FreeFrom Risotto with mushrooms and dried limes
Corn, dairy, egg, gluten,lactose, nightshade, nut soya dn wheat free
A nutty flavoursome risotto to which you could also be add some smoked mussels if you did not need it to be vegetarian.
4 tbsp olive oil
2 medium onions, peeled and sliced
6 cloves garlic, peeled and sliced
2 heaped tsp cumin
350g / 12oz button mushrooms,
wiped and halved
450g / 1lb wholemeal brown rice
1.2 litres / 40fl oz brown rice miso
8 dried limes (to be found in any
Middle Eastern store)
2 x 65g / 2 1/2oz tins (cans) of smoked mussels (optional)
freshly ground black pepper
juice 1-2 lemons
Heat the oil in a wide pan and add the onions, garlic and cumin with a pinch of salt to stop the onions burning. Fry moderately briskly for a minute or two and then add the mushrooms.
Continue to cook for another few minutes, then add the rice, stir well and add the miso and the limes.
Bring to the boil then simmer, uncovered, for 20-30 minutes or until the rice is cooked and the liquid absorbed. Add a little more if it is drying out.
Take out two or three of the limes and chop them finely then return them to the pot.
Add the mussels if you are using them.
Season to taste with salt pepper and lemon juice.
Serve with a salad or green vegetable.
Serves 6 - per portion
11g Fat (2g Sat fat, 6g mono, 1.6g poly)
65g Carbohydrate of which 3g Sugar
2.7g Fibre, 406mg Sodium, 1g salt
Good Source: Vitamon B1, B6
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