallot and zucchini. Cook, stirring, for 1-2 minutes or until tender. Remove from heat and stir in the parmesan and oregano. Season with pepper.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1559 kj
Energy
17g
Fat Total
5g
Saturated Fat
4g
Fibre
15g
Protein
25mg
Cholesterol
929.48mg
Sodium
2g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: Lemon and pea risotto: Reduce oil to 1 tbs. Omit bacon. Add 150g (1 cup) frozen peas and 1 lemon, rind finely grated, juiced, with the shallot in step 3.
Risotto cakes: Cool at end of step 3. Stir in 2 eggs, whisked. Cook 1/4 cupfuls of the mixture in a greased pan over medium-high heat until golden.
- Author: Kerrie Ray
- Image credit: Steve Brown
- Publication: Australian Good Taste
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